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搜索结果: 1-4 共查到食品加工技术 Manchego cheese相关记录4条 . 查询时间(0.053 秒)
Cyprosins, the proteinases present in cardoon rennet, were extracted from dried flowers of cardoon (Cynara cardunculus L.) and encapsulated in dehydration-rehydration liposomes. Liposomes were added t...
Microbiological, chemical, rheological, and sensory characteristics of Manchego cheese manufactured with raw or pasteurized milk and with a defined-strain starter culture made up of four Lactococcus l...
Neutral proteinase from Bacillus subtilis was entrapped in dehydrationrehydration liposomes, which were added to pasteurized ewe milk to accelerate Manchego cheese ripening; proteinase level was ,040 ...
The effect of liposome-encapsulated chymosin derived by fermentation (Kluyveromyces lactis) on Manchego cheese characteristics was investigated. Encapsulation efficiency was 12.6% when the enzyme was ...

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