SCOPUS 정보 검색 플랫폼

Food and Function

Volumn 4, Issue 1, 2013, Pages 40-51

Mechanisms and prospects of food protein hydrolysates and peptide-induced hypolipidaemia

(2) Howard, Ashton a Udenigwe, Chibuike C a

a DALHOUSIE UNIVERSITY (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ADVERSE SIDE EFFECTS; AMINO ACID RESIDUES; ANIMAL MODEL; CARDIO-VASCULAR DISEASE; DISEASE MANAGEMENT; FOOD PROTEINS; FUNCTIONAL FOOD PRODUCTS; FUNCTIONAL FOODS; GASTROINTESTINAL TRACT; GLOBAL HEALTH; HUMAN HEALTH; HUMAN SUBJECTS; IN-VITRO; KNOWLEDGE GAPS; LIPID PROFILE; MAMMALIAN CELLS; PHYSICOCHEMICAL PROPERTY; PROTEIN HYDROLYSATE; RISK FACTORS; STRUCTURE-FUNCTION RELATIONSHIP;

AMINO ACIDS; DISEASES; DRUG INTERACTIONS; FOOD PRODUCTS; GENE EXPRESSION; HEALTH; HYDROLYSIS;

PEPTIDES;

ANIMALIA; MAMMALIA;

ANTILIPEMIC AGENT; LIPID; PEPTIDE;

ANIMAL; BLOOD; CHEMISTRY; FOOD ANALYSIS; HUMAN; HYDROLYSIS; PROTEIN INTAKE; REVIEW;

ANIMALS; DIETARY PROTEINS; FOOD ANALYSIS; HUMANS; HYDROLYSIS; HYPOLIPIDEMIC AGENTS; LIPIDS; PEPTIDES;

EID: 84871779857 PISSN: 20426496 EISSN: 2042650X Source Type: Journal
DOI: 10.1039/c2fo30216k Document Type: Review

Times cited : (90)

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