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Bioactive peptides generated in the processing of dry-cured ham

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Bioactive peptides generated in the processing of dry-cured ham

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Toldrá Vilardell, F.; Gallego-Ibáñez, M.; Reig Riera, MM.; Aristoy, M.; Mora, L. (2020). Bioactive peptides generated in the processing of dry-cured ham. Food Chemistry. 321:1-9. https://doi.org/10.1016/j.foodchem.2020.126689

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Título: Bioactive peptides generated in the processing of dry-cured ham
Autor: Toldrá Vilardell, Fidel Gallego-Ibáñez, Marta Reig Riera, Mª Milagro Aristoy, M-Concepción Mora, Leticia
Entidad UPV: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[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 ...[+]
Palabras clave: Proteolysis , Peptides , Bioactive peptides , Proteomics , Enzymes , Peptidases , Exo-peptidases
Derechos de uso: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Fuente:
Food Chemistry. (issn: 0308-8146 )
DOI: 10.1016/j.foodchem.2020.126689
Editorial:
Elsevier
Versión del editor: https://doi.org/10.1016/j.foodchem.2020.126689
Título del congreso: 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health
Lugar del congreso: Seville, Spain
Fecha congreso: Septiembre 17-20,2019
Código del Proyecto:
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2013-2016/AGL2017-89381-R/ES/SABOR DEL JAMON CURADO: GENERACION DE DI Y TRIPEPTIDOS DURANTE EL PROCESO, SU CONTRIBUCION AL SABOR Y POSIBLES EFECTOS DE SU OXIDACION/
Agradecimientos:
The research leading to these results received funding from Grant AGL2017-89831-R from the Spanish Ministry of Economy, Industry and Competitivity and FEDER funds The Ramon y Cajal postdoctoral contract to LM is also acknowledged.[+]
Tipo: Artículo Comunicación en congreso

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