{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T17:33:06Z","timestamp":1762191186752,"version":"build-2065373602"},"reference-count":31,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2020,9,16]],"date-time":"2020-09-16T00:00:00Z","timestamp":1600214400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"funder":[{"DOI":"10.13039\/501100005857","name":"Uniwersytet Przyrodniczy w Poznaniu","doi-asserted-by":"publisher","award":["506.751.03.00"],"award-info":[{"award-number":["506.751.03.00"]}],"id":[{"id":"10.13039\/501100005857","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2020,10]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>Food can be a source of valuable peptides with high bioactivity, which regulate the functioning of cardiovascular and nervous systems. The aim of the study was to evaluate the possibility of usage ricotta after hydrolysis to obtain innovative chocolate desserts. It was shown that the hydrolysis of whey proteins in ricotta had insignificant effect on the texture indices of the products, except gumminess, as it declined to 16% in ricotta samples and to 7% in case of chocolate dessert samples. Confirmed was that the hydrolysis of the ricotta affected the activity of prepared desserts with respect to cholinesterases and angiotensin\u2010converting enzyme. Enzymatic hydrolysate of ricotta may be consider as a semifinished product of high functional activity, and its further application in dessert production allows to provide novel prohealth new products.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>Study results indicate new feasibilities of ricotta application as functional ingredient of new products\u2013\u2013chocolate desserts. The results show that ricotta after the stage of enzyme hydrolysis of proteins might have noticeable effect on product functionality. A\u00a0measurable benefit for the consumer is the receipt of a new product with favorable health\u2010promoting properties, and for the entrepreneur new possibilities to expand the range of functional products. Moreover, described technology allows to use dairy byproducts for new products developments, such as chocolate desserts, due to sustainability development strategy.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.15445","type":"journal-article","created":{"date-parts":[[2020,9,16]],"date-time":"2020-09-16T17:09:18Z","timestamp":1600276158000},"page":"3003-3011","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["Chocolate desserts with ricotta hydrolysates:\n                    <i>In vitro<\/i>\n                    study of inhibitory activity against angiotensin\u2010converting enzyme and cholinesterase"],"prefix":"10.1111","volume":"85","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2834-0405","authenticated-orcid":false,"given":"Joanna","family":"Kobus\u2010Cisowska","sequence":"first","affiliation":[{"name":"Department of Gastronomy Sciences and Functional Foods Pozna\u0144 University of Life Sciences  ul. Wojska Polskiego 28 Pozna\u0144 60\u2013637 Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9498-819X","authenticated-orcid":false,"given":"Oskar","family":"Szczepaniak","sequence":"additional","affiliation":[{"name":"Department of Gastronomy Sciences and Functional Foods Pozna\u0144 University of Life Sciences  ul. Wojska Polskiego 28 Pozna\u0144 60\u2013637 Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4665-1576","authenticated-orcid":false,"given":"Daria","family":"Szymanowska","sequence":"additional","affiliation":[{"name":"Department of Biotechnology and Food Microbiology Pozna\u0144 University of Life Sciences  ul. Wojska Polskiego 28 Pozna\u0144 60\u2013637 Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2600-8935","authenticated-orcid":false,"given":"Monika","family":"Przeor","sequence":"additional","affiliation":[{"name":"Department of Gastronomy Sciences and Functional Foods Pozna\u0144 University of Life Sciences  ul. Wojska Polskiego 28 Pozna\u0144 60\u2013637 Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9832-9274","authenticated-orcid":false,"given":"Maciej","family":"Jarz\u0119bski","sequence":"additional","affiliation":[{"name":"Department of Physics and Biophysics Pozna\u0144 University of Life Sciences  ul. Wojska Polskiego 28 Pozna\u0144 60\u2013637 Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8510-8568","authenticated-orcid":false,"given":"Marta","family":"Ligaj","sequence":"additional","affiliation":[{"name":"Department of Non\u2010Food Products Quality and Packaging Development Pozna\u0144 University of Economics and Business  al. Niepodleg\u0142o\u015bci 10 Pozna\u0144 61\u2013875 Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0744-9033","authenticated-orcid":false,"given":"Anna","family":"Gramza\u2010Micha\u0142owska","sequence":"additional","affiliation":[{"name":"Department of Gastronomy Sciences and Functional Foods Pozna\u0144 University of Life Sciences  ul. Wojska Polskiego 28 Pozna\u0144 60\u2013637 Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2285-0669","authenticated-orcid":false,"given":"Dominik","family":"Szwajgier","sequence":"additional","affiliation":[{"name":"Department of Biotechnology, Microbiology and Human Nutrition University of Life Sciences  ul. Skromna 8 Lublin 20\u2013704 Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6560-7274","authenticated-orcid":false,"given":"Joanna","family":"Foksowicz\u2010Flaczyk","sequence":"additional","affiliation":[{"name":"Institute of Natural Fibres and Medicinal Plants  Pozna\u0144, ul. Wojska Polskiego 71b Pozna\u0144 60\u2013630 Poland"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2020,9,16]]},"reference":[{"key":"e_1_2_8_2_1","unstructured":"Aleksandrowicz L. Heese M. 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