Exploring the DPP-IV Inhibitory, Antioxidant and Antibacterial Potential of Ovine “Scotta” Hydrolysates

The aim of this work was to valorize the by-product derived from the ricotta cheese process (scotta). In this study, ovine scotta was concentrated by ultrafiltration and then subjected to enzymatic hydrolyses using proteases of both vegetable (4% E:S, 4 h, 50 °C) and animal origin (4% E:S, 4 h, 40 °...

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Detalles Bibliográficos
Autores principales: Cabizza, Roberto, Fancello, Francesco, Petretto, Giacomo Luigi, Addis, Roberta, Pisanu, Salvatore, Pagnozzi, Daniela, Piga, Antonio, Urgeghe, Pietro Paolo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701287/
https://www.ncbi.nlm.nih.gov/pubmed/34945689
http://dx.doi.org/10.3390/foods10123137

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701287/
https://www.ncbi.nlm.nih.gov/pubmed/34945689
http://dx.doi.org/10.3390/foods10123137

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