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Browsing by Subject "Proteolysis"

Now showing items 1-20 of 32

Análisis de la actividad de catepsinasas B, B+L y H en carne de cerdo en diferentes genéticas

López Fernández, David Manuel (Universitat Politècnica de València, 2015-10-29)

[ES] Tras el sacrificio del animal, el músculo esquelético se convierte en carne por medio de la maduración ocurriendo una serie de reacciones bioquímicas esenciales para el desarrollo de la calidad, siendo la proteólisis ...
Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile

Pérez-Santaescolástica, C.; Carballo, J.; Fulladosa, E.; Garcia-Perez, J.V.; Benedito Fort, José Javier; Lorenzo, J.M (Elsevier, 2018)

[EN] The impact of low temperattire treatment and its combination with ultrasound has been evaluated in order to correct texture defects in dry-cured hams. A total of 26 dry-cured hams, classified as high proteolysis index ...
Bioactive peptides generated from meat industry by products

Mora, Leticia; Reig Riera, Mª Milagro; Toldra, Fidel (Elsevier, 2014-11)

There is a large generation of meat by-products, not only from slaughtering but also in the meat industry from trimming and deboning during further processing. This results in extraordinary volumes of by-products that are ...
Bioactive peptides generated in the processing of dry-cured ham

Toldrá Vilardell, Fidel; Gallego-Ibáñez, Marta; Reig Riera, Mª Milagro; Aristoy, M-Concepción; Mora, Leticia (Elsevier, 2020-08-15)

[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 ...
Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts

Armenteros Cuesta, Mónica; Aristoy Albert, Mª Concepcion; Barat Baviera, José Manuel; Toldrá Vilardell, Fidel (Elsevier, 2012-02)

[EN] The reduction of the content of sodium chloride in dry-cured ham was studied in to prevent the problems related to high sodium intake (i.e. the hypertension). One of the possibilities to reduce the sodium content is ...
Composition, proteolysis índices and coagulating properties of ewe milk as affected by bulk tank somatic cell count

Martí de Olives, Ana María; Navarro Rios, M. Jesus; Rubert Alemán, Joaquín; Fernández Martínez, Nemesio; Molina Pons, Mª Pilar (Cambridge University Press (CUP), 2015-08)

[EN] The aim of this study was to assess the effect of ovine bulk tank somatic cell count (BTSCC) on composition,proteose-peptone (p-p) content and casein fractions as indicating parameters for proteolysis and coagulating ...
Desarrollo de un proceso orientado a la mejora del perfil nutricional y digestibilidad de harina de lentejas

Vela Gisbert, Marina Isabel (Universitat Politècnica de València, 2020-03-06)

[ES] En los últimos años se ha mostrado un gran interés en el uso de fuentes de proteína vegetal, como alternativa a la de origen animal, no sólo por su precio sino también por contribuir a una mayor sostenibilidad ambiental. ...
Effect of cooking methods and intestinal conditions on lipolysis, proteolysis and xanthophylls bioaccessibility of eggs

Asensio-Grau, Andrea; Peinado Pardo, Irene; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María (Elsevier, 2018)

[EN] Digestibility of macro and micronutrients depends on the ingested food as well as on gastrointestinal conditions, being those suboptimal in exocrine pancreatic insufficiency (EPI) patients. Under this scenario, oral ...
Effect of cooking on protein digestion and antioxidant activity of different legume pastes

Gallego Ibáñez, Marta; Arnal-Salinas, Milagros; Barat Baviera, José Manuel; Talens Oliag, Pau (MDPI AG, 2021-01)

[EN] Legumes are protein-rich foods that can be used to prepare pastes or pureed foods suitable for babies and the elderly. The aims of this study were the characterization of different legume pastes (from soybean, lentil, ...
Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

Pérez-Santaescolástica, C.; Carballo, J.; Fulladosa, E.; Garcia-Perez, J.V.; Benedito Fort, José Javier; Lorenzo, J.M. (Elsevier, 2018-05)

[EN] Defective textures in dry-cured ham are a common problem that causes important economic losses in the ham industry. An increase of proteolysis during the dry-cured ham processing may lead to high adhesiveness and ...
Effect of subclinical mastitis on proteolysis in ovine milk

Marti-De Olives A.; Le Roux, Yves; Rubert-Alemán J.; Peris Ribera, Cristófol Josep; Molina Pons, Mª Pilar (American Dairy Science Association, 2011)

The aim of this work was to evaluate the effect of intramammary infection (IMI) on the endogenous proteolysis of milk. Four control checks were carried out in the half-udder milk of 10 ewes that acquired unilateral subclinical ...
Effect of subclinical mastitis on the yield and cheese-making properties of ewe's milk

Martí-De Olives, Ana; Peris Ribera, Cristófol Josep; Molina Pons, Mª Pilar (Elsevier, 2020-03)

[EN] This review covers an update of scientific knowledge about productive and technological consequences of subclinical mastitis in sheep milk. The literature reports individual milk yield losses of 2.6-43.1 %, being ...
Estudio de la generación de péptidos y su caracterización como marcadores de calidad del jamón curado

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 ...
Exploring the Impact of Solid-State Fermentation on Macronutrient Profile and Digestibility in Chia (Salvia hispanica) and Sesame (Sesamum Indicum) Seeds

Calvo-Lerma, Joaquim; Asensio-Grau, Andrea; García Hernández, Jorge; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María (MDPI AG, 2022-02)

[EN] Fermentation of plant-based substrates with edible fungi enhances the nutrient profile and digestibility, but it has been scarcely applied to edible seeds, which are rich in healthy lipids. In this study, chia and ...
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 (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 ...
Impact of processing and intestinal conditions on in vitro digestion of Chia (Salvia hispanica) seeds and derivatives

Calvo-Lerma, Joaquim; Paz-Yépez, Carolina; Asensio-Grau, Andrea; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María (MDPI AG, 2020-03)

[EN] Chia seeds present with an excellent nutrient profile, including polyunsaturated fat, protein, fibre and bioactive compounds, which make them a potential food or ingredient to bring beneficial health effects. However, ...
Impacto del procesado sobre la digestibilidad in vitro de semillas de chía (Salvia hispánica) y sus derivados

Villalobos Pineda, Karla Katherine (Universitat Politècnica de València, 2020-05-07)

[ES] Las semillas de chía son una excelente fuente de proteínas, ácidos grasos insaturados, fibra y compuestos antioxidantes. Sin embargo, la estructura matricial de las semillas parece limitar la digestibilidad y liberación ...
In vitro digestion of salmon: Influence of processing and intestinal conditions on macronutrients digestibility

Asensio-Grau, Andrea; Calvo-Lerma, Joaquim; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María (Elsevier, 2021-04-16)

[EN] Salmon is the main dietary source of omega-3 lipids and contains high-biological value protein. However, processing techniques could affect macronutrient digestibility. Also, altered intestinal conditions, particularly ...
In vitro study of cheese digestion: Effect of type of cheese and intestinal conditions on macronutrients digestibility

Asensio-Grau, Andrea; Peinado, I.; Heredia Gutiérrez, Ana Belén; Andrés Grau, Ana María (Elsevier, 2019-10)

[EN] Exocrine Pancreatic Insufficiency (EPI) implies maldigestion, being pancreatic enzyme replacement therapy the treatment to enhance digestibility. This study aims at analysing the influence of cheese-related factors ...