| dc.creator |
Sentandreu, Miguel Angel |
|
| dc.creator |
Toldrá Vilardell, Fidel |
|
| dc.date |
2008-02-25T10:36:11Z |
|
| dc.date |
2008-02-25T10:36:11Z |
|
| dc.date |
2005-08-07 |
|
| dc.date.accessioned |
2017-01-31T01:00:20Z |
|
| dc.date.available |
2017-01-31T01:00:20Z |
|
| dc.identifier |
51st International Congress of Meat Science & Technology. Baltimore, August 7-12, 2005. |
|
| dc.identifier |
http://hdl.handle.net/10261/3036 |
|
| dc.identifier.uri |
http://dspace.mediu.edu.my:8181/xmlui/handle/10261/3036 |
|
| dc.description |
The proteolytic action of dipeptidyl peptidases I and III along the processing of dry-cured ham can generate dipeptides which, some of them, are able to considerably inhibit the activity of angiotensin-I converting enzyme. This could help to maintain an adequate systolic blood pressure even if dry-cured ham is present in the diet. This would be specially positive for hypertensive population from countries like Spain, having great tradition in consumption of dry-cured meat products |
|
| dc.description |
I3P contract from the European Social Fund and by a Marie Curie grant (MERG-CT-2004-510652) from European Commision |
|
| dc.format |
94494 bytes |
|
| dc.format |
2459 bytes |
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| dc.format |
application/pdf |
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| dc.format |
text/plain |
|
| dc.language |
eng |
|
| dc.publisher |
American Meat Science Association |
|
| dc.rights |
openAccess |
|
| dc.subject |
Angiotensis Converting Enzyme Inhibitors |
|
| dc.subject |
Dipeptidyl peptidases |
|
| dc.title |
Generation of ACE inhibitory dipeptides by pork muscle dipeptidyl peptidases I and III |
|
| dc.type |
Presentación |
|