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 ...
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, ...
Alegre Calvo, Esther(Universitat Politècnica de València, 2023-05-16)
[ES] Los mataderos e industrias cárnicas generan una gran cantidad de subproductos que se destinan a usos de bajo valor económico como son la producción de fertilizantes, biodiesel o biogas, entre otras aplicaciones. Sin ...
[EN] This manuscript is reviewing the presence of substances of safety concern that may be generated in different types of meat products. Such substances include N-nitrosamines that can be generated under certain conditions ...
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 ...
[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 ...