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Browsing by Author "Mora Soler, Leticia"

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Browsing by Author "Mora Soler, Leticia"

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    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 ...
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    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 ...
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    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 ...