Bioactive peptides as natural antioxidants in food products–A review
Background Diseases related to oxidative stress and food quality decay are of major
concern worldwide as they can lead to economic losses in both public health and food …
concern worldwide as they can lead to economic losses in both public health and food …
Cheeses as food matrixes for probiotics: In vitro and in vivo tests
FRL Rolim, OCF Neto, MEG Oliveira… - Trends in Food Science …, 2020 - Elsevier
Background Probiotics are microorganisms that promote beneficial health effects. To do this,
they must survive passage through the gastrointestinal tract, adhere and colonize in the …
they must survive passage through the gastrointestinal tract, adhere and colonize in the …
Utilization of edible coating based on quince seed mucilage loaded with thyme essential oil: Shelf life, quality, and ACE-inhibitory activity efficiency in Kaşar cheese
Edible coatings offer many advantages in cheese coating for prolonging the shelf life and
improving quality properties. Mould spoilage that occurs during ripening is one of the most …
improving quality properties. Mould spoilage that occurs during ripening is one of the most …
[HTML][HTML] Novel milk–juice beverage with fermented sheep milk and strawberry (Fragaria× ananassa): Nutritional and functional characterization
This study was aimed at developing a new functional fermented beverage manufactured
with semi-skimmed sheep milk and strawberry pulp (Fragaria× ananassa Duch.) and …
with semi-skimmed sheep milk and strawberry pulp (Fragaria× ananassa Duch.) and …
Role of using adjunct cultures in release of bioactive peptides in white-brined goat-milk cheese
A mixed commercial starter culture containing Lactococcus lactis subps lactis and
Lactococcus lactis subsp cremoris (Cheese A, control) was combined with three adjunct …
Lactococcus lactis subsp cremoris (Cheese A, control) was combined with three adjunct …
Bioactive peptides in ripened cheeses: Release during technological processes and resistance to the gastrointestinal tract
DP Baptista, ML Gigante - Journal of the Science of Food and …, 2021 - Wiley Online Library
Milk proteins are recognized as the main source of biologically active peptides. Casein's
primary structure contains several bioactive amino acid sequences on its latent inactive …
primary structure contains several bioactive amino acid sequences on its latent inactive …
[HTML][HTML] Consumer-perception, nutritional, and functional studies of a yogurt with restructured elderberry juice
D Cais-Sokolińska, D Walkowiak-Tomczak - Journal of Dairy Science, 2021 - Elsevier
We investigated the effects of supplementation of yogurt with elderberry juice (Sambucus
nigra L.), in both natural and restructured forms, on certain technological, physicochemical …
nigra L.), in both natural and restructured forms, on certain technological, physicochemical …
Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time
Cheese is a suitable matrix to deliver probiotic strains but it contains a high amount of
sodium. The effect of partial substitution of NaCl by KCl and the addition of flavor enhancers …
sodium. The effect of partial substitution of NaCl by KCl and the addition of flavor enhancers …
Proteolysis and therapeutic potential of bioactive peptides derived from Cheddar cheese
Cheddar cheese‐derived bioactive peptides are considered a potential component of
functional foods. A positive impact of bioactive peptides on diet‐related chronic, non …
functional foods. A positive impact of bioactive peptides on diet‐related chronic, non …
In vitro angiotensin converting enzyme (ACE)-inhibitory and antioxidant activity of probiotic yogurt incorporated with orange fibre during storage
T Erkaya-Kotan - Journal of food science and technology, 2020 - Springer
In the present work, the effects of orange fibre (OF) supplementation at four different
concentrations (0.5%, 1%, 1.5% and 2%) on some quality properties of probiotic set yogurt …
concentrations (0.5%, 1%, 1.5% and 2%) on some quality properties of probiotic set yogurt …