Antioxidant and antibacterial activities of bioactive peptides in buffalo’s yoghurt fermented with different starter cultures-Reference-Cited by-同舟云学术

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Antioxidant and antibacterial activities of bioactive peptides in buffalo’s yoghurt fermented with different starter cultures

Published:2017-09-20 Issue:5 Volume:26 Page:1325-1332
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Taha Soad,El Abd Moniur,De Gobba Cristian,Abdel-Hamid Mahmoud,Khalil Ensaf,Hassan Doaa

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s10068-017-0160-9/fulltext.html

Reference35 articles.

1. Bonjour JP, Benoit V, Payen F, Kraenzlin M. Consumption of yogurts fortified in vitamin D and calcium reduces serum parathyroid hormone and markers of bone resorption: a double-blind randomized controlled trial in institutionalized elderly women. J. Clin. Endocrinol. Metab. 98: 2915–2921 (2013)

2. Adolfsson O, Meydani SN, Russell RM. Yogurt and gut function. Am. J. Clin. Nutr. 80: 245–256 (2004)

3. Mckinley CM. The nutrition and health benefits of yoghurt. Int. J. Dairy Technol. 58: 1–11 (2005)

4. Shah N. Functional cultures and health benefits. Int. Dairy J. 17: 1262–1277 (2007)

5. Moller NP, Scholz-Ahrens KE, Roos N, Schrezenmeir J. Bioactive peptides and proteins from foods: Indication for health effects. Eur. J. Nutr. 47: 171–182 (2008)

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