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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

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/165910

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Title: Bioactive peptides generated in the processing of dry-cured ham
Author: Toldrá Vilardell, Fidel Gallego-Ibáñez, Marta Reig Riera, Mª Milagro Aristoy, M-Concepción Mora, Leticia
UPV Unit: 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
Issued date:
[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 ...[+]
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.2020.126689
Publisher version: https://doi.org/10.1016/j.foodchem.2020.126689
Conference name: 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health
Conference place: Seville, Spain
Conference date: Septiembre 17-20,2019
Project ID:
Ministerio de Ciencia, Innovación y Universidades/AGL2017-89381-R
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.[+]
Type: Artículo Comunicación en congreso

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