Salt Reduction in a Model High-Salt Akawi Cheese: Effects on Bacterial Activity, pH, Moisture, Potential Bioactive Peptides, Amino Acids, and Growth of Human Colon Cells

Journal of Food Science

Volumn 81, Issue 4, 2016, Pages H991-H1000

  Gandhi, Akanksha ^a   Shah, Nagendra P ^a  

^a UNIVERSITY OF HONG KONG   (Hong Kong)

Author keywords

Akawi cheese; Bioactive peptides; Caco 2 cell line; Human colon cell line; Salt reduction

Indexed keywords

AMINO ACID; ANTIOXIDANT; BRINE; DIPEPTIDYL CARBOXYPEPTIDASE; INORGANIC SALT; PEPTIDE; POTASSIUM CHLORIDE; PROBIOTIC AGENT; SALT INTAKE; SODIUM; SODIUM CHLORIDE;

ADMINISTRATION AND DOSAGE; ANALYSIS; BACTERIUM; BIFIDOBACTERIUM; CACO-2 CELL LINE; CHEESE; COLON; COLONIC NEOPLASMS; DIET THERAPY; DRUG EFFECTS; FOOD STORAGE; GROWTH, DEVELOPMENT AND AGING; HUMAN; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; PHARMACOLOGY; PROCEDURES; SALT INTAKE; STREPTOCOCCUS THERMOPHILUS; TUMOR CELL LINE;

AMINO ACIDS; ANTIOXIDANTS; BACTERIA; BIFIDOBACTERIUM; CACO-2 CELLS; CELL LINE, TUMOR; CHEESE; COLON; COLONIC NEOPLASMS; FOOD STORAGE; HUMANS; LACTOBACILLUS; PEPTIDES; PEPTIDYL-DIPEPTIDASE A; POTASSIUM CHLORIDE; PROBIOTICS; SALTS; SODIUM; SODIUM CHLORIDE; SODIUM CHLORIDE, DIETARY; STREPTOCOCCUS THERMOPHILUS;

EID: 84962626773     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13260     Document Type: Article

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