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

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

Parmigiano−Reggiano (PR) is a worldwide known Italian, long ripened, hard cheese. Its inclusion in the list of cheeses bearing the protected designation of origin (PDO, EU regulation 510/2006) poses restrictions to its geographic area of production and its technological characteristics. To...

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Bibliographic Details
Main Authors: Sofie Buhler, Ylenia Riciputi, Giuseppe Perretti, Maria Fiorenza Caboni, Arnaldo Dossena, Stefano Sforza, Tullia Tedeschi
Format: Article
Language:English
Published: MDPI AG 2020-03-01
Series:Foods
Subjects:
defatted cheese
peptides
amino acids
bioactivity
digestibility
Online Access:https://www.mdpi.com/2304-8158/9/3/310

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https://www.mdpi.com/2304-8158/9/3/310

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