Changes in Yogurt Fermentation Characteristics, And Antioxidant Potential And In Vitro Inhibition Of Angiotensin-1 Converting Enzyme Upon The Inclusion Of Peppermint, Dill And Basil

Changes in Yogurt Fermentation Characteristics, And Antioxidant Potential And In Vitro Inhibition Of Angiotensin-1 Converting Enzyme Upon The Inclusion Of Peppermint, Dill And Basil

The present study investigated the effects of peppermint (Mentha piperita), dill (Anethum graveolens) and basil (Ocimum basilicum) on yogurt formation, proteolysis and inhibition of angiotensin-1 converting enzyme (ACE). Herbal-yogurts had faster rates of pH reduction than plain-yogurt. All herbal-y...

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Bibliographic Details
Main Authors: Amirdivani, S., Baba, Ahmad Salihin
Format: Article
Published: Elsevier 2011
Subjects:
QH301 Biology
Online Access:http://eprints.um.edu.my/6650/
http://www.sciencedirect.com/science/article/pii/S0023643811000338 http://ac.els-cdn.com/S0023643811000338/1-s2.0-S0023643811000338-main.pdf?_tid=bfcce238-7efa-11e2-ad3b-00000aacb35f&acdnat=1361762800_18bd897645077e9893784cda02dc5aeb
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Institution: Universiti Malaya

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http://eprints.um.edu.my/6650/
http://www.sciencedirect.com/science/article/pii/S0023643811000338 http://ac.els-cdn.com/S0023643811000338/1-s2.0-S0023643811000338-main.pdf?_tid=bfcce238-7efa-11e2-ad3b-00000aacb35f&acdnat=1361762800_18bd897645077e9893784cda02dc5aeb

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