- -

Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

  • Estadisticas de Uso

Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham

Show full item record

Heres, A.; Gallego Ibáñez, M.; Mora Soler, L.; Toldrá, F. (2022). Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham. International Journal of Molecular Sciences. 23(5). https://doi.org/10.3390/ijms23052507

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/202885

Files in this item

Item Metadata

Title: Identification and Quantitation of Bioactive and Taste-Related Dipeptides in Low-Salt Dry-Cured Ham
Author: Heres, Alejandro Gallego Ibáñez, Marta Mora Soler, Leticia Toldrá, Fidel
Issued date:
Abstract:
[EN] The reduction of salt in meat products influences the natural mechanisms of proteolysis occurring in their processing, and could affect the final characteristics of the product in terms of texture and flavor due to ...[+]
Subjects: Mass spectrometry , Triple quadrupole , Bioactivity , Peptidomics , Peptides , Curing , Meat products , Dry-cured ham
Copyrigths: Reconocimiento (by)
Source:
International Journal of Molecular Sciences. (eissn: 1422-0067 )
DOI: 10.3390/ijms23052507
Publisher:
MDPI AG
Publisher version: https://doi.org/10.3390/ijms23052507
Project ID:
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/
info:eu-repo/grantAgreement/AEI//RYC-2016-19635//Ayudas Ramón y Cajal, convocatoria 2016/
info:eu-repo/grantAgreement/AEI//PRE2018-083367//Ayudas para contratos predoctorales para la formación de doctores, convocatoria 2018/
Thanks:
Grant AGL2017-89381-R funded by MCIN/AEI/10.13039/501100011033 by "ERDF A way of making Europe" is acknowledged. Grant PRE2018-083367 (A.H.) funded by MCIN/AEI/10.13039/501100011033 and "ESF Investing in your future" and ...[+]
Type: Artículo

recommendations

 

This item appears in the following Collection(s)

Show full item record