Nutritional and functional activities of protein from steamed, baked, and high hydrostatic pressure treated cod (Gadus morhua)-Reference-Cited by-同舟云学术

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Nutritional and functional activities of protein from steamed, baked, and high hydrostatic pressure treated cod (Gadus morhua)

Published:2019-02 Issue: Volume:96 Page:9-15
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Zhang Yifeng,Wang Qi,Bi Yuge,Cheng Ka-Wing,Chen Feng

Funder

Special National Key Research and Development Plan of China

Postdoctoral Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference41 articles.

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3. High pressure treatment effects on cod (Gadus morhua) muscle;Angsupanich;Food Chemistry,1998

4. Nine novel angiotensin I-converting enzyme (ACE) inhibitory peptides from cuttlefish (Sepia officinalis) muscle protein hydrolysates and antihypertensive effect of the potent active peptide in spontaneously hypertensive rats;Balti;Food Chemistry,2015

5. Analysis of novel angiotensin I-Converting enzyme inhibitory peptides from enzymatic hydrolysates of cuttlefish (Sepia officinalis) muscle proteins;Balti;Journal of Agricultural and Food Chemistry,2010

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