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Stability of the potent antioxidant peptideSNAAC identified from Spanish dry cured ham

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Stability of the potent antioxidant peptideSNAAC identified from Spanish dry cured ham

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Gallego-Ibáñez, M.; Mora Soler, L.; Reig Riera, MM.; Toldrá Vilardell, F. (2018). Stability of the potent antioxidant peptideSNAAC identified from Spanish dry cured ham. Food Research International. (105):873-879. https://doi.org/10.1016/j.foodres.2017.12.006

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/117897

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Title: Stability of the potent antioxidant peptideSNAAC identified from Spanish dry cured ham
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:
Embargo end date: 2019-03-01
Abstract:
[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 ...[+]
Subjects: Peptides , Antioxidant , Gastrointestinal digestion , Processing , Oxidation
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food Research International. (issn: 0963-9969 )
DOI: 10.1016/j.foodres.2017.12.006
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.foodres.2017.12.006
Project ID: info:eu-repo/grantAgreement/EC/FP7/614281/EU
Thanks:
Emerging Research Group Grant from Generalitat Valenciana in Spain (GV/2015/138) and Juan de la Cierva postdoctoral contract to LM are acknowledged. Grant Agreement 614281 (HIGHVALFOOD) and contract to MG are also acknowledged. ...[+]
Type: Artículo

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