Lou Ramos, Christina Kioomi(Universitat Politècnica de València, 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) ...
Toldrá Vilardell, Fidel; Reig Riera, Mª Milagro; Aristoy Albert, María Concepción; Mora Soler, Leticia(Elsevier, 2018)
[EN] Large amounts of peptides are naturally generated in foods through the proteolysis phenomena taking place during processing. Such proteolysis is carried out either by endogenous enzymes in ripened foods or by the ...
Ballester Sánchez, Jaime(Universitat Politècnica de València, 2016-09-08)
[ES] Durante el proceso de elaboración del jamón curado tienen lugar una serie de
reacciones bioquímicas entre las que destaca la intensa hidrólisis de las proteínas
musculares. Esta proteólisis genera péptidos que pueden ...
HPLC methods based on hydrophilic interaction chromatography (HILIC) have been recently applied to the analysis of biochemical compounds, related to the quality, in meat and poultry as well as meat products like cooked ham ...
[EN] Meat and meat products are generally recognised as good sources of high biological-value proteins, group B vitamins, minerals and trace elements as well as some other bioactive compounds. However, the image to consumers ...
[EN] While muscle foods are the more commonly consumed portion of an animal, meat by-products such as the entrails and internal organs are also widely consumed. Considered high-priced delicacies or waste material to be ...
Mora Soler, Leticia; Sentandreu, Miguel A.; Toldrá Vilardell, Fidel(American Chemical Society, 2011-04-27)
[EN] One of the main biochemical changes that take place during the processing of dry-cured ham is the degradation of the muscle protein fraction, mainly due to the action of muscle enzymes. In the present study, the ...
Pérez Juan, María(Universitat Politècnica de València, 2008-05-06)
En este trabajo de tesis se estudió el efecto de la matriz en la generación y percepción de la principal característica que define la calidad del jamón curado, su aroma. Para ello, se analizó en las diferentes secciones ...
[EN] The use of dielectric properties at low frequencies to estimate the progress of pork meat (Longissimus dorsi) ageing was evaluated. Dielectric measurements were perfomed at 140 Hz, 1 kHz and 300 kHz in perpendicular ...
[EN] Large amounts of meat by- and co-products are generated during slaughtering and meat processing, and require rational management of these products for an ecological disposal. Efficient solutions are very important for ...
Gil Sánchez, Luís; Barat Baviera, José Manuel; Baigts Allende, Diana Karina; Martínez Mañez, Ramón; Soto Camino, Juan; García Breijo, Eduardo; Aristoy Albert, Mª Concepcion; Toldrá Vilardell, Fidel; Llobet Valero, Eduard(Elsevier, 2011-06-01)
This work describes the correlation found along 10 days between potentiometric measurements obtained by using an electronic tongue and the variation in certain physicochemical, microbial and biochemical parameters measured ...
[EN] Meat industry generates large volumes of by-products like blood, bones, meat trimmings, skin, fatty tissues, horns, hoofs, feet, skull and viscera among others that are costly to be treated and disposed ecologically. ...
Rubio Vidal, Blanca(Universitat Politècnica de València, 2022-10-21)
[ES] La industria cárnica genera muchos subproductos caros de gestionar y de alto impacto sobre el medio ambiente que se destinan a usos de bajo valor económico. Sin embargo, existe un gran interés por revalorizar dichos ...
[EN] The use of antibiotics in the European Union was banned since the 1st of January 2006. At present, and even
though such ban, residues of drugs used in animal therapy or, illegally, as growth promoters might be found ...
Gallego-Ibáñez, Marta; Mora Soler, Leticia; Hayes, María; Reig Riera, Mª Milagro; Toldrá Vilardell, Fidel(American Chemical Society, 2019-01-30)
[EN] The interest in using food byproducts as a source of bioactive peptides has increased significantly in the recent years. The goal of this work was to determine the presence and stability of peptides showing angiotensin ...
Gallego Ibáñez, Marta(Universitat Politècnica de València, 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 ...
Toldrá Vilardell, Fidel; Gallego-Ibáñez, Marta; Reig Riera, Mª Milagro; ARISTOY ALBERT, MARÍA CONCEPCIÓN; Mora Soler, Leticia(American Chemical Society, 2020-11-18)
[EN] There is a wide variety of peptides released from food proteins that are able to exert a relevant benefit for human health, such as angiotensin-converting enzyme inhibition, antioxidant, anti-inflammatory, hypoglucemic, ...
Armenteros Cuesta, Mónica(Universitat Politècnica de València, 2010-03-12)
En esta tesis se abordó el estudio " in vitro" del efecto del NaCl, KCl, MgCl2 y CaCl2 sobre la actividad de las enzimas proteolíticas musculares (catepsinas, dipeptidilpeptidasas y aminopeptidasas). Se comprobó que el KCl ...