Fermentation of milk and soymilk by Lactobacillus bulgaricus and Lactobacillus acidophilus enhances functionality for potential dietary management of hyperglycemia and hypertension

Food Biotechnology

Volumn 21, Issue 3, 2007, Pages 217-236

  Apostolidis, E ^a   Kwon, Y I ^a   Ghaedian, R ^b   Shetty, K ^a  

^a UNIVERSITY OF MASSACHUSETTS   (United States)

^b Decas Cranberry Products Inc   (United States)

Author keywords

amylase inhibition; glucosidase inhibition; ACE inhibition; Antioxidant activity; Fermentation; Hyperglycemia; Hypertension; Lactic acid; Lactobacillus acidophilus; Lactobacillus bulgaricus; Milk; Phenolic content; Soymilk; Type 2 diabetes

Indexed keywords

BACTERIA; ENZYME INHIBITION; FERMENTATION; HEALTH CARE; MATHEMATICAL MODELS;

ACE INHIBITION; ANTIOXIDANT ACTIVITY; HYPERGLYCEMIA; HYPERTENSION; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS BULGARICUS; PHENOLIC CONTENTS; TYPE 2 DIABETES;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS); GLYCINE MAX; LACTOBACILLUS; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS;

EID: 34548391032     PISSN: 08905436     EISSN: 15324249     Source Type: Journal    
DOI: 10.1080/08905430701534032     Document Type: Article

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