Can artisanal "coalho" cheese from Northeastern Brazil be used as a functional food?

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1533-1538

  Silva, R A ^a,b   Lima, M S F ^b   Viana, J B M ^a   Bezerra, V S ^a,b   Pimentel, M C B ^a   Porto, A L F ^a,b   Cavalcanti, M T H ^a,b   Lima Filho, J L ^a  

^a FEDERAL UNIVERSITY OF PERNAMBUCO   (Brazil)

^b UNIVERSIDADE FEDERAL RURAL DE PERNAMBUCO   (Brazil)

Author keywords

Artisanal "Coalho" cheese; Bioactive peptides; Cheese; Functional food

Indexed keywords

ANTI-MICROBIAL ACTIVITY; ANTIOXIDANT ACTIVITIES; BACILLUS SUBTILIS; BEST VALUE; BIOACTIVE PEPTIDES; ENTEROCOCCUS FAECALIS; FUNCTIONAL FOODS; NORTHEASTERN BRAZIL; PEPTIDE PROFILE; PSEUDOMONAS AERUGINOSA;

BACILLI; CHEESES; ESCHERICHIA COLI; ZINC;

PEPTIDES;

PEPTIDE; UNCLASSIFIED DRUG; WATER SOLUBLE PEPTIDE;

ANTIBACTERIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BACILLUS SUBTILIS; BRAZIL; CHEESE; ENTEROCOCCUS FAECALIS; ESCHERICHIA COLI; FUNCTIONAL FOOD; NONHUMAN; PROTEIN DEGRADATION; PSEUDOMONAS AERUGINOSA;

ANTI-BACTERIAL AGENTS; ANTIOXIDANTS; BACTERIA; BRAZIL; CHEESE; FUNCTIONAL FOOD; PEPTIDES;

BACILLUS SUBTILIS; ENTEROCOCCUS FAECALIS; ESCHERICHIA COLI; PSEUDOMONAS AERUGINOSA;

EID: 84865710192     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.058     Document Type: Article

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