Optimization of peptic hydrolysis parameters for the production of angiotensin I-converting enzyme inhibitory hydrolysate from Acetes chinensis through Plackett-Burman and response surface methodological approaches

Tuber melanosporum fermentation medium optimization by Plackett–Burman design coupled with Draper–Lin small composite design and desirability function

(2010) Rui-Sang Liu et al.   BIORESOURCE TECHNOLOGY

Angiotensin-I-converting enzyme inhibitory activity and bitterness of enzymatically-produced hydrolysates of shrimp (Pandalopsis dispar) processing byproducts investigated by Taguchi design

(2010) Imelda W.Y. Cheung et al.   FOOD CHEMISTRY

Three novel angiotensin I-converting enzyme (ACE) inhibitory peptides from cuttlefish (Sepia officinalis) using digestive proteases

(2010) Rafik Balti et al.   FOOD RESEARCH INTERNATIONAL

Angiotensin I-Converting Enzyme Inhibitory Peptides Generated from in Vitro Gastrointestinal Digestion of Pork Meat

(2010) Elizabeth Escudero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Production of angiotensin I-converting enzyme inhibitory peptides from defatted canola meal

(2009) Jianping Wu et al.   BIORESOURCE TECHNOLOGY

Angiotensin Converting Enzyme (ACE) Inhibitory Peptides: Production and Implementation of Functional Food

(2009) F. De Leo et al.   CURRENT PHARMACEUTICAL DESIGN

Angiotensin I-converting enzyme inhibitory activity ofAcetes chinensispeptic hydrolysate and its antihypertensive effect in spontaneously hypertensive rats

(2009) Chaohua Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Production of novel angiotensin I-converting enzyme inhibitory peptides by fermentation of marine shrimp Acetes chinensis with Lactobacillus fermentum SM 605

(2008) Yu-Kai Wang et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Hydrolyzates of Silkworm Pupae (Bombyx Mori) Protein is a New Source of Angiotensin I-Converting Enzyme Inhibitory Peptides(ACEIP)

(2008) Wei Wang et al.   CURRENT PHARMACEUTICAL BIOTECHNOLOGY

Comparison of ACE inhibitory and DPPH radical scavenging activities of fish muscle hydrolysates

(2008) Kazuki Nakajima et al.   FOOD CHEMISTRY

Optimisation of hydrolysis conditions for the production of the angiotensin-I converting enzyme (ACE) inhibitory peptides from whey protein using response surface methodology

(2008) Yuxing Guo et al.   FOOD CHEMISTRY

Effect of degree of hydrolysis on the antioxidant activity of loach (Misgurnus anguillicaudatus) protein hydrolysates

(2008) Lijun You et al.   Innovative Food Science & Emerging Technologies

Producibility and Digestibility of Antihypertensive β-Casein Tripeptides, Val-Pro-Pro and Ile-Pro-Pro, in the Gastrointestinal Tract: Analyses Using anin VitroModel of Mammalian Gastrointestinal Digestion

(2008) Kazuhito Ohsawa et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimization of enzymatic hydrolysis of visceral waste proteins of Catla (Catla catla) for preparing protein hydrolysate using a commercial protease

(2007) N. Bhaskar et al.   BIORESOURCE TECHNOLOGY