Chocolate desserts with ricotta hydrolysates: In vitro study of inhibitory activity against angiotensin‐converting enzyme and cholinesterase-Reference-Cited by-同舟云学术

Chocolate desserts with ricotta hydrolysates: In vitro study of inhibitory activity against angiotensin‐converting enzyme and cholinesterase

Published:2020-09-16 Issue:10 Volume:85 Page:3003-3011
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Kobus‐Cisowska Joanna¹^ORCID,Szczepaniak Oskar¹^ORCID,Szymanowska Daria²^ORCID,Przeor Monika¹^ORCID,Jarzębski Maciej³^ORCID,Ligaj Marta⁴^ORCID,Gramza‐Michałowska Anna¹^ORCID,Szwajgier Dominik⁵^ORCID,Foksowicz‐Flaczyk Joanna⁶^ORCID

Affiliation:

1. Department of Gastronomy Sciences and Functional Foods Poznań University of Life Sciences ul. Wojska Polskiego 28 Poznań 60–637 Poland

2. Department of Biotechnology and Food Microbiology Poznań University of Life Sciences ul. Wojska Polskiego 28 Poznań 60–637 Poland

3. Department of Physics and Biophysics Poznań University of Life Sciences ul. Wojska Polskiego 28 Poznań 60–637 Poland

4. Department of Non‐Food Products Quality and Packaging Development Poznań University of Economics and Business al. Niepodległości 10 Poznań 61–875 Poland

5. Department of Biotechnology, Microbiology and Human Nutrition University of Life Sciences ul. Skromna 8 Lublin 20–704 Poland

6. Institute of Natural Fibres and Medicinal Plants Poznań, ul. Wojska Polskiego 71b Poznań 60–630 Poland

Funder

Uniwersytet Przyrodniczy w Poznaniu

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15445

Reference31 articles.

1. Aleksandrowicz L. Heese M. Marcinkowski J. &Kulesza C.(2015).PL405468A1.Poland:Polish Patent Office.

2. The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk

3. Antioxidant activity and total phenolics of edible mushroom extracts

4. The Role of Direct and Indirect Polyphenolic Antioxidants in Protection Against Oxidative Stress

5. Effect of heat and enzymatic treatment on the antihypertensive activity of whey protein hydrolysates

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3. Research of the Ricotta made from cheese whey enriched with citrus dietary fiber;IOP Conference Series: Earth and Environmental Science;2021-03-01