Determination of the effects of proteolysis-based changes by adjunct lactobacilli on the bioactivity (ACE-inhibitory and antioxidant activities) of cheese: a model cheese study
Author:
Funder
Türkiye Bilimsel ve Teknolojik Araştırma Kurumu
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-023-05846-5.pdf
Reference39 articles.
1. Alizadeh M, Hamedi M, Khosroshahi A (2006) Modeling proteolysis and lipolysis in Iranian white brine cheese. Food Chem 97:294–301
2. Ardö Y, McSweeney PLH, Magboul AA, Upadhyay VK and Fox PF (2017) Biochemistry of cheese ripening: proteolysis. In Cheese (pp. 445–482). Academic Press.
3. Boran OS, Sulejmani E, Hayaloglu AA (2023) Acceleration of proteolysis, flavour development and enhanced bioactivity in a model cheese using Kuflu cheese slurry: an optimisation study. Food Chem 412:135495
4. Chen L, Hui Y, Gao T, Shu G, Chen H (2021) Function and characterization of novel antioxidant peptides by fermentation with a wild Lactobacillus plantarum 60. LWT-Food Sci Technol 135:110162
5. Ciocia F, McSweeney PLH, Piraino P, Parente E (2013) Use of dairy and non-dairy Lactobacillus plantarum, Lactobacillus para plantarum and Lactobacillus pentosus strains as adjuncts in cheddar cheese. Dairy Sci Technol 93:623–640
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3