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Browsing by Author "Gallego Ibáñez, Marta"

Now showing items 1-8 of 8

Challenges in the quantitation of the naturally generated bioactive peptides in processed meats

Mora Soler, Leticia; Gallego-Ibáñez, Marta; Reig Riera, Mª Milagro; Toldrá Vilardell, Fidel (Elsevier, 2017)

[EN] Background: The final characteristics of processed meats depend on many factors but one of the most important is the intense proteolysis occurred in muscle proteins due to the action of endogenous enzymes in dry-cured ...
Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products

Gallego Ibáñez, Marta; Mora Soler, Leticia; Hayes, María; Reig Riera, Mª Milagro; Toldrá Vilardell, Fidel (2017)

[EN] Dry-cured ham by-products have been traditionally used in Mediterranean household cooking of broths and stews. The aim of this work was to evaluate the effect of cooking treatments and in vitro gastrointestinal ...
Estudio de la generación de dipéptidos en el jamón curado y su contribución al sabor y actividad antidiabética.

Pérez Cano, Rocío (2019-09-03)

[ES] La alta actividad proteolítica ocurrida en el jamón curado durante el periodo de producción es la responsable de la liberación de péptidos de diversos tamaños y aminoácidos capaces de aportar unas propiedades ...
Estudio de la generación de péptidos y su caracterización como marcadores de calidad del jamón curado

Gallego Ibáñez, Marta (2013-11-06)

[ES] Durante el procesado del jamón curado tiene lugar una extensa proteolisis debida a la acción de las peptidasas musculares. El objetivo del presente trabajo ha sido estudiar la degradación de la proteína 3 de unión al ...
EXTRACCIÓN Y DETERMINACIÓN DE BALENINA Y OTROS DIPÉPTIDOS DE HISTIDINA EN DIFERENTES ESPECIES ANIMALES Y PRODUCTOS CÁRNICOS

Lou Ramos, Christina Kioomi (2018-10-22)

[ES] El presente trabajo de investigación se basó en la optimización de una metodología para la determinación de balenina (ß-alanil-1-metil-L-histidina), carnosina (ß-alanil-L-histidina) y anserina (ß-alanil-3-metil-L-histidina) ...
PÉPTIDOS GENERADOS EN JAMÓN CURADO COMO MARCADORES DE CALIDAD

Gallego Ibáñez, Marta (2016-09-18)

[EN] A series of biochemical reactions responsible for aroma, color, texture and flavour of the final product occur during the dry-cured ham processing. Among these reactions, proteolysis of muscle proteins is one of the ...
Small peptides hydrolysis in dry-cured meat

Mora Soler, Leticia; Gallego Ibáñez, Marta; Escudero, E.; Reig Riera, Mª Milagro; Aristoy, María Concepción; Toldrá Vilardell, Fidel (Elsevier, 2015-11-06)

[EN] Large amounts of different peptides are naturally generated in dry-cured meats as a consequence of the intense proteolysis mechanisms which take place during their processing. In fact, meat proteins are extensively ...
Stability of the potent antioxidant peptideSNAAC identified from Spanish dry cured ham

Gallego-Ibáñez, Marta; Mora Soler, Leticia; Reig Riera, Mª Milagro; Toldrá Vilardell, Fidel (Elsevier, 2018)

[EN] Antioxidant peptides positively regulate oxidative stress in the human body as well as delay, retard or prevent protein and lipid oxidation in food products. Spanish dry-cured ham has been reported as a good source ...