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Improving microbial and lipid oxidative stability of cheddar cheese using cricket protein hydrolysates pre-treated with microwave and ultrasonication

Aunzar B. Lone, Hina F. Bhat, Sunil Kumar, Mehnaza Manzoor, Abdo Hassoun, Abderrahmane Aït‐Kaddour, Tanyaradzwa E. Mungure, Rana Muhammad Aadil, Zuhaib F. Bhat, Zuhaib F. Bhat

2023Food Chemistry21 citationsDOI

Topics & Concepts

Food scienceChemistryLipid oxidationSonicationHydrolysateAntioxidantHydrolysisChromatographyBiochemistryInsect Utilization and EffectsProtein Hydrolysis and Bioactive PeptidesBee Products Chemical Analysis
Improving microbial and lipid oxidative stability of cheddar cheese using cricket protein hydrolysates pre-treated with microwave and ultrasonication | Litcius