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Luz C, Izzo L, Ritieni A, Mañes J, Meca G. Antifungal and antimycotoxigenic activity of hydrolyzed goat whey on Penicillium spp: An application as biopreservation agent in pita bread. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108717] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/26/2023]
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Nazari SM, Mortazavi A, Hesari J, Tabatabaei Yazdi F. Proteolysis and textural properties of low‐fat ultrafiltered Feta cheese as influenced by maltodextrin. INT J DAIRY TECHNOL 2019. [DOI: 10.1111/1471-0307.12642] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Seyyed Moein Nazari
- Department of Food Science and Technology, Faculty of Sciences Hamedan Branch, Islamic Azad University Hamedan Iran
| | - Ali Mortazavi
- Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University Mashhad Iran
| | - Javad Hesari
- Department of Food Science and Technology, Faculty of Agriculture Tabriz University Tabriz Iran
| | - Farideh Tabatabaei Yazdi
- Department of Food Science and Technology, Faculty of Agriculture Ferdowsi University Mashhad Iran
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Sihufe GA, Zorrilla SE, Rubiolo AC. Secondary proteolysis of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures. Food Chem 2006. [DOI: 10.1016/j.foodchem.2005.02.026] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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