Processing and sensory characteristics of a fermented low-fat skim milk drink containing bioactive antihypertensive peptides, a functional milk product

Author:

Ahtesh Fatah B1,Stojanovska Lily1,Apostolopoulos Vasso1ORCID

Affiliation:

1. Center for Chronic Disease; College of Health and Biomedicine; Victoria University; Werribee Campus, PO Box 14428 Melbourne Vic 8001 Australia

Funder

Victoria University

Centre for Chronic Disease and the College of Health and Biomedicine

College of Health and Biomedicine

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Reference30 articles.

1. Effect of Flavourzyme® on angiotensin-converting enzyme inhibitory peptides formed in skim milk and whey protein concentrate during fermentation by Lactobacillus helveticus;Ahtesh;Journal of Food Science,2016

2. Effects of fermented skim milk drink by Kluyveromyces marxianus LAF4 co-cultured with lactic acid bacteria to release angiotensin-converting enzyme inhibitory activities;Ahtesh;International Journal of Dairy Technology,2017

3. Colour, bioactive compounds and antioxidant capacity of mixed beverages based on fruit juices with milk or soya;Andrés;Journal of Food and Nutrition Research,2014

4. Comparison of sensory and consumer results with electronic nose and tongue sensors for apple juices;Bleibaum;Food Quality and Preference,2002

5. Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9;Chen;Journal of Dairy Science,2014

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