KARAKTERISTIK FISIK, KIMIA, MIKROBIOLOGI WHEY KEFIR DAN AKTIVITASNYA TERHADAP PENGHAMBATAN ANGIOTENSIN CONVERTING ENZYME (ACE) [Physical, Chemical and Microbiological Characteristics of Whey Kefir and Its Angiotensin Converting Enzyme (ACE) Inhibitory Activity]

KARAKTERISTIK FISIK, KIMIA, MIKROBIOLOGI WHEY KEFIR DAN AKTIVITASNYA TERHADAP PENGHAMBATAN ANGIOTENSIN CONVERTING ENZYME (ACE) [Physical, Chemical and Microbiological Characteristics of Whey Kefir and Its Angiotensin Converting Enzyme (ACE) Inhibitory Activity]

This study was conducted to evaluate the characteristics of whey-based kefir products and their activity to inhibit the angiotensin converting enzyme (ACE). Kefir was produced by using many types of whey, namely SK: skim milk based kefir (control); WK: gouda cheese whey based kefir; and WKB: commerc...

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Bibliographic Details
Main Authors: Andi Febrisiantosa*, Bagus Priyo Purwanto, Irma Isnafia Arief, Yantyati Widyastuti
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2013-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
angiotensin converting enzyme
bioactive peptide
whey kefir
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/7683

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/7683

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