Peptide profiles and angiotensin-I-converting enzyme inhibitory activity of fermented milk products: Effect of bacterial strain, fermentation pH, and storage time

International Dairy Journal

Volumn 19, Issue 3, 2009, Pages 155-165

  Nielsen, Mette S ^a   Martinussen, Torben ^a   Flambard, Bénédicte ^b   Sørensen, Kim I ^b   Otte, Jeanette ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b CHR HANSEN A S   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

ACIDS; AMINES; BACTERIOLOGY; BIOCHEMICAL ENGINEERING; COLD STORAGE; DAIRY PRODUCTS; ENZYME ACTIVITY; ENZYME INHIBITION; ENZYMES; FERMENTATION; LACTIC ACID; ORGANIC ACIDS; PEPTIDES; PROTEINS; REFRIGERATORS; STRAIN;

BACTERIAL STRAINS; CONVERTING ENZYMES; FERMENTED MILKS; INHIBITORY ACTIVITIES; LACTIC ACID BACTERIA; LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS HELVETICUS; LACTOCOCCUS; LACTOCOCCUS LACTIS; LINEAR CORRELATIONS; PEPTIDE PROFILES; PH VALUES; STORAGE TIMES; STREPTOCOCCUS THERMOPHILUS;

PH EFFECTS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS ACIDOPHILUS; LACTOBACILLUS HELVETICUS; LACTOCOCCUS; LACTOCOCCUS LACTIS; STREPTOCOCCUS THERMOPHILUS;

EID: 57449087412     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2008.10.003     Document Type: Article

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