Ageing-Time Dependent Changes of Angiotensin I-Converting Enzyme-Inhibiting Activity of Protein Hydrolysates Obtained from Dry-Cured Pork Loins Inoculated with Probiotic Lactic Acid Bacteria
Sign Up to like & getrecommendations! Published in 2018 at "International Journal of Peptide Research and Therapeutics"
DOI: 10.1007/s10989-018-9765-y
Abstract: This study aimed to determine the ageing-time dependent changes of the angiotensin I-converting enzyme (ACE)-inhibition of protein extracts obtained from LAB-inoculated dry-cured pork loins over 360 days of ageing and their hydrolysates obtained after in vitro… read more here.
Keywords: pork; ageing time; time; cured pork ... See more keywords
Microstructure and mechanical property evolution of CFRP/Al electromagnetic riveted lap joint in a severe condition
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DOI: 10.1016/j.engstruct.2018.11.042
Abstract: Abstract This paper investigated the microstructure and mechanical property evolution of CFRP/Al electromagnetic riveted structures exposed at a neutral salt spray environment. Electrochemical tests, microstructure observations, weight measurements and mechanical property tests were conducted. The… read more here.
Keywords: ageing time; property; mechanical property; cfrp electromagnetic ... See more keywords
Using an electronic nose and volatilome analysis to differentiate sparkling wines obtained under different conditions of temperature, ageing time and yeast formats.
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DOI: 10.1016/j.foodchem.2020.127574
Abstract: Effect of yeast inoculation format (F), temperature (T), and "on lees" ageing time (t) factors were evaluated on the composition of sparkling wines by a quantitative fingerprint obtained from volatile metabolites and the response of… read more here.
Keywords: ageing time; analysis; electronic nose; sparkling wines ... See more keywords