Antioxidant capacity and identification of radical scavenging peptides from Crema de Chiapas, Fresco and Cocido cheeses-Reference-Cited by-同舟云学术

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Antioxidant capacity and identification of radical scavenging peptides from Crema de Chiapas, Fresco and Cocido cheeses

Published:2021-10-30 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Aguilar-Toalá J. E.,Torres-Llanez M. J.,Hernández-Mendoza A.,Reyes-Díaz R.,Vallejo-Cordoba B.,González-Córdova A. F.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

https://link.springer.com/content/pdf/10.1007/s13197-021-05291-2.pdf

Reference38 articles.

1. Abadía-García L, Cardador A, Martín del Campo ST, Arvízu SM, Castaño-Tostado E, Regalado-González C, García-Almendarez B, Amaya-Llano S (2013) Influence of probiotic strains added to Cottage cheese on generation of potentially antioxidant peptides, anti-listerial activity, and survival of probiotic microorganisms in simulated gastrointestinal conditions. Int Dairy J 33:191–197

2. Addeo F, Chianese L, Sacchi R, Spagna Musso S, Ferranti P, Malorni A (1994) Characterization of the oligopeptides of Parmigiano-Reggiano cheese soluble in 120 g trichloroacetic acid/1. J Dairy Res 61:365–374

3. Aguilar-Toalá JE, Santiago-López L, Peres CM, Peres C, Garcia HS, Vallejo-Cordoba B, González-Córdova AF, Hernández-Mendoza A (2017) Assessment of multifunctional activity of bioactive peptides derived from fermented milk by specific Lactobacillus plantarum strains. J Dairy Sci 100:65–75

4. Aspro M, Leni G, Galaverna G, Papademas P (2018) Bioactive properties of fermented donkey milk, before and after in vitro simulated gastrointestinal digestion. Food Chem 268:476–484

5. Bottesini C, Paolella S, Lambertini F, Galaverna G, Tedeschi T, Dossena A, Marchelli R, Sforza S (2013) Antioxidant capacity of water soluble extracts from Parmigiano-Reggiano cheese. Int J Food Sci Nutr 6:953–958

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