| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10538625 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Bioactive properties of “Coalho” cheese were reported for the first time. ⺠An average of 65 peptides (800-3500 Da) resulted from proteolysis in the production. ⺠Peptides from cheeses showed zinc-binding, antimicrobial and antioxidant activities. ⺠Antimicrobial activity was against Enterococcus faecalis, Bacillus subtilis, Escherichia coli and P. aeruginosa.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
R.A. Silva, M.S.F. Lima, J.B.M. Viana, V.S. Bezerra, M.C.B. Pimentel, A.L.F. Porto, M.T.H. Cavalcanti, J.L. Lima Filho,