Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese

Impact of a Shorter Brine Soaking Time on Nutrient Bioaccessibility and Peptide Formation in 30-Months-Ripened Parmigiano Reggiano Cheese

Reducing the salt content in food is an important nutritional strategy for decreasing the risk of diet-related diseases. This strategy is particularly effective when applied to highly appreciated food having good nutritional characteristics, if it does not impact either upon sensory or nutritional p...

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Bibliographic Details
Main Authors: Mattia Di Nunzio, Cecilia Loffi, Elena Chiarello, Luca Dellafiora, Gianfranco Picone, Giorgia Antonelli, Clarissa Di Gregorio, Francesco Capozzi, Tullia Tedeschi, Gianni Galaverna, Alessandra Bordoni
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Molecules
Subjects:
Parmigiano Reggiano cheese
in vitro digestion
bioaccessibility
bioactive peptides
Online Access:https://www.mdpi.com/1420-3049/27/3/664

Internet

https://www.mdpi.com/1420-3049/27/3/664

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