Characterization of Defatted Products Obtained from the Parmigiano-Reggiano Manufacturing Chain: Determination of Peptides and Amino Acids Content and Study of the Digestibility and Bioactive Properties.

Buhler, Sofie; Riciputi, Ylenia; Perretti, Giuseppe; Caboni, Maria Fiorenza; Dossena, Arnaldo; Sforza, Stefano; Tedeschi, Tullia

Buhler, Sofie; Riciputi, Ylenia; Perretti, Giuseppe; Caboni, Maria Fiorenza; Dossena, Arnaldo; Sforza, Stefano; Tedeschi, Tullia.

Afiliação

Buhler S; Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, I-43124 Parma, Italy.
Riciputi Y; Department of Agro-Food Sciences and Technologies, Alma Mater Studiorum-University of Bologna, Piazza Goidanich 60, I-47521 Cesena (FC), Italy.
Perretti G; Department of Agricultural, Food and Environmental Sciences, University of Perugia, Via S. Costanzo, n.c.n., 06126 Perugia, Italy.
Caboni MF; Department of Agro-Food Sciences and Technologies, Alma Mater Studiorum-University of Bologna, Piazza Goidanich 60, I-47521 Cesena (FC), Italy.
Dossena A; Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, I-43124 Parma, Italy.
Sforza S; Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, I-43124 Parma, Italy.
Tedeschi T; Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, I-43124 Parma, Italy.

Foods ; 9(3)2020 Mar 09.

Article em En | MEDLINE | ID: mdl-32182801

Palavras-chave

amino acids; bioactivity; defatted cheese; digestibility; peptides

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Tipo de estudo: Prognostic_studies Idioma: En Revista: Foods Ano de publicação: 2020 Tipo de documento: Article País de afiliação: Itália

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