Selected quality properties and angiotensin I-converting enzyme inhibitory activity of low-salt sufu, a new type of Chinese fermented tofu

International Journal of Food Properties

Volumn 17, Issue 9, 2014, Pages 2025-2038

  Ma, Yan Li ^a,b   Wang, Jia Huai ^c   Cheng, Yong Qiang ^a   Yin, Li Jun ^a   Liu, Xiao Nan ^a   Li, Li Te ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b AGRICULTURAL UNIVERSITY OF HEBEI   (China)

^c Beijing Ershang Wangzhihe Food Co Ltd   (China)

Author keywords

ACE inhibitory activity; Digestive protease; Low salt sufu; Processing stability; Quality

Indexed keywords

BIOLOGICAL MATERIALS; IMAGE QUALITY; PROTEINS;

ACE-INHIBITORY ACTIVITY; ANGIOTENSIN I-CONVERTING ENZYME; DIGESTIVE PROTEASE; INHIBITORY ACTIVITY; LOW SALTS; PROCESSING STABILITY; PROTEASE DIGESTION; QUALITY PROPERTIES;

ENZYME ACTIVITY;

EID: 84903289075     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2013.780253     Document Type: Article

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