In vitro antihypertensive and antioxidative properties of alcalase-derived Moringa oleifera seed globulin hydrolysate and its membrane fractions
Author:
Affiliation:
1. Department of Food Science and Technology; The Federal University of Technology, Akure; Akure Nigeria
2. Department of Food and Human Nutritional Sciences; University of Manitoba; Winnipeg Canada
Funder
Tertiary Education Trust Fund
Natural Sciences and Engineering Research Council of Canada
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13862/fullpdf
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3. The major proteins of the seed of the fruit of the date palm (Phoenix dactylifera L.): Characterisation and emulsifying properties;Akasha;Food Chemistry,2015
4. Effect of membrane processing on amino acid composition and antioxidant properties of marble vine seed (Dioclea reflexa) protein hydrolysate;Akinyede;Journal of Food Processing and Preservation,2016
5. Blood pressure lowering effects of Australian canola protein hydrolysates in spontaneously hypertensive rats;Alashi;Food Research International,2014
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