Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil

LWT

Volumn 44, Issue 6, 2011, Pages 1458-1464

  Amirdivani, Shabboo ^a   Baba, Ahmad Salihin ^a  

^a UNIVERSITY OF MALAYA   (Malaysia)

Author keywords

Angiotensin 1 converting enzyme; Antioxidant activity; Herb; Proteolysis; Yogurt

Indexed keywords

ANTIOXIDANTS; DAIRIES; DAIRY PRODUCTS; ENZYME ACTIVITY; FERMENTATION; FOOD STORAGE; PLANTS (BOTANY); PROTEOLYSIS;

ANETHUM GRAVEOLENS; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; CONVERTING ENZYME; HERB; INHIBITORY EFFECT; MICROBIAL FERMENTATION; YOGURT;

ENZYME INHIBITION;

ANETHUM GRAVEOLENS; MENTHA X PIPERITA; OCIMUM; OCIMUM BASILICUM;

EID: 79953028060     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.01.019     Document Type: Article

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