In vitro release of angiotensin-converting enzyme inhibitors, peroxyl-radical scavengers and antibacterial compounds by enzymatic hydrolysis of glycated gluten-Reference-Cited by-同舟云学术

In vitro release of angiotensin-converting enzyme inhibitors, peroxyl-radical scavengers and antibacterial compounds by enzymatic hydrolysis of glycated gluten

Published:2007-05 Issue:3 Volume:45 Page:327-334
ISSN:0733-5210
Container-title:Journal of Cereal Science
language:en
Short-container-title:Journal of Cereal Science

Author:

del Castillo María D.,Ferrigno Antonella,Acampa Iolanda,Borrelli Rosa C.,Olano Agustín,Martínez-Rodríguez Adolfo,Fogliano Vincenzo

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference41 articles.

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2. Role of the Maillard reaction products in affecting the overall antioxidant properties of food processed foods;Anese,2000

3. Effect of chitosan conjugation on the functional properties and bactericidal activity of gluten peptides;Babiker;Food Chemistry,2002

4. Characterization of coloured compounds obtained by enzymatic extraction of bakery products;Borrelli;Food and Chemical Toxicology,2003

5. Scavenging of free radicals, antimicrobial, and cytotoxic activities of the Maillard reaction products of beta-lactoglobulin glycated with several sugars;Chevalier;Journal of Agricultural and Food Chemistry,2001

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