Antihypertensive and Antioxidative Potential of Water Soluble Peptide Fraction from Different Yoghurts-Reference-Cited by-同舟云学术

Antihypertensive and Antioxidative Potential of Water Soluble Peptide Fraction from Different Yoghurts

Published:2016-06-28 Issue:3 Volume:41 Page:e12979
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Sultan Saira¹²,Huma Nuzhat²,Butt Masood Sadiq²,Shahid Muhammad³

Affiliation:

1. Queensland Alliance for Agriculture and Food Innovation; University of Queensland; Queensland Australia

2. National Institute of Food Science and Technology; University of Agriculture; Faisalabad Pakistan

3. Department of Chemistry and Biochemistry; University of Agriculture; Faisalabad Pakistan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12979/fullpdf

Reference40 articles.

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2. 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;Food Sci. Technol.,2011

3. Inhibitory potential of herb, fruit and fungal-enriched cheese against key enzymes linked to type 2 diabetes and hypertension;Apostolidis;Innovat. Food Sci. Emerg. Technol.,2007

4. Antibacterial peptides from goat and sheep milk proteins;Atanasova;Biotechnol. Biotech. Equip.,2010

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