Exploring protein derivative profiles in cheese whey through native Candida tropicalis fermentation

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2024-02-22 DOI:10.1080/10942912.2024.2317746

Gemilang Lara Utama, Faysa Utba, Vivi Fadilla Sari, Siti Nurmilah, Yana Cahyana, Roostita L. Balia

引用次数: 0

Abstract

Native yeasts produce most peptides and amino acids from cheese whey fermentation. The research aimed to determine the protein, peptides, and amino acid profiles regarding whey fermentation by spon...

查看原文本刊更多论文

通过本地热带念珠菌发酵探索奶酪乳清中的蛋白质衍生物特征

原生酵母能从奶酪乳清发酵中产生大部分肽和氨基酸。这项研究旨在确定乳清发酵过程中的蛋白质、肽和氨基酸的分布情况。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.