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International Journal of Food Properties Volume 21, 2018 - Issue 1
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Articles

Bioactivities of peptide fractions derived from proteolytic enzyme-injected Hanwoo longissimus muscle in a model system

Kuk-Hwan SeolRural Development Administration, National Institute of Animal Science, Wanju, Republic of KoreaView further author information
,
Juhui ChoeDepartment of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, Republic of KoreaView further author information
,
Hyun-Jin KimDepartment of Food Science and Technology, Gyeongsang National Unviersity, Jinju, Republic of KoreaView further author information
,
Jin-Taek HwangKorea Food Research Institute, Wanju, Republic of KoreaView further author information
,
Mooha LeeDepartment of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, Republic of KoreaView further author information
&
Cheorun JoDepartment of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul, Republic of Korea;Institute of Green Bio Science and Technology, Seoul National University, Pyeongchang, Republic of KoreaCorrespondence[email protected]
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Pages 205-212 | Received 28 Aug 2017, Accepted 09 Feb 2018, Published online: 20 Apr 2018

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Read on this site (1)

Juhui Choe, Kuk-Hwan Seol, Dong-In Son, Hyun Jung Lee, Mooha Lee & Cheorun Jo. (2019) Identification of angiotensin I-converting enzyme inhibitory peptides from enzymatic hydrolysates of pork loin. International Journal of Food Properties 22:1, pages 1112-1121.
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Articles from other publishers (2)

Juhui Choe, Bumjin Park, Hyun Jung Lee & Cheorun Jo. (2020) Potential Antioxidant and Angiotensin I-converting Enzyme Inhibitory Activity in Crust of Dry-aged Beef. Scientific Reports 10:1.
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Bumjin Park, Hae In Yong, Juhui Choe & Cheorun Jo. (2018) Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties. Korean journal for food science of animal resources 38:5, pages 1019-1028.
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