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 https://doi.org/10.1111/1750-3841.13177
Official URL http://onlinelibrary.wiley.com/wol1/doi/10.1111/17...
Subjects Current > FOR Classification > 0908 Food Sciences
Current > 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 9 - View on Scopus
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