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CyTA - Journal of Food Volume 15, 2017 - Issue 1
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Articles

Antioxidant and angiotensin-converting enzyme inhibitory activity in fresh goat cheese prepared without starter culture: a preliminary study

Actividad antioxidante e inhibitoria de la enzima convertidora de angiotensina en queso fresco de cabra preparado sin cultivos iniciadores: estudio preliminar

Leticia Hernández-GalánEscuela Nacional de Ingeniería y Ciencias, Tecnológico de Monterrey, Epigmenio González 500, Fracc. San Pablo, Santiago de Queretaro, Qro, Mexico;AgroParisTech, Centre de Biotechnologies Agroindustrielles, AgroParisTech INRA, UMR 782 Génie & Microbiologie des Procédés Alimentaires, Thiverval Grignon, France;INRA, Centre de Biotechnologies Agroindustrielles, AgroParisTech INRA, UMR 782 Génie & Microbiologie des Procédés Alimentaires, Thiverval Grignon, France
,
Anaberta Cardador-MartínezEscuela Nacional de Ingeniería y Ciencias, Tecnológico de Monterrey, Epigmenio González 500, Fracc. San Pablo, Santiago de Queretaro, Qro, Mexico
,
Micloth López-del-CastilloInstituto de Ciencias Básicas, Universidad Veracruzana, Xalapa, VZ, México
,
Daniel PicqueINRA, Centre de Biotechnologies Agroindustrielles, AgroParisTech INRA, UMR 782 Génie & Microbiologie des Procédés Alimentaires, Thiverval Grignon, France
,
Henry Eric SpinnlerAgroParisTech, Centre de Biotechnologies Agroindustrielles, AgroParisTech INRA, UMR 782 Génie & Microbiologie des Procédés Alimentaires, Thiverval Grignon, France
&
Sandra T. Martín del CampoEscuela Nacional de Ingeniería y Ciencias, Tecnológico de Monterrey, Epigmenio González 500, Fracc. San Pablo, Santiago de Queretaro, Qro, MexicoCorrespondence[email protected]
Pages 49-57 | Received 08 Mar 2016, Accepted 12 Jun 2016, Published online: 17 Aug 2016

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