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There are 4268 results for: content related to: Determination of reaction kinetics of hydrolysis of tilapia ( O reochromis niloticus ) protein for manipulating production of bioactive peptides with antioxidant activity, angiotensin- I -converting enzyme inhibitory activity and C a-binding properties

  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

    Article first published 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

    Article first published online : 2 MAR 2015, DOI: 10.1111/ijfs.12771

  3. Bioactive properties of enzymatic hydrolysates from abdominal skin gelatin of yellowfin tuna (Thunnus albacares)

    International Journal of Food Science & Technology

    Yuna Han, Sang-Hun Byun, Joung-Hyun Park and Seon-Bong Kim

    Article first published online : 20 JUL 2015, DOI: 10.1111/ijfs.12890

  4. 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

    Article first published online : 20 JUN 2015, DOI: 10.1111/ijfs.12860

  5. 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

    Article first published online : 4 DEC 2013, DOI: 10.1111/ijfs.12435

  6. Activities and sequences of the angiotensin I-converting enzyme (ACE) inhibitory peptides obtained from the digested lentil (Lens culinaris) globulins

    International Journal of Food Science & Technology

    Volume 48, Issue 11, November 2013, Pages: 2363–2369, Anna Jakubczyk and Barbara Baraniak

    Article first published online : 12 JUL 2013, DOI: 10.1111/ijfs.12226

  7. Improvement of the ACE-inhibitory and DPPH radical scavenging activities of soya protein hydrolysates through pepsin pretreatment

    International Journal of Food Science & Technology

    Yuanhong Zhang, Weizheng Sun, Mouming Zhao, Guowan Su, Zhengxiang Ning and Dongxiao Sun-Waterhouse

    Article first published online : 20 JUL 2015, DOI: 10.1111/ijfs.12856

  8. Interaction between lactic acid bacteria and food-borne pathogens on putrescine production in ornithine-enriched broth

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 394–404, Esmeray Kuley, Esra Balikci, İlyas Özogul and Derya Cengiz

    Article first published online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03201.x

  9. Protein hydrolysate from tilapia frame: antioxidant and angiotensin I converting enzyme inhibitor properties

    International Journal of Food Science & Technology

    Volume 50, Issue 6, June 2015, Pages: 1436–1444, Piyanan Chuesiang and Romanee Sanguandeekul

    Article first published online : 9 MAR 2015, DOI: 10.1111/ijfs.12762

  10. Enzymatic hydrolysis of hard-to-cook bean (Phaseolus vulgaris L.) protein concentrates and its effects on biological and functional properties

    International Journal of Food Science & Technology

    Volume 49, Issue 1, January 2014, Pages: 2–8, David Betancur-Ancona, Teresita Sosa-Espinoza, Jorge Ruiz-Ruiz, Maira Segura-Campos and Luis Chel-Guerrero

    Article first published online : 24 JUL 2013, DOI: 10.1111/ijfs.12267

  11. 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

    Article first published online : 10 JUN 2013, DOI: 10.1111/ijfs.12209

  12. Deterioration due to delayed icing and its impacts on the nutritional quality of Malabar travally (Carangoides malabaricus)

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 519–526, K. I. Jeyasanta, Sinduja Prakash,, G. R. Carol and Jamila Patterson

    Article first published online : 7 NOV 2012, DOI: 10.1111/j.1365-2621.2012.03213.x

  13. 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

    Article first published online : 10 AUG 2013, DOI: 10.1111/ijfs.12211

  14. 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

    Article first published online : 13 AUG 2012, DOI: 10.1111/j.1365-2621.2012.03122.x

  15. Biochemical properties and antioxidant activity of myofibrillar protein hydrolysates obtained from patin (Pangasius sutchi)

    International Journal of Food Science & Technology

    Volume 48, Issue 10, October 2013, Pages: 2014–2022, Leila Najafian, Mahtab Jafarzade, Mamot Said and Abdul S. Babji

    Article first published online : 13 AUG 2013, DOI: 10.1111/ijfs.12162

  16. 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

    Article first published online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03197.x

  17. 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

    Article first published online : 28 MAR 2015, DOI: 10.1111/ijfs.12781

  18. 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

    Article first published online : 16 JAN 2013, DOI: 10.1111/ijfs.12078

  19. Chemical characterisation of pasture- and grain-fed beef related to meat quality and flavour attributes

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 484–495, Rossarin Tansawat, Curtis A. J. Maughan, Robert E. Ward, Silvana Martini and Daren P. Cornforth

    Article first published online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03209.x

  20. Characterisation of soy extract processed under different drying methods and extraction conditions

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 503–511, Luiz H. Fasolin and Rosiane L. Cunha

    Article first published online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03211.x