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Effects of heat treatment and in vitro digestion on the Angiotensin converting enzyme inhibitory activity of some legume species

Author
GIIL AKILLIOGLU, H1 ; KARAKAYA, Sibel2
[1] Department of Food Engineering, Faculty of Engineering and Architecture, Abant Izzet Baysal University, 14280 Golkoy, Bolu, Turkey
[2] Department of Food Engineering, Faculty of Engineering, Ege University, 35100 Bornova, Izmir, Turkey
Source

European food research & technology (Print). 2009, Vol 229, Num 6, pp 915-921, 7 p ; ref : 37 ref

ISSN
1438-2377
Scientific domain
Food science technology
Publisher
Springer, Heidelberg
Publication country
Germany
Document type
Article
Language
English
Author keyword
ACE inhibitory activity Common dry beans Dry pinto beans Green lentil Heat treatment In vitro digestion
Keyword (fr)
Digestion Espèce Haricot In vitro Inhibiteur angiotensin converting enzyme Lentille Légumineuse grain Traitement thermique Vert Légume
Keyword (en)
Digestion Species Bean In vitro ACE inhibitor Lentil Grain legume Heat treatment Green Vegetables
Keyword (es)
Digestión Especie Frijol In vitro Inhibidor angiotensin converting enzyme Lenteja Leguminosa grano Tratamiento térmico Verde Hortalizas
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
22007309

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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