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Challenges in the quantitation of the naturally generated bioactive peptides in processed meats

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Challenges in the quantitation of the naturally generated bioactive peptides in processed meats

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Mora Soler, L.; Gallego-Ibáñez, M.; Reig Riera, MM.; Toldrá Vilardell, F. (2017). Challenges in the quantitation of the naturally generated bioactive peptides in processed meats. Trends in Food Science & Technology. 69:306-314. doi:10.1016/j.tifs.2017.04.011

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Title: Challenges in the quantitation of the naturally generated bioactive peptides in processed meats
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] Background: The final characteristics of processed meats depend on many factors but one of the most important is the intense proteolysis occurred in muscle proteins due to the action of endogenous enzymes in dry-cured ...[+]
Subjects: Peptidomics , Quantitation , Small peptides , Naturally generated peptides , Bioactive peptides , Dry-cured meat , Dry-cured ham , Dry-fermented sausages
Copyrigths: Reserva de todos los derechos
Source:
Trends in Food Science & Technology. (issn: 0924-2244 )
DOI: 10.1016/j.tifs.2017.04.011
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.tifs.2017.04.011
Thanks:
The research leading to these results received funding from the European Union 7th Framework Programme (FP7/2007-2013) under Grant Agreement 312090 (BACCHUS). This publication reflects only the author views and the Community ...[+]
Type: Artículo

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