Impact of processing on stability of angiotensin I-converting enzyme (ACE) inhibitory peptides obtained from tuna cooking juice-Reference-Cited by-同舟云学术

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Impact of processing on stability of angiotensin I-converting enzyme (ACE) inhibitory peptides obtained from tuna cooking juice

Published:2010-04 Issue:3 Volume:43 Page:902-906
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Hwang Jyh-Sheng

Publisher

Elsevier BV

Subject

Food Science

Reference19 articles.

1. Nutritional aspects of food proteins in relation to technology;Anantharaman;Food Reviews International,1993

2. Angiotensin converting enzyme inhibitors derived from food proteins;Ariyoshi;Trends in Food Science & Technology,1993

3. Bioactive milk peptides: A prospectus;Clare;Journal of Dairy Science,2000

4. Spectrophotometric assay and properties of angiotensin I-converting enzyme of rabbit lung;Cushman;Biochemical Pharmacology,1971

5. Effects of processing and storage on the nutritional value of food proteins;Finot,1997

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