Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening
Masooma Munir, Muhammad Nadeem, Tahir Mahmood Qureshi, Charitha J. Gamlath, Gregory J.O. Martin, Yacine Hémar, Muthupandian Ashokkumar
Topics & Concepts
RipeningSonicationAntioxidantFood scienceChemistryPascalizationMicrowaveHigh pressureProteolysisEnzymeBiochemistryChromatographyEngineeringEngineering physicsPhysicsQuantum mechanicsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityMicrobial Inactivation Methods