Share

Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage.

Author(s) : RAMCHANDRAN L., SHAH N. P.

Type of article: Article

Summary

The aim of this study was to examine the influence of using exopolysaccharide producing strain of Streptococcus thermophilus on the viability of yogurt starters, their proteolytic and angiotensin-I converting enzyme-inhibitory activities, and on the textural and rheological properties of the low-fat yogurt during storage at 4°C for 28 days.

Details

  • Original title: Effect of exopolysaccharides on the proteolytic and angiotensin-I converting enzyme-inhibitory activities and textural and rheological properties of low-fat yogurt during refrigerated storage.
  • Record ID : 2010-0863
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 92 - n. 3
  • Publication date: 2009
  • DOI: http://dx.doi.org/10.3168/jds.2008-1796

Links


See other articles in this issue (1)
See the source

Indexing