Hot topic: Changes in angiotensin-converting enzyme inhibition and concentrations of the tripeptides Val-Pro-Pro and Ile-Pro-Pro during ripening of different Swiss cheese varieties-Reference-Cited by-同舟云学术

Hot topic: Changes in angiotensin-converting enzyme inhibition and concentrations of the tripeptides Val-Pro-Pro and Ile-Pro-Pro during ripening of different Swiss cheese varieties

Published:2009-03 Issue:3 Volume:92 Page:826-836
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Meyer J.,Bütikofer U.,Walther B.,Wechsler D.,Sieber R.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference44 articles.

1. Prediction of flavour and texture development in Swiss-type cheeses;Bachmann;Lebensm. Wiss. Technol.,1999

2. Über das Vorkommen von bioaktiven Peptiden in Käse (On the occurrence of bioactive peptides in cheese);Bachmann;Mitt. Lebensmittelunters. Hyg.,2003

3. Studies of the toxicological potential of tripeptides (l-valyl-l-prolyl-l-proline and l-isoleucyl-l-prolyl-l-proline): II. Introduction;Bernard;Int. J. Toxicol.,2005

4. Ripening of Emmental cheese wrapped in foil with and without addition of Lactobacillus casei subsp. casei. IV. HPLC separation of water soluble peptides;Bütikofer;Lebensm. Wiss. Technol.,1998

5. Occurrence of the angiotensin-converting enzyme-inhibiting tripeptides Val-Pro-Pro and Ile-Pro-Pro in different cheese varieties of Swiss origin;Bütikofer;J. Dairy Sci.,2008

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