Effects of exopeptidase treatment on antihypertensive activity and taste attributes of enzymatic whey protein hydrolysates

Journal of Functional Foods

Volumn 13, Issue , 2015, Pages 262-275

  Cheung, Lennie K Y ^a   Aluko, Rotimi E ^b   Cliff, Margaret A ^c   Li Chan, Eunice C Y ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

^b UNIVERSITY OF MANITOBA   (Canada)

^c AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

Angiotensin I converting enzyme inhibition; Antihypertensive activity; Bioactive peptides; Enzymatic debittering; Sensory evaluation; Whey protein hydrolysates

Indexed keywords

RATTUS;

EID: 84922572718     PISSN: 17564646     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jff.2014.12.036     Document Type: Article

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