Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture

Author:

Baptista Débora Parra,Negrão Fernanda,Eberlin Marcos Nogueira,Gigante Mirna Lúcia

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de São Paulo

Fundo de Apoio ao Ensino, à Pesquisa e Extensão, Universidade Estadual de Campinas

Publisher

Elsevier BV

Subject

Food Science

Reference54 articles.

1. Physicochemical properties of Scamorza ewe milk cheese manufactured with different probiotic cultures;Albenzio;Journal of Dairy Science,2013

2. Identification of Peptides in Cheddar Cheese by Electrospray Ionization Mass Spectometry;Alli;International Dairy Journal,1998

3. Bioactive components in caseins, caseinates, and cheeses;Akuzawa,2009

4. Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants;Alves;Journal of Dairy Science,2013

5. AOAC - Association of Official Analytical Chemists. (2006). Official methods of analysis of AOAC International (18th ed.). Gaithersburg, MD, USA: AOAC International.

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