Changes in Yogurt Fermentation Characteristics, And Antioxidant Potential And In Vitro Inhibition Of Angiotensin-1 Converting Enzyme Upon The Inclusion Of Peppermint, Dill And Basil
The present study investigated the effects of peppermint (Mentha piperita), dill (Anethum graveolens) and basil (Ocimum basilicum) on yogurt formation, proteolysis and inhibition of angiotensin-1 converting enzyme (ACE). Herbal-yogurts had faster rates of pH reduction than plain-yogurt. All herbal-y...
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2011
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0023643811000338 http://ac.els-cdn.com/S0023643811000338/1-s2.0-S0023643811000338-main.pdf?_tid=bfcce238-7efa-11e2-ad3b-00000aacb35f&acdnat=1361762800_18bd897645077e9893784cda02dc5aeb http://www.sciencedirect.com/science/article/pii/S0023643811000338 http://ac.els-cdn.com/S0023643811000338/1-s2.0-S0023643811000338-main.pdf?_tid=bfcce238-7efa-11e2-ad3b-00000aacb35f&acdnat=1361762800_18bd897645077e9893784cda02dc5aeb |
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http://www.sciencedirect.com/science/article/pii/S0023643811000338 http://ac.els-cdn.com/S0023643811000338/1-s2.0-S0023643811000338-main.pdf?_tid=bfcce238-7efa-11e2-ad3b-00000aacb35f&acdnat=1361762800_18bd897645077e9893784cda02dc5aebhttp://www.sciencedirect.com/science/article/pii/S0023643811000338 http://ac.els-cdn.com/S0023643811000338/1-s2.0-S0023643811000338-main.pdf?_tid=bfcce238-7efa-11e2-ad3b-00000aacb35f&acdnat=1361762800_18bd897645077e9893784cda02dc5aeb