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Small peptides hydrolysis in dry-cured meat

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Small peptides hydrolysis in dry-cured meat

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Mora Soler, L.; Gallego Ibáñez, M.; Escudero, E.; Reig Riera, MM.; Aristoy, MC.; Toldrá Vilardell, F. (2015). Small peptides hydrolysis in dry-cured meat. International Journal of Food Microbiology. 212:9-15. doi:10.1016/j.ijfoodmicro.2015.04.018

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/69499

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Title: Small peptides hydrolysis in dry-cured meat
Author:
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Abstract:
[EN] Large amounts of different peptides are naturally generated in dry-cured meats as a consequence of the intense proteolysis mechanisms which take place during their processing. In fact, meat proteins are extensively ...[+]
Subjects: Proteolysis , Peptides , Proteomics , Enzymes , Peptidases
Copyrigths: Reserva de todos los derechos
Source:
International Journal of Food Microbiology. (issn: 0168-1605 )
DOI: 10.1016/j.ijfoodmicro.2015.04.018
Publisher:
Elsevier
Publisher version: http://dx.doi.org/10.1016/j.ijfoodmicro.2015.04.018
Conference name: 2nd International Symposium on Fermented Meat
Conference place: Valencia, SPAIN
Conference date: OCT 20-23, 2014
Project ID: info:eu-repo/grantAgreement/EC/FP7/312090
Thanks:
The research leading to these results received funding from the European Union Seventh Framework Programme (FP7/2007-2013) under Grant Agreement 312090 (BACCHUS). This publication reflects only the author views and the ...[+]
Type: Artículo Comunicación en congreso

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