White cheeses as a potential source of bioactive peptides
Апстракт
In addition to the nutritional value, cheese and other fermented milk-based products are a good source of biologically active proteins and peptides. Bioactive peptides in cheese are mainly formed during cheese production, especially during ripening, which is one of the most important stages in cheese production. Since the ripening process differ significantly depending on the cheese type, it can be assumed that their bioactivity is also substantially different. White brined cheeses are specific for the region of South-Eastern Europe. They are characterized by relatively intensive proteolysis and as such may be of interest as products with favorable functional characteristics. Yet, their functionality is still insufficiently characterized. This paper presents an overview of the current knowledge on white brined cheese's bioactive peptides.
Кључне речи:
bioactive peptides / white cheese in brine / proteolysisИзвор:
Mljekarstvo, 2017, 67, 1, 3-16Издавач:
- Croatian Dairy Union, Zagreb
DOI: 10.15567/mljekarstvo.2017.0101
ISSN: 0026-704X
WoS: 000394059000001
Scopus: 2-s2.0-85011598990
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Barać, Miroljub AU - Pešić, Mirjana AU - Vučić, Tanja AU - Vasić, Milena AU - Smiljanić, Milenko PY - 2017 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/4364 AB - In addition to the nutritional value, cheese and other fermented milk-based products are a good source of biologically active proteins and peptides. Bioactive peptides in cheese are mainly formed during cheese production, especially during ripening, which is one of the most important stages in cheese production. Since the ripening process differ significantly depending on the cheese type, it can be assumed that their bioactivity is also substantially different. White brined cheeses are specific for the region of South-Eastern Europe. They are characterized by relatively intensive proteolysis and as such may be of interest as products with favorable functional characteristics. Yet, their functionality is still insufficiently characterized. This paper presents an overview of the current knowledge on white brined cheese's bioactive peptides. PB - Croatian Dairy Union, Zagreb T2 - Mljekarstvo T1 - White cheeses as a potential source of bioactive peptides EP - 16 IS - 1 SP - 3 VL - 67 DO - 10.15567/mljekarstvo.2017.0101 ER -
@article{ author = "Barać, Miroljub and Pešić, Mirjana and Vučić, Tanja and Vasić, Milena and Smiljanić, Milenko", year = "2017", abstract = "In addition to the nutritional value, cheese and other fermented milk-based products are a good source of biologically active proteins and peptides. Bioactive peptides in cheese are mainly formed during cheese production, especially during ripening, which is one of the most important stages in cheese production. Since the ripening process differ significantly depending on the cheese type, it can be assumed that their bioactivity is also substantially different. White brined cheeses are specific for the region of South-Eastern Europe. They are characterized by relatively intensive proteolysis and as such may be of interest as products with favorable functional characteristics. Yet, their functionality is still insufficiently characterized. This paper presents an overview of the current knowledge on white brined cheese's bioactive peptides.", publisher = "Croatian Dairy Union, Zagreb", journal = "Mljekarstvo", title = "White cheeses as a potential source of bioactive peptides", pages = "16-3", number = "1", volume = "67", doi = "10.15567/mljekarstvo.2017.0101" }
Barać, M., Pešić, M., Vučić, T., Vasić, M.,& Smiljanić, M.. (2017). White cheeses as a potential source of bioactive peptides. in Mljekarstvo Croatian Dairy Union, Zagreb., 67(1), 3-16. https://doi.org/10.15567/mljekarstvo.2017.0101
Barać M, Pešić M, Vučić T, Vasić M, Smiljanić M. White cheeses as a potential source of bioactive peptides. in Mljekarstvo. 2017;67(1):3-16. doi:10.15567/mljekarstvo.2017.0101 .
Barać, Miroljub, Pešić, Mirjana, Vučić, Tanja, Vasić, Milena, Smiljanić, Milenko, "White cheeses as a potential source of bioactive peptides" in Mljekarstvo, 67, no. 1 (2017):3-16, https://doi.org/10.15567/mljekarstvo.2017.0101 . .