| Tài liệu tham khảo |
Loại |
Chi tiết |
| 1. Ahmed S.Eissa, Satisha Bisram, Saad A.Khan (2004). Polymerization and Gelation of Whey Protein Isolate at Low pH Using Transglutaminase Enzyme. J. Agric. Food Chem, 52, 4456−4464 |
Sách, tạp chí |
| Tiêu đề: |
Polymerization and Gelation ofWhey Protein Isolate at Low pH Using Transglutaminase Enzyme |
| Tác giả: |
Ahmed S.Eissa, Satisha Bisram, Saad A.Khan |
| Năm: |
2004 |
|
| 2. Alaa H. Ibrahim and Salah A. Khalifa (2013). Influence of protein cross-linking enzyme on soft cheese properties made from Camel's milk. Zagazig Journal of Agricultural Research. Vol. 40 No. (6). 1133-1140 |
Sách, tạp chí |
| Tiêu đề: |
Influence of protein cross-linkingenzyme on soft cheese properties made from Camel's milk |
| Tác giả: |
Alaa H. Ibrahim and Salah A. Khalifa |
| Năm: |
2013 |
|
| 3. Alaa H. Ibrahim and Salah A. Khalifa (2018), Influence of protein cross-linking enzymes on soft cheese properties made from camel's milk, Animal and Poultry Breeding Dept., Desert Res. Cent., Cairo, Egypt, Food Sci. Dept., Fac. Agric., Zagazig Univ., Egypt |
Sách, tạp chí |
| Tiêu đề: |
Influence of protein cross-linking enzymeson soft cheese properties made from camel's milk |
| Tác giả: |
Alaa H. Ibrahim and Salah A. Khalifa |
| Năm: |
2018 |
|
| 6. Ando, H. và cộng sự (1989). Purification and characteristics of a novel transglutaminase derived from microorganisms. Agricultural and Biological Chemistry, 53(10), 2613-2617 |
Sách, tạp chí |
| Tiêu đề: |
Purification and characteristics of a noveltransglutaminase derived from microorganisms |
| Tác giả: |
Ando, H. và cộng sự |
| Năm: |
1989 |
|
| 7. Anema, S.G., Lauber, S., LEE, S.K., Henle, T. and Klostermeyer, H. (2005).Rheological properties of acid gels prepared from pressure- and transglutaminase- treated skim milk. Food Hydrocolloids 19, 879–887 |
Sách, tạp chí |
| Tiêu đề: |
Rheological properties of acid gels prepared from pressure- and transglutaminase-treated skim milk |
| Tác giả: |
Anema, S.G., Lauber, S., LEE, S.K., Henle, T. and Klostermeyer, H |
| Năm: |
2005 |
|
| 8. Anon (1986). German Cheese order (Kọseverordnung), 14 April 1986 BGBl. I S.412, in, Lebensmittelrecht, Vol. 1, Zipfel, W. and Rathke, K.-D. (2001). Verlag C.H. Beck, Munich |
Sách, tạp chí |
| Tiêu đề: |
Lebensmittelrecht |
| Tác giả: |
Anon (1986). German Cheese order (Kọseverordnung), 14 April 1986 BGBl. I S.412, in, Lebensmittelrecht, Vol. 1, Zipfel, W. and Rathke, K.-D |
| Năm: |
2001 |
|
| 9. Anon (1994b). Dutch cheese order (Warenwet Decree on Dairy Products), 25 October 1994, Art. 13 |
Sách, tạp chí |
| Tiêu đề: |
Dutch cheese order |
|
| 10. Awad, S., Hassan, A. N., & Muthukumarappan, K. (2005). Application of exopolysaccharide-producing cultures in reduced-fat cheddar cheese: texture and melting properties. Journal of Dairy Science, 88, 4204–4213 |
Sách, tạp chí |
| Tiêu đề: |
Application ofexopolysaccharide-producing cultures in reduced-fat cheddar cheese: texture andmelting properties |
| Tác giả: |
Awad, S., Hassan, A. N., & Muthukumarappan, K |
| Năm: |
2005 |
|
| 12. Baglio, E. (2014). The Modern Yogurt: Introduction to Fermentative Processes. In:Chemistry and Technology of Yogurt Fermentation. Springer briefs in molecular science, 1-19 |
Sách, tạp chí |
| Tiêu đề: |
In:"Chemistry and Technology of Yogurt Fermentation. Springer briefs in molecularscience |
| Tác giả: |
Baglio, E |
| Năm: |
2014 |
|
| 16. Barbaros ệzer et al (2012). Simultaneous use of transglutaminase and rennet in milk coagulation: Effect of initial milk pH and renneting temperature. International Dairy Journal 24 (2012) 1-7 |
Sách, tạp chí |
| Tiêu đề: |
Effect of initial milk pH and renneting temperature |
| Tác giả: |
Barbaros ệzer et al |
| Năm: |
2012 |
|
| 17. Birollo, G. A.; Reinheimer, J. A.; Vinderola, C. G. (2000). Viability of lactic acid microflora in different types of yoghurt. Food Res, 33, 799-805 |
Sách, tạp chí |
| Tiêu đề: |
Food Res, 33 |
| Tác giả: |
Birollo, G. A.; Reinheimer, J. A.; Vinderola, C. G |
| Năm: |
2000 |
|
| 18. Bo¨nisch, M. P., Heidebach, T. C., & Kulozik, U. (2008). Influence of transglutaminase protein cross-linking on the rennet coagulation of casein. Food Hydrocolloids, 22, 288-297 |
Sách, tạp chí |
| Tiêu đề: |
Influence oftransglutaminase protein cross-linking on the rennet coagulation of casein |
| Tác giả: |
Bo¨nisch, M. P., Heidebach, T. C., & Kulozik, U |
| Năm: |
2008 |
|
| 20. Caric, M. and Kalab, M. (1993) Processed cheese products, in Cheese: Chemistry, Physics and Microbiology, 2nd edn. Vol. 2 (ed. P. F. Fox), Elsevier Applied Science, London, pp. 467 – 505 |
Sách, tạp chí |
| Tiêu đề: |
Cheese: Chemistry,Physics and Microbiology |
|
| 24. Cogan T. M., Barbosa M., Beuvier e., Branchi-Salvodari B., Cocconcelli P.S., FernandesbI., Gomez J., Gomez R., Kalantzopoulos G., Ledda A., Medina M., Rea M C: and Rodriguez E. (1997), “Characterization of the lactic acid bacteria in artisanal dairy products”, International of Dairy Research, 64, pp. 409 – 421 |
Sách, tạp chí |
| Tiêu đề: |
Characterization of the lactic acid bacteria in artisanal dairy products”, "International of Dairy Research |
| Tác giả: |
Cogan T. M., Barbosa M., Beuvier e., Branchi-Salvodari B., Cocconcelli P.S., FernandesbI., Gomez J., Gomez R., Kalantzopoulos G., Ledda A., Medina M., Rea M C: and Rodriguez E |
| Năm: |
1997 |
|
| 25. Cogan, T.M and Hill, C. (1993) Cheese starter cultures, in Cheese: Physics, Chemistry and Microbiology, 2nd edn, Vol. 1 (ed. P.F.Fox), Chapman and Hall, London, pp. 193 – 255 |
Sách, tạp chí |
| Tiêu đề: |
Cheese: Physics, Chemistryand Microbiology |
|
| 29. Cozzolino, A., di Pierro, P., Mariniello, L., Sorrentino, A., Masi, P., & Porta, R. (2003).Incorporation of whey proteins into cheese curd by using transglutaminase.Biotechnology and Applied Biochemistry, 38, 289-295 |
Sách, tạp chí |
| Tiêu đề: |
Incorporation of whey proteins into cheese curd by using transglutaminase |
| Tác giả: |
Cozzolino, A., di Pierro, P., Mariniello, L., Sorrentino, A., Masi, P., & Porta, R |
| Năm: |
2003 |
|
| 31. Darnay, L., Koncz, Á., Gelencsér, É., Pásztor-Huszár, K., & Friedrich, L. (2016). Textural properties of low-fat set-type yogurt depending on mTG addition. Mljekarstvo:časopis za unaprjeđenje proizvodnje i prerade mlijeka, 66(3), 225-230 |
Sách, tạp chí |
| Tiêu đề: |
Texturalproperties of low-fat set-type yogurt depending on mTG addition |
| Tác giả: |
Darnay, L., Koncz, Á., Gelencsér, É., Pásztor-Huszár, K., & Friedrich, L |
| Năm: |
2016 |
|
| 32. De Ramesh, C. C., White, C. H., Kilara, A., & Hui, Y. H. (2006). Manufacturing Yogurt and Fermented Milks. Hoboken: Blackwell Publishing |
Sách, tạp chí |
| Tiêu đề: |
Manufacturing Yogurt and Fermented Milks |
| Tác giả: |
De Ramesh, C. C., White, C. H., Kilara, A., & Hui, Y. H |
| Năm: |
2006 |
|
| 33. De Vuyst, L., & Tsakalidou, E. (2008). Streptococcus macedonicus, a multi-functional and promising species for dairy fermentations. International Dairy Journal, 18, 476–485 |
Sách, tạp chí |
| Tiêu đề: |
Streptococcus macedonicus", a multi-functionaland promising species for dairy fermentations. "International Dairy Journal, 18 |
| Tác giả: |
De Vuyst, L., & Tsakalidou, E |
| Năm: |
2008 |
|
| 34. Delorme, C. (2008). Safety assessment of dairy microorganisms: Streptococcus thermophilus. International Journal of Food Microbiology, 126, 274–277 |
Sách, tạp chí |
| Tiêu đề: |
Streptococcus thermophilus. International Journal of Food Microbiology, 126 |
| Tác giả: |
Delorme, C |
| Năm: |
2008 |
|