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.
amino acids
bioactivity
defatted cheese
digestibility
peptides
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
09 Mar 2020
09 Mar 2020
Historique:
received:
09
01
2020
revised:
05
03
2020
accepted:
06
03
2020
entrez:
19
3
2020
pubmed:
19
3
2020
medline:
19
3
2020
Statut:
epublish
Résumé
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 innovate the Parmigiano-Reggiano (PR) cheese manufacturing chain from the health and nutritional point of view, the output of defatted PR is addressed. Two defatting procedures (Soxhlet, and supercritical CO
Identifiants
pubmed: 32182801
pii: foods9030310
doi: 10.3390/foods9030310
pmc: PMC7143180
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Regione Emilia-Romagna
ID : Parent-POR-FESR2014-2020
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