| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6398973 | Food Research International | 2012 | 8 Pages |
Abstract
⺠Heating and enzyme hydrolysis were used to enhance bean ACE inhibitory activity. ⺠Higher ACE inhibitory activities were obtained from bean Alcalase/papain digests. ⺠Heat treatment facilitated phaseolin degradation. ⺠Heat treatment improved ACE inhibitory activities of navy and small red beans.
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Authors
Xin Rui, Joyce I. Boye, Benjamin K. Simpson, Shiv O. Prasher,