Revalorization of a peach (Prunus persica (L.) Batsch) byproduct: Extraction and characterization of ACE-inhibitory peptides from peach stones-Reference-Cited by-同舟云学术

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Revalorization of a peach (Prunus persica (L.) Batsch) byproduct: Extraction and characterization of ACE-inhibitory peptides from peach stones

Published:2015-10 Issue: Volume:18 Page:137-146
ISSN:1756-4646
Container-title:Journal of Functional Foods
language:en
Short-container-title:Journal of Functional Foods

Author:

Vásquez-Villanueva Romy,Marina M. Luisa,García M. Concepción

Funder

Ministry of Economy and Competitiveness

University of Alcalá

FEDER

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Medicine (miscellaneous),Food Science

Reference30 articles.

1. Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory of peptide sequences isolated from squid gelatin hydrolysate;Alemán;Food Chemistry,2011

2. Antioxidant and angiotensin I converting enzyme (ACE) inhibitory activities of date seed protein hydrolysates prepared using Alcalase, Flavourzyme and Thermolysin;Ambigaipalan;Journal of Functional Foods,2015

3. Vegetable waste treatment: Comparison and critical presentation of methodologies;Arvanitoyannis;Critical Reviews in Food Science and Nutrition,2008

4. Angiotensin-converting enzyme inhibitor-induced angioedema;Bezalel;The American Journal of Medicine,2015

5. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding;Bradford;Analytical Biochemistry,1976

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4. Evaluation of antioxidant, antimicrobial, and bioactive properties and peptide sequence composition of Malatya apricot kernels;Journal of the Science of Food and Agriculture;2024-06-04

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