Inhibitory properties of bambara groundnut protein hydrolysate and peptide fractions against angiotensin-converting enzymes, renin and free radicals-Reference-Cited by-同舟云学术

Inhibitory properties of bambara groundnut protein hydrolysate and peptide fractions against angiotensin-converting enzymes, renin and free radicals

Published:2016-12-21 Issue:9 Volume:97 Page:2834-2841
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Arise Abimbola K¹²,Alashi Adeola M²,Nwachukwu Ifeanyi D²,Malomo Sunday A²,Aluko Rotimi E²,Amonsou Eric O¹

Affiliation:

1. Department of Biotechnology and Food Technology, Faculty of Applied Sciences; Durban University of Technology, PO Box 1334; Durban 4001 South Africa

2. Department of Human Nutritional Sciences; University of Manitoba; Winnipeg MB R3T 2 N2 Canada

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference42 articles.

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4. Antihypertensive and free radical scavenging properties of enzymatic rapeseed protein hydrolysates;He;Food Chem,2013

5. Antihypertensive peptides from food proteins;Aluko;Annu Rev Food Sci Technol,2015

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