Functional yogurt fortified with fish collagen‐derived bioactive peptides: Antioxidant capacity, ACE and DPP‐IV inhibitory-Reference-Cited by-同舟云学术

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Functional yogurt fortified with fish collagen‐derived bioactive peptides: Antioxidant capacity, ACE and DPP‐IV inhibitory

Published:2021-12-07 Issue:1 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Ayati Samaneh¹,Eun Jong‐Bang²^ORCID,Atoub Najme³,Mirzapour‐Kouhdasht Armin³⁴^ORCID

Affiliation:

1. Department of Food Science and Technology Faculty of Agriculture Jahrom University Jahrom Iran

2. Department of Integrative Food, Bioscience and Biotechnology Chonnam National University Gwangju South Korea

3. Atoub Sanat Nanotechnologists Company Agricultural Growth Center, Science and Technology Park Shiraz Iran

4. School of Agriculture and Food Science University College Dublin Dublin Ireland

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16208

Reference47 articles.

1. Developing functional yogurt rich in bioactive peptides and gamma-aminobutyric acid related to cardiovascular health

2. Microstructural, textural, and sensory characteristics of probiotic yogurts fortified with sodium calcium caseinate or whey protein concentrate

3. Functional Foods and Nutraceuticals

4. Antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of date seed protein hydrolysates prepared using Alcalase, Flavourzyme and Thermolysin

5. Date seed flour and hydrolysates affect physicochemical properties of muffin

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1. Improvement of the antioxidant capacity of a yogurt enriched with aqueous ginger extract (Zingiber officinale);REV MEX ING QUIM;2024

2. Food-derived peptides unleashed: emerging roles as food additives beyond bioactivities;Critical Reviews in Food Science and Nutrition;2024-06-18

3. Cowhide gelatin peptide as a source of antioxidants for inhibiting the deterioration of pudding quality during storage;Food Chemistry: X;2024-06

4. Sourcing, Use of Biopeptides, and Active Protein Hydrolysates as a Positive Response to Green Politics in the World—Current State and Challenges: A Review;Food and Bioprocess Technology;2024-03-28

5. Production of Antidiabetic Peptides from Fish Waste;Sustainable Materials and Technology;2024

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