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

Food Research International

Volumn 43, Issue 3, 2010, Pages 902-906

  Hwang, Jyh Sheng ^a  

^a HUNGKUANG UNIVERSITY   (Taiwan)

Author keywords

ACE inhibitory peptides; High pressure; Processing

Indexed keywords

ACE-INHIBITORY; ANGIOTENSIN I-CONVERTING ENZYME; BEFORE AND AFTER; COMPOSITION CHANGES; GEL-FILTRATION; HIGH PRESSURE PROCESSING; INHIBITORY PEPTIDES; PEPTIDE MAPPING; PH TREATMENT; SIMULATED DIGESTION;

CHROMATOGRAPHIC ANALYSIS; ENZYMES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PEPTIDES;

HIGH PRESSURE LIQUID CHROMATOGRAPHY;

SCOMBRIDAE;

EID: 76349110759     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.12.012     Document Type: Article

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