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Effect of Flavourzyme® on Angiotensin-Converting Enzyme Inhibitory Peptides Formed in Skim Milk and Whey Protein Concentrate during Fermentation by Lactobacillus helveticus

Ahtesh, Fatah bashir mb and Stojanovska, Lilian and Shah, N and Mishra, Vijay kumar (2016) Effect of Flavourzyme® on Angiotensin-Converting Enzyme Inhibitory Peptides Formed in Skim Milk and Whey Protein Concentrate during Fermentation by Lactobacillus helveticus. Journal of Food Science, 81 (1). 135 - 143. ISSN 0022-1147

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Abstract

This article is found in the issue's section of M:Food Microbiology and Safety - pages M135-M143

Item Type: Article
Uncontrolled Keywords: hypertension; coronary heart disease; ACE-I; dairy; ACE inhibitory activity; inhibition; RSM; bacteria growth
Subjects: FOR Classification > 0908 Food Sciences
FOR Classification > 1102 Cardiorespiratory Medicine and Haematology
Faculty/School/Research Centre/Department > Centre for Chronic Disease Prevention and Management
Faculty/School/Research Centre/Department > College of Health and Biomedicine
Depositing User: Symplectic Elements
Date Deposited: 22 Dec 2016 23:16
Last Modified: 24 May 2017 06:32
URI: http://vuir.vu.edu.au/id/eprint/32360
DOI: 10.1111/1750-3841.13177
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