Johannes Schäfer
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View article: The behavior of cathepsin D during milk processing and its contribution to bitterness in a model fresh cheese
The behavior of cathepsin D during milk processing and its contribution to bitterness in a model fresh cheese Open
The bovine endopeptidase cathepsin D was investigated regarding its temperature-dependent inactivation and ability to form bitter peptides within a spiked model fresh cheese. Cathepsin D was found to be more susceptible than other milk end…
View article: Fat‐free fermented concentrated milk products as milk protein‐based microgel dispersions: Particle characteristics as key drivers of textural properties
Fat‐free fermented concentrated milk products as milk protein‐based microgel dispersions: Particle characteristics as key drivers of textural properties Open
The popularity of fat‐free fermented concentrated milk products, such as fresh cheeses and high‐protein yogurt, has increased over the recent years, attributed to greater availability and improvements in taste and texture. These improvemen…
View article: Effects of Protein, Calcium, and pH on Gene Transcription, Cell-Envelope Peptidase Activity of Lactococcus lactis Strains, and the Formation of Bitter Peptides
Effects of Protein, Calcium, and pH on Gene Transcription, Cell-Envelope Peptidase Activity of Lactococcus lactis Strains, and the Formation of Bitter Peptides Open
Calcium- and protein-rich fermented milk products, such as concentrated yoghurts and fresh cheeses, may contain undesired bitter peptides, which are generated by the proteolytic cleavage of casein. Up to now, it is not clear whether this p…
View article: Development of a fluid‐bed coating process for soil‐granule‐based formulations of <i>Metarhizium brunneum</i> , <i>Cordyceps fumosorosea</i> or <i>Beauveria bassiana</i>
Development of a fluid‐bed coating process for soil‐granule‐based formulations of <i>Metarhizium brunneum</i> , <i>Cordyceps fumosorosea</i> or <i>Beauveria bassiana</i> Open
With this technology, cost-efficient biocontrol products can be developed.
View article: Power ultrasound as a tool to improve the processability of protein-enriched fermented milk gels for Greek yogurt manufacture
Power ultrasound as a tool to improve the processability of protein-enriched fermented milk gels for Greek yogurt manufacture Open
One approach to avoid production of acid whey during the manufacture of high-protein yogurt and related products is to concentrate the milk before fermentation. However, the resultant gels are firm so that stirring in the tank and further …
View article: Process Intensification for an Insect Antimicrobial Peptide Elastin-Like Polypeptide Fusion Produced in Redox-Engineered Escherichia coli
Process Intensification for an Insect Antimicrobial Peptide Elastin-Like Polypeptide Fusion Produced in Redox-Engineered Escherichia coli Open
Peptides and proteins containing disulfide bonds can be produced in Escherichia coli by targeting the oxidizing periplasm, co-expressing isomerases or chaperons, refolding from inclusion bodies, or by using redox-engineered E. coli strains…
View article: Sensoproteomics: A New Approach for the Identification of Taste-Active Peptides in Fermented Foods
Sensoproteomics: A New Approach for the Identification of Taste-Active Peptides in Fermented Foods Open
Aiming at the identification of the key bitter peptides in fermented foods, a new approach, coined "sensoproteomics", was developed and applied to fresh cheese samples differing in bitter taste intensity. By means of MPLC fractionation of …