Recent trends in accelerated cheese ripening using microencapsulated enzymes

Kasipathy Kailasapathy; Kavya Anjani; Saman P. Seneweera

Recent trends in accelerated cheese ripening using microencapsulated enzymes

Kasipathy Kailasapathy
, Kavya Anjani
, Saman P. Seneweera

Research output: Contribution to journal › Article

4 Citations (Scopus)

Abstract

Micro encapsulation is an inclusion technique for entrapping an active substance such as enzyme into a polymeric (gelled) matrix that may be coated by one or more semi-permeable polymers, by virtue of which the encapsulated compound becomes more stable than its free form.

Original language	English
Journal	Australian Journal of Dairy Technology
Publication status	Published - 2006

Keywords

cheese
enzymes
fermentation
microencapsulation
peptides
polymers

Cite this

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title = "Recent trends in accelerated cheese ripening using microencapsulated enzymes",

abstract = "Micro encapsulation is an inclusion technique for entrapping an active substance such as enzyme into a polymeric (gelled) matrix that may be coated by one or more semi-permeable polymers, by virtue of which the encapsulated compound becomes more stable than its free form.",

keywords = "cheese, enzymes, fermentation, microencapsulation, peptides, polymers",

author = "Kasipathy Kailasapathy and Kavya Anjani and Seneweera, \{Saman P.\}",

year = "2006",

language = "English",

journal = "Australian Journal of Dairy Technology",

issn = "0004-9433",

publisher = "Dairy Industry Association of Australia",

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TY - JOUR

T1 - Recent trends in accelerated cheese ripening using microencapsulated enzymes

AU - Kailasapathy, Kasipathy

AU - Anjani, Kavya

AU - Seneweera, Saman P.

PY - 2006

Y1 - 2006

N2 - Micro encapsulation is an inclusion technique for entrapping an active substance such as enzyme into a polymeric (gelled) matrix that may be coated by one or more semi-permeable polymers, by virtue of which the encapsulated compound becomes more stable than its free form.

AB - Micro encapsulation is an inclusion technique for entrapping an active substance such as enzyme into a polymeric (gelled) matrix that may be coated by one or more semi-permeable polymers, by virtue of which the encapsulated compound becomes more stable than its free form.

KW - cheese

KW - enzymes

KW - fermentation

KW - microencapsulation

KW - peptides

KW - polymers

UR - http://handle.uws.edu.au:8081/1959.7/34793

M3 - Article

SN - 0004-9433

JO - Australian Journal of Dairy Technology

JF - Australian Journal of Dairy Technology

ER -

Recent trends in accelerated cheese ripening using microencapsulated enzymes

Abstract

Keywords

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