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...

Celý popis

Uloženo v:
Podrobná bibliografie
Hlavní autoři: Amal Shaukat, Muhammad Nadeem, Muhammad Modassar A. N Ranjha, Tadesse Fikre Teferra, Lala Rukh, Waleed Sultan
Médium: Artigo
Jazyk:Inglês
Vydáno: Taylor & Francis Group 2022-12-01
Edice:International Journal of Food Properties
Témata:
ACE inhibition
Bioactive peptides
Cheddar cheese
Free amino acid
Cheese ripening
Functional cheese
On-line přístup:https://www.tandfonline.com/doi/10.1080/10942912.2022.2070200
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!

Podobné jednotky