Variation of bioactive potentials during the production of enzyme-modified cheese

Milk proteins are a known source of bioactive peptides released through proteolysis. Enzyme-modified cheese (EMC), produced with high proteolysis levels, has the potential to provide such peptides. This study aimed to explore the bioactive potentials (antioxidant, antihypertensive, antidiabetic, ant...

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Veröffentlicht in:	International dairy journal 2023-12, Vol.147, p.105788, Article 105788
Hauptverfasser:	Altınyüzük Akıllı, Aysun, Erkin, Özgür Cem, Aydemir, Levent Yurdaer, Erbay, Zafer
Format:	Artikel
Sprache:	eng
Schlagworte:	alpha-amylase antioxidants cheeses digestion milk peptides proteolysis Staphylococcus aureus
Online-Zugang:	Volltext
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