Antioxidant and angiotensin I-converting enzyme (ACE)-inhibitory potential of spicy Cheddar cheese prepared from cow's milk after in vitro digestion

This study evaluated the antioxidant and angiotensin-I converting enzyme (ACE) inhibitory activities of processed Cheddar cheese fortified with cloves, cumin, or black pepper during 0–9 months of storage. Freeze-dried ethanol-soluble extracts (ESE) and water-soluble extracts (WSE) collected during r...

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發表在:	Food and Agricultural Immunology
Main Authors:	Amal Shaukat, Muhammad Nadeem, Tahir Mahmood Qureshi, Amar Shankar, Aftab Ahmed, Muhammad Bilal Shahid, Sadaf Javaria, Harshit Gupta, Catherine Tamale Ndagire
格式:	Article
語言:	英语
出版:	Taylor & Francis Group 2026-12-01
主題:	Spicy cheese digestion via human enzymes ACE-inhibition antioxidant activities
在線閱讀:	https://www.tandfonline.com/doi/10.1080/09540105.2026.2649412