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Bioactive Carbohydrates and Peptides in Foods: An Overview of Sources, Downstream Processing Steps and Associated

Maria Hayes1, Brijesh K Tiwari2

  • 1The Food BioSciences Department, Teagasc Food Research Centre, Ashtown, Dublin 15, Ireland. maria.hayes@teagasc.ie.

International Journal of Molecular Sciences
|September 23, 2015
PubMed

Keywords:
algaranangiotensin-I-Converting enzyme (ACE-I)carbohydrateschitin, fucanchitosandiabetesdownstream processingmental healthpeptidesplatelet activating factor acetylhydrolase (PAF-AH)prebioticsreninulvans

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