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Yanesti N Lestari
Diponegoro University
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#1Yanesti N Lestari (UNDIP: Diponegoro University)
#2Retno Murwani (UNDIP: Diponegoro University)H-Index: 7
Last.Tri Winarni Agustini (UNDIP: Diponegoro University)H-Index: 7
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Flavor enhancer is characterized by high glutamic acid content and it can be obtained from fermented food such as Bekasam. Fermented food had inhibitory effect on Angiotensin-I-Converting Enzyme (ACE) activity which is advantageous for hypertension. However, such activity was not known to sustain in food system. The aim of this research was to study addition of flavour enhancer from Catfish Bekasam Powder (CBP) in various food systems and to determine the ACE inhibitory (ACEI) activity in the fo...
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