Comparison of bioactive peptides prepared from sheep cheese whey using a food-grade bacterial and a fungal protease preparation

International Journal of Food Science and Technology

Volumn 52, Issue 5, 2017, Pages 1252-1259

  Welsh, Grace ^a   Ryder, Kate ^a   Brewster, Jodi ^a   Walker, Christina ^a   Mros, Sonya ^a   Bekhit, Alaa El Din A ^a   McConnell, Michelle ^a   Carne, Alan ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Angiotensin I converting enzyme inhibitor; antioxidant; bioactive; hydrolysates; sheep cheese whey

Indexed keywords

ANTIOXIDANTS; ELECTROPHORESIS; ENZYMES; FOOD MICROBIOLOGY; HYDROLYSIS; PEPTIDES;

ACE INHIBITORS; ANGIOTENSIN I CONVERTING ENZYME INHIBITOR; ANTI-OXIDANT ACTIVITIES; BIOACTIVE; BIOACTIVE PEPTIDES; GASTROINTESTINAL DIGESTION; HYDROLYSATES; SHEEP CHEESE;

PROTEINS;

EID: 85017181017     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13392     Document Type: Article

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