Use of static and dynamic in vitro models to simulate Prato cheese gastrointestinal digestion: Effect of Lactobacillus helveticus LH-B02 addition on peptides bioaccessibility-Reference-Cited by-同舟云学术

Use of static and dynamic in vitro models to simulate Prato cheese gastrointestinal digestion: Effect of Lactobacillus helveticus LH-B02 addition on peptides bioaccessibility

Published:2020-12 Issue: Volume:134 Page:110229
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Baptista Débora Parra,Salgaço Mateus Kawata,Sivieri Katia,Gigante Mirna Lúcia

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil

São Paulo Research Foundation

National Council for Scientific and Technological Development

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

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2. Characterization of the 12% trichloroacetic acid-insoluble oligopeptides of Parmegiano-Reggiano cheese;Addeo;Journal of Dairy Research,1992

3. Identification of peptides in cheddar cheese by electrospray ionization mass spectrometry;Alli;International Dairy Journal,1998

4. Lactobacillus helveticus LH-B02 favours the release of bioactive peptide during Prato cheese ripening;Baptista;International Dairy Journal,2018

5. Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture;Baptista;Food Research International,2020

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