Effect of food matrix and fermentation on angiotensin-converting enzyme inhibitory activity and β-glucan release after in vitro digestion in oat-based products
Ecem Akan, Sibel Karakaya, Merve Eda Eker Özkacar, Özer Kınık
Topics & Concepts
FermentationFood scienceChemistryAvenaLactobacillus plantarumDigestion (alchemy)HydrolysisFermentation in food processingLactobacillusBiochemistryBacteriaLactic acidChromatographyBiologyBotanyGeneticsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityBiochemical effects in animals