The protein and peptide fractions of kashk, a traditional Middle East fermented dairy product
Mina Pourjoula, Gianluca Picariello, Giuseppina Garro, Giovanni D’Auria, Chiara Nitride, Amid Rheza Ghaisari, Pasquale Ferranti
Topics & Concepts
ChemistryPeptideIn silicoProteomeFermented milk productsTandem mass spectrometryCaseinFermentationFood scienceChromatographyFood productsMass spectrometryProteomicsFood proteinMilk proteinDigestion (alchemy)BiochemistryBiologyLactic acidGeneGeneticsBacteriaProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityProbiotics and Fermented Foods