In vitro digestibility of goat milk and kefir with a new standardised static digestion method (INFOGEST cost action) and bioactivities of the resultant peptides-Reference-Cited by-同舟云学术

In vitro digestibility of goat milk and kefir with a new standardised static digestion method (INFOGEST cost action) and bioactivities of the resultant peptides

Published:2015 Issue:7 Volume:6 Page:2322-2330
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Nehir El Sedef¹²³⁴⁵,Karakaya Sibel¹²³⁴⁵,Simsek Sebnem¹²³⁴⁵,Dupont Didier⁶⁷⁸⁹,Menfaatli Esra¹⁰¹¹⁴⁵,Eker Alper Tolga¹²³⁴⁵

Affiliation:

1. Department of Food Engineering

2. Nutrition Section

3. Engineering Faculty of Ege University

4. İzmir

5. Turkey

6. INRA

7. UMR STLO 1253

8. 35042 Rennes

9. France

10. Department of Biochemistry

11. Science Faculty of Ege University

Abstract

The hydrolysis degrees of goat milk and kefir during simulated gastrointestinal digestion and some bioactivities of the resulting peptides after fermentation and digestion were studied.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2015/FO/C5FO00357A

Reference44 articles.

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4. Milk-derived bioactive peptides: From science to applications

5. Angiotensin-Converting Enzyme Inhibitory Activity of Peptides Derived from Caprine Kefir

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