Work

Protein hydrolysate from canned sardine and brewing by-products improves TNF-α-induced inflammation in an intestinal–endothelial co-culture cell model

Year: 2017

Type: article

Source: European Journal of Nutrition

DOI: 10.1007/s00394-017-1503-2

Authors: Elsa F. Vieira, John Van Camp, Isabel M. P. L. V. O. Ferreira, Charlotte Grootaert

Institutions: Universidade do Porto, Rede de Química e Tecnologia, Ghent University

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: closed

Funders: Fundação para a Ciência e a Tecnologia, Bijzonder Onderzoeksfonds UGent, European Regional Development Fund

Awards: UID/BIA/04004 .: Centro de Ecologia Funcional, Laboratório Associado para a Química Verde - Tecnologias e Processos Limpos, PROTEOLYSIS OF CANNED FISH BY-PRODUCTS USING PROTEASES FROM BREWING YEAST BIOMASS: CHARACTERIZATION OF PEPTIDES WITH ANTIHYPERTENSIVE AND ANTIOXIDANT ACTIVITY, G8461212979

OpenAlex ID: W2735202887

FWCI: 1.483

Cites: 41

Cited by: 25

Related to: 10