Pina Pérez, Maria Consuelo; Ferrús Pérez, Mª Antonia(Elsevier, 2018)
[EN] Background: Alternative protein sources are being investigated in response to increasing consumer demand for
innovative and healthy food products of vegetable origin to replace non-sustainable animal exploitation. ...
Salom Vendrell, Marta Oreto(Universitat Politècnica de València, 2016-09-08)
[ES] La industria cárnica produce toneladas de residuos y subproductos que representan un coste
anual muy alto para el sector, además de tratarse de un problema ambiental muy importante.
En este sentido, tras el loncheado ...
[EN] Peptides and free amino acids are naturally generated in dry-cured ham as a consequence of proteolysis phenomenon exerted by muscle peptidases. The generation of bioactive peptides in different types of dry-cured ham ...
[EN] Excessive apoptotic cell death is at the origin of several pathologies, such as degenerative disorders, stroke or ischemia-reperfusion damage. In this context, strategies to improve inhibition of apoptosis and other ...
Sánchez García, Janaina(Universitat Politècnica de València, 2024-01-15)
[ES] La población mundial está en constante crecimiento, por lo que la soberanía alimentaria se ha convertido en un desafío crucial. Se estima que la demanda de alimentos de origen animal aumentará en un 68% para el año ...
Fuertes Gil, Patricia(Universitat Politècnica de València, 2021-07-23)
[ES] Las legumbres son una excelente fuente de proteínas y aportan carbohidratos, fibra, vitaminas y minerales esenciales. Se consumen en todo el mundo y pueden incluirse en la dieta como ingredientes en ensaladas, guisos, ...
[EN] The use of edible biopolymers and natural additives obtained from food processing by-products is a sustainable strategy for food packaging applications. Gelatin is a biopolymer with great potential as a coating due ...
Coll Merino, Mª Carmen; Mondragón Martínez, Laura; Martínez Mañez, Ramón; Sancenón Galarza, Félix; Marcos Martínez, María Dolores; Soto Camino, Juan; Amoros del Toro, Pedro Jose; Pérez Payá, Enrique(Wiley-VCH Verlag, 2011-02-01)
Gated community: Peptides anchored to the surface of silica mesoporous supports by a valid procedure act as gatekeepers. In this way, "zero release" supports that selectively deliver the cargo in the presence of a suitable ...
Coll Merino, Mª Carmen; Mondragón Martínez, Laura; Martínez Mañez, Ramón; Sancenón Galarza, Félix; Marcos Martínez, María Dolores; Soto Camino, Juan; Amoros del Toro, Pedro Jose; Pérez Payá, Enrique(Wiley-VCH Verlag, 2011-02-25)
[EN] Gated community: Peptides anchored to the surface of silica mesoporous supports by a valid procedure act as gatekeepers. In this way, "zero release" supports that selectively deliver the cargo in the presence of a ...
De La Torre-Paredes, Cristina; Domínguez-Berrocal, L.; Murguía, Jose R.; Marcos Martínez, María Dolores; Martínez-Máñez, Ramón; Bravo,J.; Sancenón Galarza, Félix(John Wiley & Sons, 2018-02)
[EN] Apoptotic signaling pathways are altered in numerous pathologies such as cancer. In this scenario, caspase-9/PP2Ac alpha interaction constitutes a key target with pharmacological interest to re-establish apoptosis in ...
Pérez Cano, Rocío(Universitat Politècnica de València, 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 ...
Gallego Ibáñez, Marta(Universitat Politècnica de València, 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 ...
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 ...
Latorre Pérez, Juan Bautista(Universitat Politècnica de València, 2023-09-15)
[EN] Legumes are a source of protein, fiber, B vitamins, minerals (iron and zinc) and antioxidants. It is an environmentally sustainable food and one of the main ingredients in many diets. A regular consumption of legumes ...
[EN] The reduction of salt in meat products influences the natural mechanisms of proteolysis occurring in their processing, and could affect the final characteristics of the product in terms of texture and flavor due to ...
Arnal-Salinas, Milagros; Gallego, Marta; Talens Oliag, Pau; Mora, Leticia(Elsevier, 2023-08-30)
[EN] Legumes are excellent sources of proteins that can be hydrolysed to generate antidiabetic peptides, which inhibit carbohydrate digestive enzymes. The degree of protein hydrolysis depends on the thermal treatment applied ...
[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 ...
[EN] Although several strains of B. subtilis with antifungal activity have been isolated worldwide, to date there are no published reports
regarding the isolation of a native B. subtilis strain from strawberry plants in ...