A state-of-art review on camel milk proteins as an emerging source of bioactive peptides with diverse nutraceutical properties-Reference-Cited by-同舟云学术

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A state-of-art review on camel milk proteins as an emerging source of bioactive peptides with diverse nutraceutical properties

Published:2022-03 Issue: Volume:373 Page:131444
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ali Redha Ali,Valizadenia Hamidreza,Siddiqui Shahida Anusha,Maqsood Sajid

Funder

United Arab Emirates University

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference77 articles.

1. Antihypertensive and angiotensin-I-converting enzyme (ACE)-inhibitory peptides from fish as potential cardioprotective compounds;Abachi;Marine Drugs,2019

2. In vitro antioxidant and antiviral activity of camel milk casein hydrolysates;Abbes;Journal of Applied Biological Sciences,2021

3. Antibacterial activity of papain hydrolysed camel whey and its fractions;Abdel-Hamid;International Dairy Journal,2016

4. Camel milk whey hydrolysate inhibits growth and biofilm formation of Pseudomonas aeruginosa PAO1 and methicillin-resistant Staphylococcus aureus;Abdel-Hamid;Food Control,2020

5. Antioxidant, tyrosinase and urease inhibitory activities of camel αS-casein and its hydrolysate fractions;Addar;Small Ruminat Research,2019

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1. Recent progress in the preparation of bioactive peptides using simulated gastrointestinal digestion processes;Food Chemistry;2024-09

2. A systematic review and meta‐analysis of the antihypertensive effects of camel milk hydrolysates;International Journal of Dairy Technology;2024-08-09

3. Microbial- and Plant-Derived Bioactive Peptides and Their Applications against Foodborne Pathogens: Current Status and Future Prospects;International Journal of Microbiology;2024-04-29

4. Investigation of the antioxidative potential of Meretrix meretrix L. derived peptides from simulated gastrointestinal digestion: In vitro and in silico insights;LWT;2024-04

5. Impact of high-pressure processing on the bioactive compounds of milk - A comprehensive review;Journal of Food Science and Technology;2024-03-06

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