Characterization of Transglutaminase Isolated from Rosemary Leaves, and Development of Chemical, Rheological and Sensory Properties of Kareish Cheese Made with Transglutaminase. - Egyptian Knowledge Bank

37125

Characterization of Transglutaminase Isolated from Rosemary Leaves, and Development of Chemical, Rheological and Sensory Properties of Kareish Cheese Made with Transglutaminase.

Article

Last updated: 04 Jan 2025

Overview Similar Items

Article

Extraction, Purification and Characterization of Transglutaminase from Silver Beet Leaves and its Effect on Sensory, Chemical and Rheological Properties of Kareish Cheese

Article

QUALiTy OF KAREISH CHEESE TREATED BY TRANSGLUTAMMINASE

Article

EFFECT OF TRANSGLUTAMINASE ON SOME CHEMICAL, RHEOLOGICAL AND SENSORIAL CHARACTERISTICS OF UF-RAS CHEESE DURING RIPENING

Article

THE USE OF TRANSGLUTAMINASE ENZYME IN PROCESSING RAS CHEESE

Article

Properties and Utilization of Transglutaminase in the Food Industry: A Review

Article

INFLUENCE OF MICROBIAL TRANSGLUTAMINASE ON SOME PHYSICAL AND MICROSTRUCTURAL PROPERTIES OF COW MILK COAGULUM SUPPLEMENTED WITH WHEY PROTEINS

Article

Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: a-The Impact on Chemical Composition and Sensory Properties

Article

UTILIZATION OF TRANSGLUTAMINASE IN MOZZARELLA CHEESE MANUFACTURE

Article

The Effect of Adding Microbial Transglutaminase Enzyme to Cheese Milk on the Quality of Halloumi-Like Cheese Made From Recombined Skimmed Milk Powder

Article

Improvement of Low Fat Kashkaval Cheese Quality by Using Transglutaminase: b- The Impact on some Rheological Characteristics