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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

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