Study on Fermentation Preparation, Stability, and Angiotensin-Converting Enzyme Inhibitory Activity of Tomato Pomace Peptide

Study on Fermentation Preparation, Stability, and Angiotensin-Converting Enzyme Inhibitory Activity of Tomato Pomace Peptide

The substantial quantity of discarded tomato pomace (TP) results in the waste of valuable resources. This study utilizes these tomato by-products by mixing them with water in a specific proportion and fermenting the mixture in two stages: first with yeast, and then with lactic acid bacteria. The mos...

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Bibliographic Details
Main Authors:	Ying Mu, Ruxianguli Maimaitiyiming, Jingyang Hong, Yu Wang, Yao Zhao, Ruoqing Liu, Liang Wang, Keping Chen, Aihemaitijiang Aihaiti
Format:	Article
Language:	English
Published:	MDPI AG 2025-01-01
Series:	Foods
Subjects:	tomato pomace two-stage fermentation peptide stability structure characterization ACE inhibitory activity
Online Access:	https://www.mdpi.com/2304-8158/14/2/145
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