Enzymatic Production of Bioactive Peptides From Scotta, an Exhausted By-Product of Ricotta Cheese Processing

PLoS ONE - United States
doi 10.1371/journal.pone.0226834
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Public Library of Science (PLoS)

Related search

Production of Bioactive Peptides From Bovine Colostrum Whey Using Enzymatic Hydrolysis

Revista Mexicana de Ingeniera Qumica
Chemical Engineering
2019English

Enteric Methane Emissions of Dairy Cows Predicted From Fatty Acid Profiles of Milk, Cream, Cheese, Ricotta, Whey, and Scotta

Animals
Animal ScienceZoologyVeterinary
2019English

Exploration of Potentially Bioactive Peptides Generated From the Enzymatic Hydrolysis of Hempseed Proteins

Journal of Agricultural and Food Chemistry
AgriculturalChemistryBiological Sciences
2017English

Preparation of Antioxidative Peptides From Spanish Mackerel (Scomberomorus Niphonius) Processing Byproducts by Enzymatic Hydrolysis

Biotechnology
BiochemistryGeneticsMolecular Biology
2015English

Characterization and Quantification of Proteins in Whey Obtained as a By-Product From White Cheese and Yellow Cheese Production

Contributions, Section of Natural, Mathematical and Biotechnical Sciences
2019English

Development of a Ricotta Cheese Whey-Based Sports Drink

Advances in Dairy Research
2015English

Bioactive Peptides From Milk

2016English

Bioactive Peptides Generated From Meat Industry By-Products

Food Research International
Food Science
2014English

Evaluation of Some Microbiological and Chemical Parameters of Campania Buffalo Ricotta Cheese

Italian Journal of Food Safety
Food Science
2017English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy