| dc.contributor.author |
El Soda, M |
en |
| dc.contributor.author |
Law, J |
en |
| dc.contributor.author |
Tsakalidou, E |
en |
| dc.contributor.author |
Kalantzopoulos, G |
en |
| dc.date.accessioned |
2014-06-06T06:42:47Z |
|
| dc.date.available |
2014-06-06T06:42:47Z |
|
| dc.date.issued |
1995 |
en |
| dc.identifier.issn |
01674501 |
en |
| dc.identifier.uri |
http://dx.doi.org/10.1016/S0167-4501(06)80267-0 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/806 |
|
| dc.title |
Lipolytic activity of cheese related microorganisms and its impact on cheese flavour |
en |
| heal.type |
journalArticle |
en |
| heal.identifier.primary |
10.1016/S0167-4501(06)80267-0 |
en |
| heal.publicationDate |
1995 |
en |
| heal.abstract |
Fat hydrolysis is one of the major biochemical events that takes place during cheese ripening. The action of carboxylesterases on the esters in the aqueous phase of the cheese probably also contributes to the formation of flavour compounds in cheese. The role of lactic acid bacteria and other cheese related microorganisms in fat degradation, the characterization and specificities of their lipases and esterases, as well as the influence of the growth conditions of the cells on enzyme production are discussed. Trends in future research have also been considered. © 1995 Elsevier B.V. All rights reserved. |
en |
| heal.journalName |
Developments in Food Science |
en |
| dc.identifier.issue |
C |
en |
| dc.identifier.volume |
37 |
en |
| dc.identifier.doi |
10.1016/S0167-4501(06)80267-0 |
en |
| dc.identifier.spage |
1823 |
en |
| dc.identifier.epage |
1847 |
en |