Angiotensin-converting enzyme inhibitory and starter culture activities in probiotic yoghurt: Effect of sodium-calcium caseinate and whey protein concentrate-Reference-Cited by-同舟云学术

Angiotensin-converting enzyme inhibitory and starter culture activities in probiotic yoghurt: Effect of sodium-calcium caseinate and whey protein concentrate

Published:2017-06-01 Issue: Volume:71 Page:185-194
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Akalin Ayse Sibel¹,Unal Gülfem¹^ORCID,Dinkci Nayil¹

Affiliation:

1. Department of Dairy Technology; Faculty of Agriculture; Ege University; 35100 Izmir Turkey

Funder

Turkish Scientific and Research Council

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12427/fullpdf

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3. Microstructural, textural, and sensory characteristics of probiotic yoghurts fortified with sodium calcium caseinate or whey protein concentrate;Akalın;Journal of Dairy Science,2012

4. Changes in yoghurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil;Amirdivani;LWT- Food Science & Technology,2011

5. Influence of the combination of probiotic cultures during fermentation and storage of fermented milk;Casarotti;Food Research International,2014

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