Effect of Flavourzyme® on Angiotensin-Converting Enzyme Inhibitory Peptides Formed in Skim Milk and Whey Protein Concentrate during Fermentation by Lactobacillus helveticus
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Ahtesh, Fatah, Stojanovska, Lily, 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
Abstract
This article is found in the issue's section of M:Food Microbiology and Safety - pages M135-M143
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| Item type | Article |
| URI | https://vuir.vu.edu.au/id/eprint/32360 |
| DOI | 10.1111/1750-3841.13177 |
| Official URL | http://onlinelibrary.wiley.com/wol1/doi/10.1111/17... |
| Subjects | Historical > FOR Classification > 0908 Food Sciences Historical > FOR Classification > 1102 Cardiorespiratory Medicine and Haematology Historical > Faculty/School/Research Centre/Department > Centre for Chronic Disease Prevention and Management Current > Division/Research > College of Health and Biomedicine |
| Keywords | hypertension; coronary heart disease; ACE-I; dairy; ACE inhibitory activity; inhibition; RSM; bacteria growth |
| Citations in Scopus | 13 - View on Scopus |
| Download/View statistics | View download statistics for this item |
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