Characterization of Defatted Products Obtained from the Parmigiano–Reggiano Manufacturing Chain: Determination of Peptides and Amino Acids Content and Study of the Digestibility and Bioactive Properties

Parmigiano–Reggiano (PR) is a worldwide known Italian, long ripened, hard cheese. Its inclusion in the list of cheeses bearing the protected designation of origin (PDO, EU regulation 510/2006) poses restrictions to its geographic area of production and its technological characteristics. To innovate...

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Detalles Bibliográficos
Autores principales: Buhler, Sofie, Riciputi, Ylenia, Perretti, Giuseppe, Caboni, Maria Fiorenza, Dossena, Arnaldo, Sforza, Stefano, Tedeschi, Tullia
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143180/
https://www.ncbi.nlm.nih.gov/pubmed/32182801
http://dx.doi.org/10.3390/foods9030310

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143180/
https://www.ncbi.nlm.nih.gov/pubmed/32182801
http://dx.doi.org/10.3390/foods9030310

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