Peptide Profile of Low-Fat Edam Cheese
dc.authorscopusid | 6602513287 | |
dc.authorscopusid | 35617604000 | |
dc.contributor.author | Kucukoner, E | |
dc.contributor.author | Haque, ZU | |
dc.date.accessioned | 2025-05-10T16:58:43Z | |
dc.date.available | 2025-05-10T16:58:43Z | |
dc.date.issued | 1998 | |
dc.department | T.C. Van Yüzüncü Yıl Üniversitesi | en_US |
dc.department-temp | Yuzuncu Yil Univ, Coll Agr, Dept Food Engn, Van, Turkey; Mississippi State Univ, Dept Food Sci & Technol, Mississippi State, MS USA | en_US |
dc.description.abstract | Low-fat Edam cheese was manufactured using conventional cheese-making procedures using low-fat milk(1.5% fat). The cheese samples were aged for six months at 5 to 6 degrees C. The cheese was analyzed for biochemical characteristics and peptide content. The peptide contents were determined with reverse phase chromatography. The association property of proteins and peptides in the soluble fraction of the cheese was determined using hydrophobic interaction chromatography. The overall peptide quantity increased with age with a marked increase in hydrophobic peptide content. | en_US |
dc.description.woscitationindex | Science Citation Index Expanded | |
dc.identifier.endpage | 452 | en_US |
dc.identifier.issn | 1300-0128 | |
dc.identifier.issue | 5 | en_US |
dc.identifier.scopus | 2-s2.0-0032355681 | |
dc.identifier.scopusquality | Q3 | |
dc.identifier.startpage | 449 | en_US |
dc.identifier.uri | https://hdl.handle.net/20.500.14720/4360 | |
dc.identifier.volume | 22 | en_US |
dc.identifier.wos | WOS:000077386000011 | |
dc.identifier.wosquality | Q4 | |
dc.language.iso | en | en_US |
dc.publisher | Scientific Technical Research Council Turkey | en_US |
dc.relation.publicationcategory | Makale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
dc.rights | info:eu-repo/semantics/closedAccess | en_US |
dc.subject | Low-Fat Cheese | en_US |
dc.subject | Edam | en_US |
dc.subject | Peptide | en_US |
dc.subject | Reverse Phase Chromatography | en_US |
dc.title | Peptide Profile of Low-Fat Edam Cheese | en_US |
dc.type | Article | en_US |