49 research outputs found
Production of antihypertensive (angiotensin I-converting enzyme inhibitory) peptides derived from fermented milk supplemented with WPC70 and Calcium caseinate by Lactobacillus cultures
No full textConsidering the potential of Lactobacillus rhamnosus for producing Angiotensin I-Converting Enzyme (ACE) inhibitory peptides in fermented camel milk (Indian breed)
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Fermented camel milk: A Review on its bio-functional properties
No full textCamel milk is a healthy food used in many countries across the world for different health problems since long years. Fermented camel milk is proved to have some health benefits, proved or not, such as hypocholesterolaemic effect, antimicrobial activity, antioxidant activity, angiotensin I-converting enzyme (ACE) inhibitory activity, activity against diarrhea, anticancer activity. Camel milk originated lactic cultures also tested for probiotic potential and showed exciting results through in vitro experiments. Nowadays, researchers analyzing these properties with an aim to identify the unknown health benefits and emphasizing on the in vitro, in vivo and in silico experiments to bring out novelty in the market for the public.</jats:p
Importance of WPC 70 and Calcium Caseinate on Sensory and Textural Properties of Milk Fermented with L. rhamnosus
No full textComparative Growth Behaviour and Biofunctionality of Lactic Acid Bacteria During Fermentation of Soy Milk and Bovine Milk
No full textIn Silico and In vitro Analysis of Novel Angiotensin I-Converting Enzyme (ACE) inhibitory Bioactive Peptides Derived from Fermented Camel Milk (Camelus dromedarius)
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