Antioxidant activity of the peptide fraction from Parmigiano-Reggiano cheeses at different ageing times

• Autorzy: Bottesini C. , Paolella S. , Lambertini F. , Galaverna G. , Dossena A. , Marchelli R. , Sforza S.
• Języki publikacji: EN

Słowa kluczowe

EN

antioxidant activity; peptide fraction; Parmigiano-Reggiano cheese; cheese; ageing time; bioactive peptide; proteolysis

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2011
• Tom: 61
• Numer: Suppl.1
• Opis fizyczny: p.13

Twórcy

autor

Bottesini C.

• Department of Organic and Industrial Chemistry, University of Parma, Parma, Italy

autor

Paolella S.

autor

Lambertini F.

autor

Galaverna G.

autor

Dossena A.

autor

Marchelli R.

autor

Sforza S.

Bibliografia

• [1] Malacarne M. et al., Composition, coagulation properties and Parmigiano-Reggiano cheese yield of Italian Brown and Italian Fresian herd milks. J. Dairy Res., 2006, 73:(II),171–177.
• [2] Sousa M.J. et al., Advances in the study of proteolysis during cheese ripening. Int. Dairy J., 2001, 11, 327–345.
• [3] Pritchard S.R. et al., Identification of bioactive peptides in commercial Cheddar cheese. Food Res. Int., 2010, 43, 1545–1548.
• [4] Korhonen H. et al., Milk-derived bioactive peptides: From science to applications. J. Func. Food, 2009, 1,177–187.