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

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Amirdivani, Shabboo;
  • Related identifiers: doi: 10.1016/j.lwt.2011.01.019
  • Subject: yogurt, peppermint, dill, basil, angiotensin-1 converting enzyme
    mesheuropmc: food and beverages

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 t... View more
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