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Generation of bioactive peptides during food processing

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Toldrá Vilardell, F.; Reig Riera, MM.; Aristoy Albert, MC.; Mora Soler, L. (2018). Generation of bioactive peptides during food processing. Food Chemistry. 267:395-404. https://doi.org/10.1016/j.foodchem.2017.06.119

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Title: Generation of bioactive peptides during food processing
Author: Toldrá Vilardell, Fidel Reig Riera, Mª Milagro Aristoy Albert, María Concepción Mora Soler, Leticia
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
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[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 ...[+]
Subjects: Proteolysis , Peptides , Bioactive peptides , Proteomics , Enzymes , Peptidases , Exo-peptidases
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2017.06.119
Publisher version: https://doi.org/10.1016/j.foodchem.2017.06.119
Conference name: 1st Food Chemistry Conference: Shaping the future of food quality, health and safety
Conference place: Amsterdam, The Netherlands
Conference date: Octubre 30-Noviembre 01,2016
Project ID:
The research leading to these results received funding from Grant AGL2014-57367-R from the Spanish Ministry of Economy, Industry and Competitivity and FEDER funds and from the European Union 7th Framework Programme ...[+]
Type: Artículo Comunicación en congreso

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