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Pudding Proteomics: Cyclomaltodextrin Glucanotransferase and Microbial Proteases Can Liquefy Extended Shelf Life Dairy Products
In recent years, a lack of stability of dairy products with extended shelf life (e.g., yoghurt products, UHT desserts) has occurred, with the corresponding products liquefying significantly after days or weeks. This project aimed to identify the enzymes responsible for the liquefaction of the affect...
Autores principales: | Kleinwort, Kristina J. H., Weigand, Maria, Hoffmann, Lydia, Degroote, Roxane L., Dietrich, Richard, Märtlbauer, Erwin, Hauck, Stefanie M., Deeg, Cornelia A. |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8950887/ https://www.ncbi.nlm.nih.gov/pubmed/35323697 http://dx.doi.org/10.3390/metabo12030254 |
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