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International Dairy Journal, ISSN 0958-6946, 2007, Volume 17, Issue 11, pp. 1321 - 1331
Journal Article
Food Chemistry, ISSN 0308-8146, 2010, Volume 121, Issue 1, pp. 178 - 184
Functional properties, antioxidant and Angiotensin-converting enzyme (ACE) inhibitory activities of peanut protein isolate (PPI) and peanut protein hydrolysate... 
Peanut protein hydrolysate | Functional properties | Degree of hydrolysis | ACE | Antioxidant activity | SOY PROTEIN | ALCALASE | ASSAY | FOOD SCIENCE & TECHNOLOGY | ANGIOTENSIN-CONVERTING ENZYME | PROTEASES | DIGESTION | NUTRITION & DIETETICS | PEPTIDES | RADICAL-SCAVENGING ACTIVITIES | CHEMISTRY, APPLIED | FOOD
Journal Article
Industrial Crops & Products, ISSN 0926-6690, 11/2018, Volume 124, pp. 812 - 821
Konjac contains a large amount of glucan, which is a new functional sugar. Konjac oligosaccharides have high medicinal value, and it is of certain significance... 
Konjac | ACE inhibitory activity | Structure analysis | Oligosaccharide | GLUCOMANNAN | AGRONOMY | AGRICULTURAL ENGINEERING | Polysaccharides | Raw materials | Precipitation (Meteorology) | Analysis | Fructose | Angiotensin
Journal Article
MOLECULES, ISSN 1420-3049, 11/2019, Volume 24, Issue 21, p. 3937
The bioactivity of ten traditional Korean Angelica species were screened by angiotensin-converting enzyme (ACE) assay in vitro. Among the crude extracts, the... 
PEUCEDANUM | DESIGN | ACE | coumarins | BIOCHEMISTRY & MOLECULAR BIOLOGY | ANTIHYPERTENSIVE ACTIVITY | UMBELLIFERONE | angiotensin-I-converting enzyme | FLAVONOIDS | antihypertension | CHEMISTRY, MULTIDISCIPLINARY | molecular docking | PHYTOCHEMISTRY | ANTIOXIDANT | Angelica decursiva | DERIVATIVES | CONSTITUENTS | angelica decursiva | angiotensin-i-converting enzyme
Journal Article
by Dang, YL and Zhou, TY and Hao, L and Cao, JX and Sun, YY and Pan, DD
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, ISSN 0021-8561, 06/2019, Volume 67, Issue 24, pp. 6757 - 6764
Journal Article
Journal of Functional Foods, ISSN 1756-4646, 03/2016, Volume 21, pp. 388 - 395
Angiotensin converting enzyme (ACE) inhibitory peptides have been extensively studied as an alternative to synthetic drugs for the treatment of hypertension.... 
ACE inhibitory peptides | Caco-cell monolayer | Dry-cured ham | Mass spectrometry | Intestinal transport
Journal Article
Food Research International, ISSN 0963-9969, 06/2011, Volume 44, Issue 5, pp. 1536 - 1540
Journal Article
LWT, ISSN 0023-6438, 03/2019, Volume 101, pp. 469 - 475
The purpose of this paper was to study the effect of vinegar marinating, a Chinese traditional method, on the physicochemical, conformational properties, and... 
Aged vinegar | Angiotensin converting enzyme (ACE) inhibition | Peanut | Physicochemical property | Conformation | FOOD SCIENCE & TECHNOLOGY | STATE | FUNCTIONAL-PROPERTIES | PEPTIDES | SPECTROSCOPY | ANTIOXIDANT | PURIFICATION | SECONDARY STRUCTURE
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 11/2019, Volume 54, Issue 11, pp. 2975 - 2982
Summary Whey proteins mixed with salal fruits extract (0–20% w/w) were hydrolysed with Pronase E from Streptomyces griseus for a period of 8 h. The... 
protease | whey protein | peptides | ACE‐inhibition | salal berry | ACE-inhibition | Enzymes | Data analysis | Peptides | Fluorescence | Amino acids | Whey | Phenolic compounds | Fruits | Hydrolysates | Proteins | Converting | Lactalbumin | Proteolysis | Angiotensin | Phenols | Pronase | Whey protein
Journal Article
Food Chemistry, ISSN 0308-8146, 2011, Volume 125, Issue 2, pp. 334 - 341
Squid gelatin obtained from inner and outer tunics was hydrolysed with Alcalase to isolate antioxidant peptide sequences. The ACE-inhibitory activity of the... 
Antioxidant peptides | Mass spectrometry | ACE-inhibitory peptides | Squid gelatin | ASSAY | I-CONVERTING-ENZYME | FOOD PROTEINS | FOOD SCIENCE & TECHNOLOGY | PROTEIN HYDROLYSATE | CHROMATOGRAPHY | MASS-SPECTROMETRY | NUTRITION & DIETETICS | PURIFICATION | SKIN | CHEMISTRY, APPLIED | COLLAGEN HYDROLYSATE | Antioxidants | Peptides | Chromatography
Journal Article