Concepedia

An attractive way of egg white protein by-product use for producing of novel anti-hypertensive peptides

Marta Pokora, Aleksandra Zambrowicz, Anna Dąbrowska, Elisabeth Eckert, Bartosz Setner, Marek Szołtysik, Zbigniew Szewczuk, Agnieszka Zabłocka, Antoni Polanowski, Tadeusz Trziszka,

Food Chemistry · 2013 · 40 citations · 19 references

DOI

Concepts

References

19

Enzymatic protein hydrolysates in human nutrition

Alfonso Clemente · Trends in Food Science & Technology · 2000 · 523 citations

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Angiotensin I–converting enzyme inhibitory peptides derived from food proteins and their physiological and pharmacological effects

Guanhong Li, Guowei Le, Yonghui Shi et al. · Nutrition Research · 2004 · 424 citations

, , +15

Angiotensin I–converting enzyme inhibitory peptides derived from food proteins and their physiological and pharmacological effects

G LI, Guo Le, Yejiao Shi et al. · Nutrition Research · 2004 · 416 citations

, , +15

Proteinase and exopeptidase hydrolysis of whey protein: Comparison of the TNBS, OPA and pH stat methods for quantification of degree of hydrolysis

David Spellman, E. McEvoy, Gerard O’Cuinn et al. · International Dairy Journal · 2003 · 411 citations

, , +15

Isolation and characterisation of a novel angiotensin I-converting enzyme (ACE) inhibitory peptide from the algae protein waste

I‐Chuan Sheih, Tony J. Fang, Tung‐Kung Wu · Food Chemistry · 2008 · 279 citations

, , +11