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dc.creatorBarać, Miroljub
dc.creatorPešić, Mirjana
dc.creatorStanojević, Slađana
dc.creatorVasić, Milena
dc.creatorDespotović, Sasa
dc.creatorVučić, Tanja
dc.creatorKostić, Aleksandar
dc.creatorŽilić, Slađana
dc.creatorSmiljanić, Milenko
dc.date.accessioned2019-05-16T12:20:09Z
dc.date.available2019-05-16T12:20:09Z
dc.date.issued2016
dc.identifier.issn0950-5423
dc.identifier.urihttp://rik.mrizp.rs/handle/123456789/654
dc.description.abstractThis study deals with proteolysis and total antioxidant capacity of proteins of white brined cheese prepared from overheated goat milk and ripened for fifty days. Proteolytic changes were reflected through the relatively low level of soluble nitrogen (50days ripened cheese had 15.32g/100g of water-soluble nitrogen, 8.1g/100g of TCA-soluble nitrogen and 2.69g/100g of PTA-SN), intensive proteolysis of (s2)-CN during initial 10days of ripening (up to 50.70% of initial content) and its much slower degradation through further 40days, slow but continual decrease of -CN content (up to 85.14% of residual content) and high level of proteolytic products tightly bounded into gel network. Total antioxidant capacity of water-soluble and water-insoluble fractions increased after cheese ripening. These findings could be useful for better understanding and control over the production of white brined goat cheese as highly valuable functional product.en
dc.publisherWiley-Blackwell, Hoboken
dc.relationinfo:eu-repo/grantAgreement/MESTD/Integrated and Interdisciplinary Research (IIR or III)/46009/RS//
dc.rightsrestrictedAccess
dc.sourceInternational Journal of Food Science and Technology
dc.subjectantioxidant activityen
dc.subjectgoat cheeseen
dc.subjectheat treatmenten
dc.subjectproteolysisen
dc.titleProtein profiles and total antioxidant capacity of water-soluble and water-insoluble fractions of white brined goat cheese at different stages of ripeningen
dc.typearticle
dc.rights.licenseARR
dc.citation.volume51
dc.citation.issue5
dc.citation.spage1140
dc.citation.epage1149
dc.citation.other51(5): 1140-1149
dc.citation.rankM22
dc.identifier.wos000374328600008
dc.identifier.doi10.1111/ijfs.13091
dc.identifier.scopus2-s2.0-84978017063
dc.type.versionpublishedVersion


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