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Himalayan cheese (Kalari/Kradi) fermented with different probiotic strains: In vitro investigation of nutraceutical properties

  • Published:2019-05 Issue: Volume:104 Page:53-60
  • ISSN:0023-6438
  • Container-title:LWT
  • language:en
  • Short-container-title:LWT

Author:

Mushtaq Mehvesh,Gani Adil,Masoodi F.A.

Funder

Indian Council of Medical Research

Govt. of India and National Mission on Himalayan Studies (NMHS)

Ministry of Environment, Forest & Climate Change (MoEF&CC), India

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Rethinking food-derived bioactive peptides for antimicrobial and immunomodulatory activities;Agyei;Trends in Food Science & Technology,2012

2. Bioprocess challenges to the isolation and purification of bioactive peptides;Agyei;Food and Bioproducts Processing,2016

3. Functional foods and nutraceuticals. New York, USA;Aluko,2012

4. In vitro investigation of anticancer and ACE-inhibiting activity, a-amylase and α-glucosidase inhibition, and antioxidant activity of camel milk fermented with camel milk probiotic: A comparative study with fermented bovine milk;Ayyash;Food Chemistry,2018

5. Elevating antioxidant levels in food through organic farming and food processing;Benbrook,2005
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