Effect of extrusion process on antioxidant and ACE inhibition properties from bovine haemoglobin concentrate hydrolysates incorporated into expanded maize products

International Journal of Food Sciences and Nutrition

Volumn 62, Issue 7, 2011, Pages 774-780

  Cian, Raúl E ^a,b   Luggren, Pablo ^b   Drago, Silvina R ^a,b  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b Consejo Nacional de Investigaciones Científicas y Técnicas ^*  (Argentina)

Author keywords

Antihypertensive properties; Antioxidant capacity; Extrusion; Haemoglobin

Indexed keywords

ANTIOXIDANT; DIPEPTIDYL CARBOXYPEPTIDASE; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; HEMOGLOBIN; PROTEIN HYDROLYSATE;

ANIMAL; AREA UNDER THE CURVE; ARTICLE; CATTLE; CEREAL; FOOD HANDLING; MAIZE; METABOLISM; METHODOLOGY; PROTEIN INTAKE;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANIMALS; ANTIOXIDANTS; AREA UNDER CURVE; CATTLE; CEREALS; DIETARY PROTEINS; FOOD HANDLING; HEMOGLOBINS; PEPTIDYL-DIPEPTIDASE A; PROTEIN HYDROLYSATES; ZEA MAYS;

BOVINAE; ZEA MAYS;

EID: 80054006025     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2011.582034     Document Type: Article

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