Influence of Probiotic Lactobacillus acidophilus and L. helveticus on Proteolysis, Organic Acid Profiles, and ACE-Inhibitory Activity of cheddar Cheeses Ripened at 4,8, and 12 °C
- Author
- ONG, L1 ; SHAH, N. P1
[1] School of Molecular Sciences, Victoria Univ., Werribee Campus, P.O. Box 14428, Melbourne. Victoria 8001, Australia - Source
Journal of food science. 2008, Vol 73, Num 3 ; M111-M120 ; ref : 3/4 p
- CODEN
- JFDSAZ
- ISSN
- 0022-1147
- Scientific domain
- Food science technology
- Publisher
- Institute of Food Technologists, Chicago, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- ACE-inhibitory peptides cheddar cheese organic acid probiotic proteolysis
- Keyword (fr)
- Acide organique Cheddar Fromage Lactobacillus acidophilus Peptide Probiotique Profil Protéolyse Bactérie Lactobacillaceae Produit laitier
- Keyword (en)
- Organic acids Cheddar Cheese Lactobacillus acidophilus Peptides Probiotic Profile Proteolysis Bacteria Lactobacillaceae Dairy product
- Keyword (es)
- Acido orgánico Cheddar Queso Lactobacillus acidophilus Péptido Probioticó Perfil Proteolisis Bacteria Lactobacillaceae Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20250561
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1750-3841.2008.00689.x 
https://dx.doi.org/10.1111/j.1750-3841.2008.00689.x
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