- -

Bioactive peptides generated in the processing of dry-cured ham

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Bioactive peptides generated in the processing of dry-cured ham

Mostrar el registro sencillo del ítem

Ficheros en el ítem

Thumbnail
Nombre: Toldrá;Gallego-Ib ...
Tamaño: 600.2Kb
Formato: PDF
Descripción: Versión del Autor.
Abrir
[Cerrado]
Nombre: Bioactive peptides ...
Tamaño: 5.609Mb
Formato: PDF
Descripción: Versión editorial
Solicitar una copia al autor
dc.contributor.author Toldrá Vilardell, Fidel es_ES
dc.contributor.author Gallego-Ibáñez, Marta es_ES
dc.contributor.author Reig Riera, Mª Milagro es_ES
dc.contributor.author Aristoy, M-Concepción es_ES
dc.contributor.author Mora, Leticia es_ES
dc.date.accessioned 2021-05-04T03:32:16Z
dc.date.available 2021-05-04T03:32:16Z
dc.date.issued 2020-08-15 es_ES
dc.identifier.issn 0308-8146 es_ES
dc.identifier.uri http://hdl.handle.net/10251/165910
dc.description.abstract [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 produced in Spain, Italy and China is reviewed in this manuscript. Major muscle proteins are extensively hydrolysed firstly by endogenous endo-peptidases followed by the successive action of exo-peptidases, mainly, triand di-peptidylpeptidases, aminopeptidases and carboxypeptidases. Such proteolysis is very intense and consists of the generation of large amounts of free amino acids and a good number of peptides with different sequences and lengths, some of them exerting relevant bioactivities like angiotensin converting enzyme inhibitory activity, antioxidant activity, di-peptidylpeptidase IV inhibitory activity among other and in vivo antihypertensive, hypoglycemic or anti-inflammatory activity. This manuscript reviews the recent findings showing that dry-cured ham constitutes a good source of natural bioactive peptides that have potential benefit for human health. es_ES
dc.description.sponsorship 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. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Chemistry es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Proteolysis es_ES
dc.subject Peptides es_ES
dc.subject Bioactive peptides es_ES
dc.subject Proteomics es_ES
dc.subject Enzymes es_ES
dc.subject Peptidases es_ES
dc.subject Exo-peptidases es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Bioactive peptides generated in the processing of dry-cured ham es_ES
dc.type Artículo es_ES
dc.type Comunicación en congreso es_ES
dc.identifier.doi 10.1016/j.foodchem.2020.126689 es_ES
dc.relation.projectID 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/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation 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 es_ES
dc.description.accrualMethod S es_ES
dc.relation.conferencename 2nd Food Chemistry Conference: Shaping the Future of Food Quality, Safety, Nutrition and Health es_ES
dc.relation.conferencedate Septiembre 17-20,2019 es_ES
dc.relation.conferenceplace Seville, Spain es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.foodchem.2020.126689 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 9 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 321 es_ES
dc.identifier.pmid 32259732 es_ES
dc.relation.pasarela S\421966 es_ES
dc.contributor.funder European Regional Development Fund es_ES
dc.contributor.funder Ministerio de Economía y Competitividad es_ES
dc.contributor.funder Agencia Estatal de Investigación es_ES
dc.description.references Agyei, D., Ongkudon, C. M., Wei, C. Y., Chan, A. S., & Danquah, M. K. (2016). Bioprocess challenges to the isolation and purification of bioactive peptides. Food and Bioproducts Processing, 98, 244-256. doi:10.1016/j.fbp.2016.02.003 es_ES
dc.description.references American Cancer Society (2012) ACS Guidelines for Nutrition and Physical Activity. https://www.cancer.org/healthy/eat-healthy-get-active/acs-guidelines-nutrition-physical-activity-cancer-prevention/guidelines.html. (Accesed 25 february 2020). es_ES
dc.description.references Arroume, N., Froidevaux, R., Kapel, R., Cudennec, B., Ravallec, R., Flahaut, C., … Dhulster, P. (2016). Food peptides: purification, identification and role in the metabolism. Current Opinion in Food Science, 7, 101-107. doi:10.1016/j.cofs.2016.02.005 es_ES
dc.description.references Bosse (née Danz), R., Müller, A., Gibis, M., Weiss, A., Schmidt, H., & Weiss, J. (2017). Recent advances in cured raw ham manufacture. Critical Reviews in Food Science and Nutrition, 58(4), 610-630. doi:10.1080/10408398.2016.1208634 es_ES
dc.description.references Carrasco-Castilla, J., Hernández-Álvarez, A. J., Jiménez-Martínez, C., Gutiérrez-López, G. F., & Dávila-Ortiz, G. (2012). Use of Proteomics and Peptidomics Methods in Food Bioactive Peptide Science and Engineering. Food Engineering Reviews, 4(4), 224-243. doi:10.1007/s12393-012-9058-8 es_ES
dc.description.references Chenni, F. Z., Taché, S., Naud, N., Guéraud, F., Hobbs, D. A., Kunhle, G. G. C., … Corpet, D. E. (2013). Heme-Induced Biomarkers Associated with Red Meat Promotion of colon Cancer Are Not Modulated by the Intake of Nitrite. Nutrition and Cancer, 65(2), 227-233. doi:10.1080/01635581.2013.749291 es_ES
dc.description.references Dellafiora, L., Paolella, S., Dall’Asta, C., Dossena, A., Cozzini, P. & Galaverna, G. (2015). Hybrid in Silico/in Vitro Approach for the Identification of Angiotensin I Converting Enzyme Inhibitory Peptides from Parma Dry-Cured Ham. Journal of Agricultural & Food Chemistry, 63, 6366−6375. doi: 10.1021/acs.jafc.5b02303. es_ES
dc.description.references EFSA (European Food Safety Authority) (2017). Re-evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives. The EFSA Journal, 15, 4786. doi: 10.2903/j.efsa.2017.4786. es_ES
dc.description.references Escudero, E., Aristoy, M.-C., Nishimura, H., Arihara, K., & Toldrá, F. (2012). Antihypertensive effect and antioxidant activity of peptide fractions extracted from Spanish dry-cured ham. Meat Science, 91(3), 306-311. doi:10.1016/j.meatsci.2012.02.008 es_ES
dc.description.references Escudero, E., Mora, L., Fraser, P. D., Aristoy, M.-C., Arihara, K., & Toldrá, F. (2013). Purification and Identification of antihypertensive peptides in Spanish dry-cured ham. Journal of Proteomics, 78, 499-507. doi:10.1016/j.jprot.2012.10.019 es_ES
dc.description.references Escudero, E., Mora, L., Fraser, P. D., Aristoy, M.-C., & Toldrá, F. (2013). Identification of novel antioxidant peptides generated in Spanish dry-cured ham. Food Chemistry, 138(2-3), 1282-1288. doi:10.1016/j.foodchem.2012.10.133 es_ES
dc.description.references Escudero, E., Mora, L., & Toldrá, F. (2014). Stability of ACE inhibitory ham peptides against heat treatment and in vitro digestion. Food Chemistry, 161, 305-311. doi:10.1016/j.foodchem.2014.03.117 es_ES
dc.description.references Flores, M., Mora, L., Reig, M., & Toldrá, F. (2019). Risk assessment of chemical substances of safety concern generated in processed meats. Food Science and Human Wellness, 8(3), 244-251. doi:10.1016/j.fshw.2019.07.003 es_ES
dc.description.references Gallego, M., Aristoy, M.-C., & Toldrá, F. (2014). Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured ham. Meat Science, 96(2), 757-761. doi:10.1016/j.meatsci.2013.09.014 es_ES
dc.description.references Gallego, M., Grootaert, C., Mora, L., Aristoy, M. C., Van Camp, J., & Toldrá, F. (2016). Transepithelial transport of dry-cured ham peptides with ACE inhibitory activity through a Caco-2 cell monolayer. Journal of Functional Foods, 21, 388-395. doi:10.1016/j.jff.2015.11.046 es_ES
dc.description.references Mora, L., Gallego, M., & Toldrá, F. (2018). New approaches based on comparative proteomics for the assessment of food quality. Current Opinion in Food Science, 22, 22-27. doi:10.1016/j.cofs.2018.01.005 es_ES
dc.description.references Gallego, M., Mora, L. & Toldrá, F. (2018b). Perspectives in the use of peptidomics in ham. Proteomics, 18, 1700422 (1-9). doi: 10.1002/pmic.201700422. es_ES
dc.description.references Gallego, M., Mora, L., & Toldrá, F. (2018). Health relevance of antihypertensive peptides in foods. Current Opinion in Food Science, 19, 8-14. doi:10.1016/j.cofs.2017.12.004 es_ES
dc.description.references Gallego, M., Mora, L., & Toldrá, F. (2018). Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured ham. Food Chemistry, 258, 8-15. doi:10.1016/j.foodchem.2018.03.035 es_ES
dc.description.references Gallego, M., Mora, L., Reig, M., & Toldrá, F. (2018). Stability of the potent antioxidant peptide SNAAC identified from Spanish dry-cured ham. Food Research International, 105, 873-879. doi:10.1016/j.foodres.2017.12.006 es_ES
dc.description.references Gallego, M., Mora, L., & Toldrá, F. (2019). Potential cardioprotective peptides generated in Spanish dry-cured ham. Journal of Food Bioactives, 6. doi:10.31665/jfb.2019.6188 es_ES
dc.description.references Gierse, J., Thorarensen, A., Beltey, K., Bradshaw-Pierce, E., Cortes-Burgos, L., Hall, T., … Masferrer, J. (2010). A Novel Autotaxin Inhibitor Reduces Lysophosphatidic Acid Levels in Plasma and the Site of Inflammation. Journal of Pharmacology and Experimental Therapeutics, 334(1), 310-317. doi:10.1124/jpet.110.165845 es_ES
dc.description.references Gu, Y., Majumder, K., & Wu, J. (2011). QSAR-aided in silico approach in evaluation of food proteins as precursors of ACE inhibitory peptides. Food Research International, 44(8), 2465-2474. doi:10.1016/j.foodres.2011.01.051 es_ES
dc.description.references IARC (International Agency for Research on Cancer, World Helath Organization) (2015). IARC Monographs on the evaluation of carcinogenic risks to humans, vol 114, 1–498. es_ES
dc.description.references Kanner, J. (1994). Oxidative processes in meat and meat products: Quality implications. Meat Science, 36(1-2), 169-189. doi:10.1016/0309-1740(94)90040-x es_ES
dc.description.references Lacroix, I. M. E., & Li-Chan, E. C. Y. (2012). Evaluation of the potential of dietary proteins as precursors of dipeptidyl peptidase (DPP)-IV inhibitors by an in silico approach. Journal of Functional Foods, 4(2), 403-422. doi:10.1016/j.jff.2012.01.008 es_ES
dc.description.references Lafarga, T., O’Connor, P., & Hayes, M. (2014). Identification of novel dipeptidyl peptidase-IV and angiotensin-I-converting enzyme inhibitory peptides from meat proteins using in silico analysis. Peptides, 59, 53-62. doi:10.1016/j.peptides.2014.07.005 es_ES
dc.description.references Lammi, C., Aiello, G., Boschin, G., & Arnoldi, A. (2019). Multifunctional peptides for the prevention of cardiovascular disease: A new concept in the area of bioactive food-derived peptides. Journal of Functional Foods, 55, 135-145. doi:10.1016/j.jff.2019.02.016 es_ES
dc.description.references Lan, V. T. T., Ito, K., Ohno, M., Motoyama, T., Ito, S., & Kawarasaki, Y. (2015). Analyzing a dipeptide library to identify human dipeptidyl peptidase IV inhibitor. Food Chemistry, 175, 66-73. doi:10.1016/j.foodchem.2014.11.131 es_ES
dc.description.references Li, H., & Aluko, R. E. (2010). Identification and Inhibitory Properties of Multifunctional Peptides from Pea Protein Hydrolysate. Journal of Agricultural and Food Chemistry, 58(21), 11471-11476. doi:10.1021/jf102538g es_ES
dc.description.references Liu, R., Xing, L., Fu, Q., Zhou, G., & Zhang, W. (2016). A Review of Antioxidant Peptides Derived from Meat Muscle and By-Products. Antioxidants, 5(3), 32. doi:10.3390/antiox5030032 es_ES
dc.description.references Márquez Contreras, E., Vázquez-Rico, I., Baldonedo-Suárez, A., Márquez-Rivero, S., Jiménez, J., Machancoses, F., … León-Justel, A. (2018). Effect of moderate and regular consumption of Cinco Jotas acorn-fed 100% Iberian ham on overall cardiovascular risk: A cohort study. Food Science & Nutrition, 6(8), 2553-2559. doi:10.1002/fsn3.869 es_ES
dc.description.references Martínez-Sánchez, S. M., Minguela, A., Prieto-Merino, D., Zafrilla-Rentero, M. P., Abellán-Alemán, J., & Montoro-García, S. (2017). The Effect of Regular Intake of Dry-Cured Ham Rich in Bioactive Peptides on Inflammation, Platelet and Monocyte Activation Markers in Humans. Nutrients, 9(4), 321. doi:10.3390/nu9040321 es_ES
dc.description.references Minkiewicz, P., Dziuba, J., & Michalska, J. (2011). Bovine Meat Proteins as Potential Precursors of Biologically Active Peptides - a Computational Study based on the BIOPEP Database. Food Science and Technology International, 17(1), 39-45. doi:10.1177/1082013210368461 es_ES
dc.description.references Montoro-García, S., Zafrilla-Rentero, M. P., Celdrán-de Haro, F. M., Piñero-de Armas, J. J., Toldrá, F., Tejada-Portero, L., & Abellán-Alemán, J. (2017). Effects of dry-cured ham rich in bioactive peptides on cardiovascular health: A randomized controlled trial. Journal of Functional Foods, 38, 160-167. doi:10.1016/j.jff.2017.09.012 es_ES
dc.description.references Mora, L., Escudero, E., Fraser, P. D., Aristoy, M.-C., & Toldrá, F. (2014). Proteomic identification of antioxidant peptides from 400 to 2500Da generated in Spanish dry-cured ham contained in a size-exclusion chromatography fraction. Food Research International, 56, 68-76. doi:10.1016/j.foodres.2013.12.001 es_ES
dc.description.references Mora, L., Escudero, E., Arihara, K., & Toldrá, F. (2015). Antihypertensive effect of peptides naturally generated during Iberian dry-cured ham processing. Food Research International, 78, 71-78. doi:10.1016/j.foodres.2015.11.005 es_ES
dc.description.references Mora, L., Gallego, M., Escudero, E., Reig, M., Aristoy, M.-C., & Toldrá, F. (2015). Small peptides hydrolysis in dry-cured meats. International Journal of Food Microbiology, 212, 9-15. doi:10.1016/j.ijfoodmicro.2015.04.018 es_ES
dc.description.references Mora, L., Escudero, E., & Toldrá, F. (2016). Characterization of the peptide profile in Spanish Teruel, Italian Parma and Belgian dry-cured hams and its potential bioactivity. Food Research International, 89, 638-646. doi:10.1016/j.foodres.2016.09.016 es_ES
dc.description.references Mora, L., Gallego, M., Reig, M., & Toldrá, F. (2017). Challenges in the quantitation of naturally generated bioactive peptides in processed meats. Trends in Food Science & Technology, 69, 306-314. doi:10.1016/j.tifs.2017.04.011 es_ES
dc.description.references Mora, L., Sentandreu, M.A. & Toldrá, F. (2011) Intense degradation of myosin light chain isoforms after dry-cured ham processing. Journal of Agricultural & Food Chemistry, 2011, 59, 3884-3892. doi: 10.1021/jf104070q. es_ES
dc.description.references Paolella, S., Falavigna, C., Faccini, A., Virgili, R., Sforza, S., Dall’Asta, C., … Galaverna, G. (2015). Effect of dry-cured ham maturation time on simulated gastrointestinal digestion: Characterization of the released peptide fraction. Food Research International, 67, 136-144. doi:10.1016/j.foodres.2014.10.026 es_ES
dc.description.references Pripp, A. H., Isaksson, T., Stepaniak, L., & S�rhaug, T. (2004). Quantitative structure-activity relationship modelling of ACE-inhibitory peptides derived from milk proteins. European Food Research and Technology, 219(6), 579-583. doi:10.1007/s00217-004-1004-4 es_ES
dc.description.references Pugliese, C., Sirtori, F., Škrlep, M., Piasentier, E., Calamai, L., Franci, O., & Čandek-Potokar, M. (2015). The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut. Meat Science, 100, 58-68. doi:10.1016/j.meatsci.2014.09.012 es_ES
dc.description.references Rao, S., Sun, J., Liu, Y., Zeng, H., Su, Y., & Yang, Y. (2012). ACE inhibitory peptides and antioxidant peptides derived from in vitro digestion hydrolysate of hen egg white lysozyme. Food Chemistry, 135(3), 1245-1252. doi:10.1016/j.foodchem.2012.05.059 es_ES
dc.description.references Toldrá, F., Rico, E., & Flores, J. (1993). Cathepsin B, D, H and L activities in the processing of dry-cured ham. Journal of the Science of Food and Agriculture, 62(2), 157-161. doi:10.1002/jsfa.2740620208 es_ES
dc.description.references Rodríguez-Nuñez, E., Aristoy, M.-C., & Toldrá, F. (1995). Peptide generation in the processing of dry-cured ham. Food Chemistry, 53(2), 187-190. doi:10.1016/0308-8146(95)90786-7 es_ES
dc.description.references Sánchez-Rivera, L., Martínez-Maqueda, D., Cruz-Huerta, E., Miralles, B., & Recio, I. (2014). Peptidomics for discovery, bioavailability and monitoring of dairy bioactive peptides. Food Research International, 63, 170-181. doi:10.1016/j.foodres.2014.01.069 es_ES
dc.description.references Schurink, M., van Berkel, W. J. H., Wichers, H. J., & Boeriu, C. G. (2006). Identification of Lipoxygenase Inhibitory Peptides from β-Casein by Using SPOT Synthesis. ChemBioChem, 7(5), 743-747. doi:10.1002/cbic.200500461 es_ES
dc.description.references Segura-Campos, M., Chel-Guerrero, L., Betancur-Ancona, D., & Hernandez-Escalante, V. M. (2011). Bioavailability of Bioactive Peptides. Food Reviews International, 27(3), 213-226. doi:10.1080/87559129.2011.563395 es_ES
dc.description.references Sentandreu, M., & Toldrá, F. (2001). Dipeptidyl peptidase activities along the processing of Serrano dry-cured ham. European Food Research and Technology, 213(2), 83-87. doi:10.1007/s002170100355 es_ES
dc.description.references TOLDRÁ, F., CERVERÓ, M.-C., & PART, C. (1993). Porcine Aminopeptidase Activity as Affected by Curing Agents. Journal of Food Science, 58(4), 724-726. doi:10.1111/j.1365-2621.1993.tb09344.x es_ES
dc.description.references Toldrá, F., Reig, M., Aristoy, M.-C., & Mora, L. (2018). Generation of bioactive peptides during food processing. Food Chemistry, 267, 395-404. doi:10.1016/j.foodchem.2017.06.119 es_ES
dc.description.references Toldrá, F. (1998). Proteolysis and Lipolysis in Flavour Development of Dry-cured Meat Products. Meat Science, 49, S101-S110. doi:10.1016/s0309-1740(98)00077-1 es_ES
dc.description.references Toldrá, F., & Flores, M. (1998). The Role of Muscle Proteases and Lipases in Flavor Development During the Processing of Dry-Cured Ham. Critical Reviews in Food Science and Nutrition, 38(4), 331-352. doi:10.1080/10408699891274237 es_ES
dc.description.references Toldrá, F., Aristoy, M.-C., & Flores, M. (2000). Contribution of muscle aminopeptidases to flavor development in dry-cured ham. Food Research International, 33(3-4), 181-185. doi:10.1016/s0963-9969(00)00032-6 es_ES
dc.description.references Udenigwe, C. C., & Aluko, R. E. (2011). Food Protein-Derived Bioactive Peptides: Production, Processing, and Potential Health Benefits. Journal of Food Science, 77(1), R11-R24. doi:10.1111/j.1750-3841.2011.02455.x es_ES
dc.description.references Virgili, R., Saccani, G., Gabba, L., Tanzi, E., & Soresi Bordini, C. (2007). Changes of free amino acids and biogenic amines during extended ageing of Italian dry-cured ham. LWT - Food Science and Technology, 40(5), 871-878. doi:10.1016/j.lwt.2006.03.024 es_ES
dc.description.references Wang, B., & Li, B. (2017). Effect of molecular weight on the transepithelial transport and peptidase degradation of casein-derived peptides by using Caco-2 cell model. Food Chemistry, 218, 1-8. doi:10.1016/j.foodchem.2016.08.106 es_ES
dc.description.references Wang, L., Li, X., Li, Y., Liu, W., Jia, X., Qiao, X., … Wang, S. (2018). Antioxidant and angiotensin I-converting enzyme inhibitory activities of Xuanwei ham before and after cooking and in vitro simulated gastrointestinal digestion. Royal Society Open Science, 5(7), 180276. doi:10.1098/rsos.180276 es_ES
dc.description.references Wilensky, R. L., Shi, Y., Mohler, E. R., Hamamdzic, D., Burgert, M. E., Li, J., … Macphee, C. H. (2008). Inhibition of lipoprotein-associated phospholipase A2 reduces complex coronary atherosclerotic plaque development. Nature Medicine, 14(10), 1059-1066. doi:10.1038/nm.1870 es_ES
dc.description.references Xing, L., Hu, Y., Hu, H., Ge, Q., Zhou, G., & Zhang, W. (2016). Purification and identification of antioxidative peptides from dry-cured Xuanwei ham. Food Chemistry, 194, 951-958. doi:10.1016/j.foodchem.2015.08.101 es_ES
dc.description.references Zhang, J., Zhen, Z., Zhang, W., Zeng, T., & Zhou, G. (2009). Effect of intensifying high-temperature ripening on proteolysis, lipolysis and flavor of Jinhua ham. Journal of the Science of Food and Agriculture, 89(5), 834-842. doi:10.1002/jsfa.3521 es_ES
dc.description.references Zhao, G. M., Zhou, G. H., Wang, Y. L., Xu, X. L., Huan, Y. J., & Wu, J. Q. (2005). Time-related changes in cathepsin B and L activities during processing of Jinhua ham as a function of pH, salt and temperature. Meat Science, 70(2), 381-388. doi:10.1016/j.meatsci.2005.02.004 es_ES
dc.description.references Zhou, C.-Y., Pan, D.-D., Bai, Y., Li, C.-B., Xu, X.-L., Zhou, G.-H., & Cao, J.-X. (2019). Evaluating endogenous protease of salting exudates during the salting process of Jinhua ham. LWT, 101, 76-82. doi:10.1016/j.lwt.2018.11.026 es_ES
dc.description.references Zhou, G. H., & Zhao, G. M. (2007). Biochemical changes during processing of traditional Jinhua ham. Meat Science, 77(1), 114-120. doi:10.1016/j.meatsci.2007.03.028 es_ES
dc.description.references Zhu, C.-Z., Zhang, W.-G., Kang, Z.-L., Zhou, G.-H., & Xu, X.-L. (2014). Stability of an antioxidant peptide extracted from Jinhua ham. Meat Science, 96(2), 783-789. doi:10.1016/j.meatsci.2013.09.004 es_ES
dc.description.references Zhu, C.-Z., Zhang, W.-G., Zhou, G.-H., Xu, X.-L., Kang, Z.-L., & Yin, Y. (2013). Isolation and Identification of Antioxidant Peptides from Jinhua Ham. Journal of Agricultural and Food Chemistry, 61(6), 1265-1271. doi:10.1021/jf3044764 es_ES
dc.description.references Zhu, C.-Z., Zhang, W.-G., Zhou, G.-H., & Xu, X.-L. (2015). Identification of antioxidant peptides of Jinhua ham generated in the products and through the simulated gastrointestinal digestion system. Journal of the Science of Food and Agriculture, 96(1), 99-108. doi:10.1002/jsfa.7065 es_ES
dc.description.references Zhu, C.-Z., Tian, W., Li, M.-Y., Liu, Y.-X., & Zhao, G.-M. (2017). Separation and identification of peptides from dry-cured Jinhua ham. International Journal of Food Properties, 20(sup3), S2980-S2989. doi:10.1080/10942912.2017.1389954 es_ES


Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem