Changes of proteolysis and angiotensin-I converting enzyme-inhibitory activity in white-brined cheese as affected by adjunct culture and ripening temperature

Journal of Dairy Research

Volumn 81, Issue 4, 2014, Pages 394-402

  Sahingil, Didem ^a   Hayaloglu, Ali A ^a   Kirmaci, Huseyin A ^b   Özer, Barbaros ^c   Simsek, Osman ^d  

^a INONU UNIVERSITY   (Turkey)

^b KARABUK UNIVERSITY   (Turkey)

^c ANKARA UNIVERSITY   (Turkey)

^d NAMIK KEMAL UNIVERSITY   (Turkey)

Author keywords

ACE I inhibitory enzyme; bioactive peptides; brined cheese; proteolysis

Indexed keywords

BRINE; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; INORGANIC SALT;

ANALYSIS; ANIMAL; CHEESE; CHEMISTRY; FERMENTATION; FOOD HANDLING; LACTOBACILLUS; PHYSIOLOGY; PROCEDURES; PROTEIN DEGRADATION; TEMPERATURE; TIME;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANIMALS; CHEESE; FERMENTATION; FOOD HANDLING; LACTOBACILLUS; PROTEOLYSIS; SALTS; TEMPERATURE; TIME FACTORS;

EID: 84911447275     PISSN: 00220299     EISSN: 14697629     Source Type: Journal    
DOI: 10.1017/S0022029914000326     Document Type: Article

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