Fate of ACE-inhibitory peptides during the bread-making process: Quantification of peptides in sourdough, bread crumb, steamed bread and soda crackers

Journal of Cereal Science

Volumn 57, Issue 3, 2013, Pages 514-519

  Zhao, Cindy J ^a   Hu, Ying ^b   Schieber, Andreas ^a,c   Gänzle, Michael ^a  

^a UNIVERSITY OF ALBERTA   (Canada)

^b HUBEI UNIVERSITY OF TECHNOLOGY   (China)

^c UNIVERSITY OF BONN   (Germany)

Author keywords

ACE inhibitory peptides; Bread; Cracker; Dampfnudel; LC MS; Mantou; Sourdough

Indexed keywords

SECALE CEREALE; TRITICUM AESTIVUM;

EID: 84877145201     PISSN: 07335210     EISSN: 10959963     Source Type: Journal    
DOI: 10.1016/j.jcs.2013.02.009     Document Type: Article

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