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There are 4364 results for: content related to: Activities and sequences of the angiotensin I -converting enzyme ( ACE ) inhibitory peptides obtained from the digested lentil ( L ens culinaris ) globulins

  1. Preventing constipation: a review of the laxative potential of food ingredients

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 445–467, Pierre Gélinas

    Version of Record online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03207.x

  2. Separation of angiotensin I-converting enzyme inhibitory peptides from bovine connective tissue and their stability towards temperature, pH and digestive enzymes

    International Journal of Food Science & Technology

    Volume 50, Issue 5, May 2015, Pages: 1234–1243, Yu Fu, Jette F. Young, Trine K. Dalsgaard and Margrethe Therkildsen

    Version of Record online : 2 MAR 2015, DOI: 10.1111/ijfs.12771

  3. Hypotensive, hypoglycaemic and hypolipidaemic effects of bioactive compounds from microalgae and marine micro-organisms

    International Journal of Food Science & Technology

    Volume 50, Issue 8, August 2015, Pages: 1705–1717, Chao Zhao, Yijing Wu, Chengfeng Yang, Bin Liu and Yifan Huang

    Version of Record online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

  4. Angiotensin I-converting enzyme inhibitory activity of protein hydrolysates prepared from three freshwater carps (Catla catla, Labeo rohita and Cirrhinus mrigala) using Flavorzyme

    International Journal of Food Science & Technology

    Volume 49, Issue 5, May 2014, Pages: 1344–1350, Krishnamoorthy Elavarasan and Bangalore Aswathnarayan Shamasundar

    Version of Record online : 4 DEC 2013, DOI: 10.1111/ijfs.12435

  5. Isolation, purification and characterisation of angiotensin I-converting enzyme–inhibitory peptides derived from catfish (Clarias batrachus) muscle protein thermolysin hydrolysates

    International Journal of Food Science & Technology

    Volume 47, Issue 11, November 2012, Pages: 2444–2451, Masomeh Ghassem, Keizo Arihara and Abdul S. Babji

    Version of Record online : 13 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03122.x

  6. Functional components of grape pomace: their composition, biological properties and potential applications

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 221–237, Jianmei Yu and Mohamed Ahmedna

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03197.x

  7. Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1283–1302, Alexandros Ch. Stratakos and Anastasios Koidis

    Version of Record online : 28 MAR 2015, DOI: 10.1111/ijfs.12781

  8. Preparation and purification of angiotensin-converting enzyme inhibitory peptides from hydrolysate of shrimp (Litopenaeus vannamei) shell waste

    International Journal of Food Science & Technology

    Volume 51, Issue 7, July 2016, Pages: 1610–1617, Simin Feng, Jarukitt Limwachiranon, Zisheng Luo, Xudan Shi and Qiaomei Ru

    Version of Record online : 17 MAY 2016, DOI: 10.1111/ijfs.13131

  9. Proteolytic and angiotensin-converting enzyme-inhibitory activities of selected probiotic bacteria

    International Journal of Food Science & Technology

    Volume 51, Issue 4, April 2016, Pages: 865–874, Fatah B. Ahtesh, Lily Stojanovska, Michael L. Mathai, Vasso Apostolopoulos and Vijay K. Mishra

    Version of Record online : 28 FEB 2016, DOI: 10.1111/ijfs.13054

  10. The impact of strawflower and mistletoe extract on quality properties of rainbow trout fillets

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2228–2238, Fatih Özogul, Bünyamin Kus and Esmeray Kuley

    Version of Record online : 10 JUN 2013, DOI: 10.1111/ijfs.12209

  11. Berry pomace – a review of processing and chemical analysis of its polyphenols

    International Journal of Food Science & Technology

    Volume 51, Issue 6, June 2016, Pages: 1305–1318, Susanne Struck, Merichel Plaza, Charlotta Turner and Harald Rohm

    Version of Record online : 15 APR 2016, DOI: 10.1111/ijfs.13112

  12. Grass carp peptides hydrolysed by the combination of Alcalase and Neutrase: Angiotensin-I converting enzyme (ACE) inhibitory activity, antioxidant activities and physicochemical profiles

    International Journal of Food Science & Technology

    Volume 51, Issue 2, February 2016, Pages: 499–508, Jiwang Chen, Yue Chen, Wenshui Xia, Youling L. Xiong, Ran Ye and Hongxun Wang

    Version of Record online : 14 DEC 2015, DOI: 10.1111/ijfs.13002

  13. The role of compositing cereals with legumes to alleviate protein energy malnutrition in Africa

    International Journal of Food Science & Technology

    Volume 51, Issue 3, March 2016, Pages: 543–554, Makumba C. Temba, Patrick B. Njobeh, Oluwafemi A. Adebo, Adetola O. Olugbile and Eugenie Kayitesi

    Version of Record online : 18 JAN 2016, DOI: 10.1111/ijfs.13035

  14. Effects of microwave and ultrasound pretreatments on enzymolysis of milk protein concentrate with different enzymes

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2250–2257, Hankie Uluko, Shuwen Zhang, Lu Liu, Jianhang Chen, Yanjun Sun, Yanling Su, Hongjuan Li, Wenming Cui and Jiaping Lv

    Version of Record online : 10 AUG 2013, DOI: 10.1111/ijfs.12211

  15. Bacterial biofilms in food processing environments: a review of recent developments in chemical and biological control

    International Journal of Food Science & Technology

    Volume 51, Issue 8, August 2016, Pages: 1731–1743, Carol A. Phillips

    Version of Record online : 23 JUN 2016, DOI: 10.1111/ijfs.13159

  16. Biopolymer films and the effects of added lipids, nanoparticles and antimicrobials on their mechanical and barrier properties: a review

    International Journal of Food Science & Technology

    Javier Castro-Rosas, Andres M. Cruz-Galvez, Carlos Alberto Gomez-Aldapa, Reyna N. Falfan-Cortes, Fabiola Araceli Guzman-Ortiz and Maria Luisa Rodríguez-Marín

    Version of Record online : 18 JUL 2016, DOI: 10.1111/ijfs.13183

  17. Alginate-based and protein-based materials for probiotics encapsulation: a review

    International Journal of Food Science & Technology

    Volume 48, Issue 7, July 2013, Pages: 1339–1351, Qiu-Yue Dong, Meng-Yan Chen, Yang Xin, Xue-Yan Qin, Zhuo Cheng, Lu-E Shi and Zhen-Xing Tang

    Version of Record online : 16 JAN 2013, DOI: 10.1111/ijfs.12078

  18. Sugar replacement in sweetened bakery goods

    International Journal of Food Science & Technology

    Volume 49, Issue 9, September 2014, Pages: 1963–1976, Susanne Struck, Doris Jaros, Charles S. Brennan and Harald Rohm

    Version of Record online : 1 AUG 2014, DOI: 10.1111/ijfs.12617

  19. Refining of edible oils: a critical appraisal of current and potential technologies

    International Journal of Food Science & Technology

    Volume 50, Issue 1, January 2015, Pages: 13–23, Chandrasekar Vaisali, Sampath Charanyaa, Prasanna D. Belur and I. Regupathi

    Version of Record online : 26 SEP 2014, DOI: 10.1111/ijfs.12657

  20. Angiotensin I-converting enzyme inhibitory and Ca-binding activities of peptides prepared from tuna cooking juice and spleen proteases

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 389–395, Jirawadee Kasiwut, Wirote Youravong, Pittaya Adulyatham and Nualpun Sirinupong

    Version of Record online : 19 AUG 2014, DOI: 10.1111/ijfs.12639