Effect of ripening and <i>in vitro</i> digestion on free amino acids and Angiotensin I converting enzyme inhibitory (ACE-I) potential of cow and Buffalo milk cheddar cheeses-Reference-Cited by-同舟云学术

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

Published:2022-05-05 Issue:1 Volume:25 Page:948-959
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Shaukat Amal¹²,Nadeem Muhammad¹^ORCID,Ranjha Muhammad Modassar A. N¹^ORCID,Teferra Tadesse Fikre³^ORCID,Rukh Lala¹,Sultan Waleed²

Affiliation:

1. Institute of Food Science and Nutrition, University of Sargodha, Sargodha, Pakistan

2. Department of Food Science and Technology, University of Central Punjab, Lahore, Pakistan

3. School of Nutrition Food Science and Technology, Hawassa University College of Agriculture, Hawassa, Ethiopia

Funder

authors did not receive any funding for this research

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2070200

Reference33 articles.

1. Release and identification of angiotensin-converting enzyme-inhibitory peptides as influenced by ripening temperatures and probiotic adjuncts in Cheddar cheeses

2. Effect of fat and salt reduction on the changes in the concentrations of free amino acids and free fatty acids in Cheddar-style cheeses during maturation

3. Chemistry and Biochemistry of Cheese

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Biological activities, Peptidomics and in silico analysis of low-fat Cheddar cheese after in vitro digestion: Impact of blending camel and bovine Milk;Food Chemistry;2024-12

2. Peptidomics and biological activity analysis of in vitro digested Parmigiano Reggiano cheese at different ripening stages;International Dairy Journal;2024-10

3. Physicochemical, microbial, and functional attributes of processed Cheddar cheese fortified with olive oil–whey protein isolate emulsion;Food Science & Nutrition;2022-12-07