Bioactive peptides (BPs) are specific protein fragments that exert various beneficial effects
on human bodies and ultimately influence health, depending on their structural properties …

The antioxidant potential (AP) is an important nutritional property of foods, as increased
oxidative stress is involved in most diet-related chronic diseases. In dairy products, the …

Supplementation of dairy products with non-dairy ingredients with the aim of increasing the
concentration of particular nutrients is a common industrial practice. In the present study, a …

In this study, we analyzed antioxidant capacity of 224 cheese samples prepared using 16
varied mixtures of milk from cows, ewes, and goats, in 2 manufacturing seasons (winter and …

This study aimed to evaluate the potential of Weissella cibaria D30 as an adjunct culture in
cottage cheese, including an assessment of antioxidant, antilisterial, and compositional …

This study is the first to present an integrated approach involving in silico and in vitro
protocols that was pursued to analyse an antioxidative potency of Gouda cheese with …

Kashkaval of Pindos cheese was successfully produced using 100% sheep milk (KS) or with
the addition of 10% goat milk (KG). Urda cheese was manufactured using 100% sheep (US) …

Mountain dairy products are recognised as high-quality food but there are still few studies
concerning the effects of seasonality and herd management on the profile of bioactive …

Requeson cheese is obtained from whey proteins. The production of this cheese is the most
economical way to recover and concentrate whey proteins, which is why it is frequently …

The phenotypic variation of milk total antioxidant activity (TAA) and the ability of mid-infrared
spectroscopy to predict this novel trait was investigated. Total antioxidant activity was …