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Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products

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Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products

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Gallego Ibáñez, M.; Mora Soler, L.; Hayes, M.; Reig Riera, MM.; Toldrá Vilardell, F. (2017). Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products. FOOD RESEARCH INTERNATIONAL. 296-306. doi:10.1016/j.foodres.2017.04.027

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/89676

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Title: Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Issued date:
Embargo end date: 2018-07-31
Abstract:
[EN] Dry-cured ham by-products have been traditionally used in Mediterranean household cooking of broths and stews. The aim of this work was to evaluate the effect of cooking treatments and in vitro gastrointestinal ...[+]
Subjects: Bioactive peptides , Heat treatment , Gastrointestinal digestion , Mass spectrometry , Ham bones
Copyrigths: Reserva de todos los derechos
Source:
FOOD RESEARCH INTERNATIONAL. (issn: 0963-9969 )
DOI: 10.1016/j.foodres.2017.04.027
Publisher version: http:dx.doi.org/10.1016/j.foodres.2017.04.027
Thanks:
Emerging Research Group Grant from Generalitat Valenciana in Spain (GV/2015/138) and Juan de la Cierva postdoctoral contract to LM are acknowledged. Grant Agreement 614281 (HIGHVALFOOD) and contract to MG are also acknowledged. ...[+]
Type: Artículo

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