Broken Rice as a Potential Functional Ingredient with Inhibitory Activity of Renin and Angiotensin-Converting Enzyme(ACE)

Author:

Pinciroli María,Aphalo Paula,Nardo Agustina E.,Añón María C.,Quiroga Alejandra V.ORCID

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Reference35 articles.

1. States U (2017) Statistics of grain and feed. Agric Stat:1–49. https://www.nass.usda.gov/Publications/Ag_Statistics/2017/Chapter01.pdf

2. Moreno P (2016) Cadena del arroz. Minist Agroind Argentina 15. http://www.alimentosargentinos.gob.ar/HomeAlimentos/Cadenas%20de%20Valor%20de%20Alimentos%20y%20Bebidas/informes/Ficha_anual_arroz_sept_2017.pdf

3. Food and Agriculture Organization (2018) FAO rice market monitor. http://www.fao.org/3/I9243EN/i9243en.pdf

4. Pinciroli M, Vidal AA, Añón MC, Martínez EN (2009) Comparison between protein functional properties of two rice cultivars. LWT - Food Sci Technol 42:1605–1610. https://doi.org/10.1016/j.lwt.2009.06.003

5. Paraman I, Hettiarachchy NS, Schaefer C, Beck MI (2006) Physicochemical properties of rice endosperm proteins extracted by chemical and enzymatic methods. Cereal Chem 83:663–667. https://doi.org/10.1094/CC-83-0663

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