Codonopsis pilosula and fish collagen yogurt: Proteolytic, potential Angiotensin-I converting enzyme (ACE) inhibitory activity and sensory properties
The effects of Codonopsis pilosula (CP) and/or fish collagen (FC) on post-acidification, proteolysis of milk proteins, angiotensin-I converting enzyme (ACE) inhibitory activity, and sensory evaluation were investigated in yogurt during 0, 7, & 21 days of storage at 4 degrees C. Two groups of yog...
محفوظ في:
المؤلفون الرئيسيون: | Shori, Amal Bakr, Tin, Yeoh Phaik, Baba, Ahmad Salihin |
---|---|
التنسيق: | مقال |
منشور في: |
Elsevier
2022
|
الموضوعات: | |
الوصول للمادة أونلاين: | http://eprints.um.edu.my/41417/ |
الوسوم: |
إضافة وسم
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|
مواد مشابهة
-
Proteolytic profile, angiotensin-I converting enzyme inhibitory activity and sensory evaluation of Codonopsis pilosula and fish collagen cheese
بواسطة: Shori, Amal Bakr, وآخرون
منشور في: (2021) -
Effects of herbal yogurt with fish collagen on bioactive peptides with angiotensin-I converting enzyme inhibitory activity
بواسطة: Shori, Amal Bakr, وآخرون
منشور في: (2021) -
Effect of Allium sativum and fish collagen on the proteolytic and angiotensin-I converting enzyme-inhibitory activities in cheese and yogurt
بواسطة: Shori, A.B., وآخرون
منشور في: (2012) -
The effects of fish collagen on the proteolysis of milk proteins, ACE inhibitory activity and sensory evaluation of plain- and Allium sativum -yogurt
بواسطة: Shori, A.B., وآخرون
منشور في: (2013) -
The effects of Lycium barbarum water extract and fish collagen on milk proteolysis and in vitro angiotensin I-converting enzyme inhibitory activity of yogurt
بواسطة: Shori, Amal Bakr, وآخرون
منشور في: (2021)