Effect of In Vitro Digestion on the Antioxidant and Angiotensin-Converting Enzyme Inhibitory Potential of Buffalo Milk Processed Cheddar Cheese

The purpose of this study was to develop an in-vitro digestion protocol to evaluate the antioxidant potential of the peptides found in processed cheddar cheese using digestion enzymes. We first studied antioxidant and angiotensin-converting enzyme (ACE) inhibition and antioxidant activities of proce...

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Detalles Bibliográficos
Autores principales: Shaukat, Amal, Nadeem, Muhammad, Qureshi, Tahir Mahmood, Kanwal, Rabia, Sultan, Muhammad, Kashongwe, Olivier Basole, Shamshiri, Redmond R., Murtaza, Mian Anjum
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307587/
https://www.ncbi.nlm.nih.gov/pubmed/34359531
http://dx.doi.org/10.3390/foods10071661

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8307587/
https://www.ncbi.nlm.nih.gov/pubmed/34359531
http://dx.doi.org/10.3390/foods10071661

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