Extraction of antioxidant and ACE inhibitory peptides from Thai traditional fermented shrimp pastes-Reference-Cited by-同舟云学术

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Extraction of antioxidant and ACE inhibitory peptides from Thai traditional fermented shrimp pastes

Published:2015-06 Issue: Volume:176 Page:441-447
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Kleekayai Thanyaporn,Harnedy Pádraigín A.,O’Keeffe Martina B.,Poyarkov Alexey A.,CunhaNeves Adriana,Suntornsuk Worapot,FitzGerald Richard J.

Funder

Thailand Research Fund

King Mongkut’s University of Technology Thonburi

Marine Institute

Irish Department of Agriculture, Food and the Marine

Enterprise Ireland

Science Foundation Ireland

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Effects of flavourzyme activities of Mungoong, an extract paste from the cephalothorax of white shrimp;Benjakul;Journal of Food Science,2009

2. Antioxidant activity of Mungoong, an extract paste, from the cephalothorax of white shrimp (Litopenaeus vannamei);Binsan;Food Chemistry,2008

3. Isolation and identification of low molecular weight compounds from fermented “chorizo” sausages;Broncano;Meat Science,2012

4. Identification of angiotensin I-converting enzyme inhibitory peptides derived from salmon muscle and their antihypertensive effect;Enari;Fisheries Science,2008

5. Chemical composition and antioxidant activity of Thai traditional fermented shrimp and krill products;Faithong;Food Chemistry,2010

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