Characterization of the Norwegian autochthonous cheese Gamalost and its angiotensin I-converting enzyme (ACE) inhibitory activity during ripening

Dairy Science and Technology

Volumn 92, Issue 6, 2012, Pages 613-625

  Qureshi, Tahir Mahmood ^a   Vegarud, Gerd E ^a   Abrahamsen, Roger K ^a   Skeie, Siv ^a  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

ACE inhibition; Cheese characteristics; Cheese ripening; Gamalost

Indexed keywords

ACE INHIBITION; ACE-INHIBITORY ACTIVITY; ANGIOTENSIN I-CONVERTING ENZYME; ANTIHYPERTENSIVE EFFECT; CHEESE RIPENING; FREE AMINO ACIDS; GAMALOST; IN-VITRO; INHIBITORY ACTIVITY; PROTEOLYTIC ACTIVITIES; SOLUBLE FRACTION;

AMINO ACIDS; PEPTIDES;

ENZYME INHIBITION;

EID: 84872056751     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-012-0078-1     Document Type: Article

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