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Browsing by Subject "Peptides"

Now showing items 1-14 of 14

Antimicrobial potential of LEGUMES extracts against foodborne pathogens: A review

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. ...
Aprovechamiento de los subproductos del jamón como fuente de péptidos antioxidantes

Salom Vendrell, Marta Oreto (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 ...
Enzyme-Mediated Controlled Release Systems by Anchoring Peptide Sequences on Mesoporous Silica Supports

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 ...
Enzyme-mediated controlled release systems by anchoring peptide sequences on mesoporous silica supports

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 ...
Estudio de la generación de dipéptidos en el jamón curado y su contribución al sabor y actividad antidiabética.

Pérez Cano, Rocío (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 ...
Estudio de la generación de péptidos y su caracterización como marcadores de calidad del jamón curado

Gallego Ibáñez, Marta (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 ...
Generation of bioactive peptides during food processing

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 ...
Hidrólisis de proteínas sarcoplásmicas y generación de péptidos bioactivos durante la elaboración de jamón curado

Ballester Sánchez, Jaime (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 ...
Hydrophilic Interaction Chromatography (HILIC) in the Analysis of Relevant Quality and Safety Biochemical Compounds in Meat, Poultry and Processed Meats

Mora, Leticia; Hernandez-Cazares, Aleida S.; Aristoy, M-Concepcion; Toldrá Vilardell, Fidel; Reig Riera, Mª Milagro (Springer Verlag (Germany), 2011-03)

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 ...
Innovations in value-addition of edible meat by-products

Toldrá Vilardell, Fidel; Aristoy, M.-Concepción; Mora, Leticia; Reig Riera, Mª Milagro (Elsevier, 2012-11)

[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 ...
Isolation of a new Mexican strain of Bacillus subtilis with antifungal and antibacterial activities

Basurto Cadena, María Guadalupe Lucía; Vázquez Arista, Manuel; García Jiménez, José; Salcedo Hernandez, R.; Bideshi, D.K.; Barboza Corona, J.E. (Hindawi Publishing Corporation, 2012)

[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 ...
Los genes DEVIL y su papel en el desarrollo del fruto de Arabidopsis thaliana

Primo Capella, María Amparo (2015-07-17)

[EN] In Arabidopsis, DEVIL genes have been identified like a small peptides encoded by a large gene family, that are located in the cell plasma membrane. Overexpression of DEVIL genes shows a strong phenotype in fruit, ...
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 ...