Effect of ripening and in vitro digestion on free amino acids and Angiotensin I converting enzyme inhibitory (ACE-I) potential of cow and Buffalo milk cheddar cheeses

Cheddar cheese is a source of a variety of biologically active peptides and free amino acids (FAAs), which contribute to the cheese aroma, flavors, and textures. The FAA liberation and angiotensin-converting enzyme inhibition potential of cheddar cheese made from cow and buffalo milk before and afte...

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Autors principals: Amal Shaukat, Muhammad Nadeem, Muhammad Modassar A. N Ranjha, Tadesse Fikre Teferra, Lala Rukh, Waleed Sultan
Format: Artigo
Idioma:Inglês
Publicat: Taylor & Francis Group 2022-12-01
Col·lecció:International Journal of Food Properties
Matèries:
ACE inhibition
Bioactive peptides
Cheddar cheese
Free amino acid
Cheese ripening
Functional cheese
Accés en línia:https://www.tandfonline.com/doi/10.1080/10942912.2022.2070200
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