Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese

Aiming at valorizing the ricotta cheese exhausted whey (RCEW), one of the most abundant by-products from the dairy industry, a biotechnological protocol to obtain bioactive peptides with angiotensin-I-converting enzyme (ACE)—inhibitory activity was set up. The approach was based on the combination o...

Descripció completa

Dades bibliogràfiques

Autors principals:	Erica Pontonio, Marco Montemurro, Gina Valeria De Gennaro, Valerio Miceli, Carlo Giuseppe Rizzello
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2021-10-01
Col·lecció:	Foods
Matèries:	ricotta cheese exhausted whey anti-ACE activity fermentation bioactive peptides food by-products
Accés en línia:	https://www.mdpi.com/2304-8158/10/11/2573
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!