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Browsing by Author "Mora Soler, Leticia"

Now showing items 21-28 of 28

Obtención de extractos ricos en péptidos bioactivos a partir de huesos de jamón curado

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 ...
Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham Byproducts

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 ...
PÉPTIDOS GENERADOS EN JAMÓN CURADO COMO MARCADORES DE CALIDAD

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 ...
Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity

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, ...
Revalorización de subproductos de la industria cárnica mediante hidrólisis enzimática

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 ...
Risk assessment of chemical substances of safety concern generated in processed meats

Flores, Mónica; Mora, Leticia; Reig Riera, Mª Milagro; Toldrá Vilardell, Fidel (Elsevier, 2019-09)

[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 ...
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 ...