Milk-clotting enzymes: S.elaeagnifolium as an alternative source

Milk-clotting enzymes: S.elaeagnifolium as an alternative source

Proteases are one of the most used enzymes in the food industry, including the dairy industry. The coagulation of milk requires a protease capable of hydrolyzing caseins in such a way that electrostatic and steric repulsion be reduced. Animal-origin proteases like chymosin and pepsin have been us...

Shranjeno v:

Bibliografske podrobnosti
Glavni avtor:	Lopez Diaz, Jose Alberto
Drugi avtorji:	Gutiérrez Méndez, Nestor, Chávez Garay, Dely Rubi, Leal Ramos, Martha Yarely, García Triana, Antonio
Format:	Capítulo de libro
Jezik:	en_US
Izdano:	Apple Academic Press 2020
Teme:	Food biotechnology Coagulant enzymes Milk-Clotting Enzymes Coagulant plant proteases info:eu-repo/classification/cti/6
Online dostop:	https://doi.org/10.1201/9780429322341 https://www.taylorfrancis.com/books/e/9780429322341
Oznake:	Označite Brez oznak, prvi označite!

Podobne knjige/članki

Proanthocyanidins with a low degree of polymerization are good inhibitors of digestive enzymes because of their ability to form specific interactions: a hypothesis
od: Vázquez-Flores, Alma A.
Izdano: (2018)

Liver proteome alterations in psychologically distressed rats and a nootropic drug
od: Gonzalez Fernandez, Raquel
Izdano: (2021)

The milk fermented with Lactobacillus fermentum ameliorates indomethacin-induced intestinal inflammation: An exploratory study
od: Santiago-Lopez, Lourdes
Izdano: (2019)

Current Findings on Terrestrial Plants - Engineered Nanomaterial Interactions: Are Plants Capable of Phytoremediating Nanomaterials from Soil?
od: Cota-Ruiz, Keni
Izdano: (2018)

Current findings on terrestrial plants – Engineered nanomaterial interactions: Are plants capable of phytoremediating nanomaterials from soil?
od: Delgado Ríos, Marcos
Izdano: (2018)

Th17 immune response in inflammatory bowel disease: Future roles and opportunities for lactic acid bacteria and bioactive compounds released in fermented milk
Izdano: (2021)

Brosimum alicastrum Sw. (Ramón): An Alternative to Improve the Nutritional Properties and Functional Potential of the Wheat Flour Tortilla
od: Subiria-Cueto, Rodrigo
Izdano: (2019)

Optical glucose sensor based on organic molecules PQ/PA: 6CP23-9
od: Madeline Yairubiht Esquivel Luna, et al.
Izdano: (2023)

Supplementing corn chips with mango cv.‘Ataulfo’peel improves their sensory acceptability and phenolic profile, and decreases in vitro dialysed glucose
od: Lopez Diaz, Jose Alberto
Izdano: (2020)

PHYTOBIOTIC ACTIVITY OF Larrea tridentata, Origanum vulgare AND Plectranthus amboinicus IN GRAM POSITIVE AND GRAM NEGATIVE BACTERIAS
od: Itza Ortiz, Mateo Fabian
Izdano: (2019)

Antimicrobial activity and thermal stability of rosemary essential oil:β−cyclodextrin capsules applied in tomato juice
od: Ayala Zavala, Jesus Fernando
Izdano: (2019)

Functional mining of the crotalus Spp. Venom protease repertoire reveals potential for chronic wound therapeutics
Izdano: (2020)

FDA-approved thiol-reacting drugs that potentially bind into the SARS-CoV-2 main protease, essential for viral replication
od: Diaz Sanchez, Angel Gabriel
Izdano: (2020)

10ª Cátedra Patrimonial en Turismo de Sergio Molina. (Dr. Dallen Timothy) / Sergio Molina, 10th Chair of Excellence in Tourism. (Dr. Dallen Timothy).
od: Universidad Autónoma de Ciudad Juárez.
Izdano: (2019)

Dehiscence and prolonged storage of ‘Kerman’ Pistachios: Effects on morphometry and nutraceutical value
od: Abraham, Wall-Medrano
Izdano: (2021)

Addition of phenolic compounds to bread: antioxidant benefits and impact on food structure and sensory characteristics
Izdano: (2021)

Neofobia alimentaria: impacto sobre los hábitos alimentarios y aceptación de alimentos saludables en usuarios de comedores escolares
od: Rodriguez-Tadeo, Alejandra, et al.
Izdano: (2017)

Toxicity of copper hydroxide nanoparticles, bulk copper hydroxide, and ionic copper to alfalfa plants: A spectroscopic and gene expression study
od: Cota-Ruiz, Keni
Izdano: (2018)

Lima Bean
od: Peraza Mercado, Gwendolyne
Izdano: (2020)

By-products of the nut and peanut agro-industry as sources of phytochemicals suitable for the nutraceutical and food industries
od: Vázquez-Flores, Alma A.
Izdano: (2018)

Functionality of Bread and Beverage Added with Brosimum alicastrum Sw. Seed Flour on the Nutritional and Health Status of the Elderly
od: Rodriguez-Tadeo, Alejandra
Izdano: (2021)

Intelligent system for the visual support of caloric intake of food in inhabitants of a smart city using a deep learning model
od: Ochoa, Alberto
Izdano: (2020)

A micrometeorological flux perspective on brush management in a shrub-encroached Sonoran Desert grassland
Izdano: (2022)

In vitro gastrointestinal digestion and simulated colonic fermentation of pistachio nuts determine bioaccesibility and biosynthesis of chronobiotics
Izdano: (2021)

Toxicity of copper hydroxide nanoparticles, bulk copper hydroxide, and ionic copper to alfalfa plants: A spectroscopic and gene expression study
od: Cota-Ruiz, Keni
Izdano: (2018)

Toxicity of copper hydroxide nanoparticles, bulk copper hydroxide, and ionic copper to alfalfa plants: A spectroscopic and gene expression study
od: Martinez-Martinez, Alejandro
Izdano: (2018)

No adulterated milk for this mexican boy /

No adulterated milk for this mexican boy /

Screening of the physical and structural properties of chitosan-polycaprolactone films added with moringa oleifera leaf extract
od: Núñez-Gastélum, José Alberto
Izdano: (2019)

Lesser-Consumed Tropical Fruits and Their by-Products: Phytochemical Content and their antioxidant and anti-inflammatory potential.
od: Abraham, Wall-Medrano
Izdano: (2022)

Local markets and food security. The case of the Milpera and Puuc regions in Yucatan
od: Ana Laura Bojórquez Carrillo, et al.
Izdano: (2023)

Distribution of food in a specialized hospital using ambient intelligence to improve a model of macroergonomics
od: Rivera-Zárate, Gilberto
Izdano: (2019)

Sweet potato (Ipomoea batatas L.) phenotypes: From Agroindustry to health effects
od: Abraham, Wall-Medrano
Izdano: (2022)

Antioxidant dietary fiber-based bakery products: a new alternative for using plant-by-products
Izdano: (2021)

Water conservation potential of modified turf grass irrigation in urban parks of Phoenix, Arizona
Izdano: (2022)

Composición de la leche de cabras Alpino Francesa suplementadas con aceites vegetales durante la lactancia
od: H. González-García, et al.
Izdano: (2021)

Food neophobia, mediterranean diet adherence and acceptance of healthy foods prepared in gastronomic workshops by spanish students
od: Rodriguez-Tadeo, Alejandra
Izdano: (2018)

Analysis of production and investment efficiency in the Mexican food industry: Application of two-stage DEA
Izdano: (2022)

Babies are often Raised on Goat's Milk in Mexico /

A Gamma Process with Three Sources of Variability
od: Rodriguez Picon, Luis Alberto
Izdano: (2023)