Release of Proteolysis Products with ACE-Inhibitory and Antioxidant Activities in Probiotic Yogurt Containing Different Levels of Fat and Prebiotics

International Journal of Peptide Research and Therapeutics

Volumn 25, Issue 1, 2019, Pages 367-377

  Habibi Najafi, Mohammad B ^a   Fatemizadeh, Saeideh Sadat ^a   Tavakoli, Maryam ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

ACE inhibitory; Antioxidant activity; Probiotic yogurt; Proteolysis

Indexed keywords

DIPEPTIDYL CARBOXYPEPTIDASE; PREBIOTIC AGENT; PROBIOTIC AGENT; YOGHURT;

ACIDIFICATION; ANTIBACTERIAL ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BACTERIAL GROWTH; BACTERIAL SURVIVAL; CONTROLLED STUDY; ENZYME ACTIVITY; FAT CONTENT; FOOD PROCESSING; HYDROPHILICITY; LACTOBACILLUS CASEI; MILK; NONHUMAN; PH; PHYSICAL CHEMISTRY; PROTEIN DEGRADATION; PROTEIN DENATURATION; PROTEIN HYDROLYSIS; STORAGE; TIME; WHEAT;

EID: 85041909960     PISSN: 15733149     EISSN: 15733904     Source Type: Journal    
DOI: 10.1007/s10989-018-9679-8     Document Type: Article

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