Peptide profile and angiotensin-converting enzyme inhibitory activity of Prato cheese with salt reduction and Lactobacillus helveticus as an adjunct culture.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109190
Abstract: Among strategies to improve the health-related aspects of dairy products, great prominence has been given to salt reduction and the use of adjunct cultures that can favor the release of bioactive peptides during cheese ripening.… read more here.
Keywords: reduction; adjunct culture; prato cheese; salt reduction ... See more keywords
Autochthonous adjunct culture of Limosilactobacillus mucosae CNPC007 improved the techno-functional, physicochemical, and sensory properties of goat milk Greek-style yogurt.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of dairy science"
DOI: 10.3168/jds.2021-21110
Abstract: We evaluated the performance of Limosilactobacillus mucosae CNPC007 as an autochthonous adjunct culture in the production of goat milk Greek-style yogurt. The techno-functional, physicochemical, and sensory characteristics of the control yogurt (containing only starter culture,… read more here.
Keywords: culture; limosilactobacillus mucosae; mucosae cnpc007; mucosae ... See more keywords