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Investigation of lactic acid bacterial strains for meat fermentation and the product's antioxidant and angiotensin-I-converting-enzyme inhibitory activities.
Takeda, Shiro; Matsufuji, Hisashi; Nakade, Koji; Takenoyama, Shin-Ichi; Ahhmed, Abdulatef; Sakata, Ryoichi; Kawahara, Satoshi; Muguruma, Michio.
Afiliação
  • Takeda S; Interdisciplinary Graduate School of Agriculture and Engineering, University of Miyazaki, Miyazaki, Japan.
  • Matsufuji H; Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University, Sagamihara, Kanagawa, Japan.
  • Nakade K; Department of Biochemistry and Applied Biosciences, Faculty of Agriculture, University of Miyazaki, Miyazaki, Japan.
  • Takenoyama SI; Central Research Institute, Itoham Foods Inc., Moriya, Ibaraki, Japan.
  • Ahhmed A; Department of Nutrition Management, Faculty of Health and Nutrition, Minami- Kyushu University, Miyazaki, Japan.
  • Sakata R; Department of Food Engineering, Faculty of Engineering, Erciyes University, Kayseri, Turkey.
  • Kawahara S; Department of Animal Science and Biotechnology, School of Veterinary Medicine, Azabu University, Sagamihara, Kanagawa, Japan.
  • Muguruma M; Interdisciplinary Graduate School of Agriculture and Engineering, University of Miyazaki, Miyazaki, Japan.
Anim Sci J ; 88(3): 507-516, 2017 Mar.
Article em En | MEDLINE | ID: mdl-27480048
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Inibidores da Enzima Conversora de Angiotensina / Fermentação / Proteólise / Lactobacillus / Carne / Produtos da Carne / Antioxidantes Idioma: En Ano de publicação: 2017 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Inibidores da Enzima Conversora de Angiotensina / Fermentação / Proteólise / Lactobacillus / Carne / Produtos da Carne / Antioxidantes Idioma: En Ano de publicação: 2017 Tipo de documento: Article