Effects of ultrasound pretreatment with different frequencies on the degree of hydrolysis and ACE inhibitory activity of stevia protein

The effects of ultrasound pretreatment with different frequencies and operational modes, including single frequency ultrasound and dual-frequency ultrasound on the degree of hydrolysis (DH) of stevia protein (SP) and angiotensin-I-converting enzyme (ACE) inhibitory activity of SP hydrolysate were in...

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Bibliographic Details
Published inMOJ Food Processing & Technology Vol. 7; no. 1; pp. 11 - 14
Main Authors A Gasmalla, Mohammed Abdalbasit, M, Haile, Admassu, Habtamu, Musa, Abubakr, MAS, Abdel Samie, Awad, Faisal, Abdalhai, Mandour H, Tahir, Haroon Elrasheid
Format Journal Article
LanguageEnglish
Published 06.02.2019
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ISSN2381-182X
2381-182X
DOI10.15406/mojfpt.2019.07.00212

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