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Listar por palabra clave "Bioactive peptides"

Mostrando ítems 1-13 de 13

Bioactive peptides generated from meat industry by products

Mora, Leticia; Reig Riera, Mª Milagro; Toldra, Fidel (Elsevier, 2014-11)

There is a large generation of meat by-products, not only from slaughtering but also in the meat industry from trimming and deboning during further processing. This results in extraordinary volumes of by-products that are ...
Bioactive peptides generated in the processing of dry-cured ham

Toldrá Vilardell, Fidel; Gallego-Ibáñez, Marta; Reig Riera, Mª Milagro; Aristoy, M-Concepción; Mora, Leticia (Elsevier, 2020-08-15)

[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 ...
Challenges in the quantitation of the naturally generated bioactive peptides in processed meats

Mora Soler, Leticia; Gallego-Ibáñez, Marta; Reig Riera, Mª Milagro; Toldrá Vilardell, Fidel (Elsevier, 2017)

[EN] Background: The final characteristics of processed meats depend on many factors but one of the most important is the intense proteolysis occurred in muscle proteins due to the action of endogenous enzymes in dry-cured ...
Desarrollo de metodologías alternativas para la evaluación de proteínas precursoras de peptidos bioactivos

Sánchez Chica, Eylen Manuela (Universitat Politècnica de València, 2017-09-21)

[ES] El desarrollo y aplicación de metodologías alternativas a la experimentación empírica tradicional resulta muy interesante para un mejor aprovechamiento de los recursos científicos y el tiempo de ensayo. La metodología ...
Determinación de aniones y cationes y estudio de la actividad biológica en jamón curado

Moreno Mariscal, Cristina (Universitat Politècnica de València, 2022-10-20)

[ES] Los iones inorgánicos están presentes en todos los alimentos de manera natural, pero, además, algunos se adicionan para ayudar en los procesos de fabricación de algunos alimentos, o, para mejorar sus características ...
Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products

Gallego Ibáñez, Marta; Mora Soler, Leticia; Hayes, María; Reig Riera, Mª Milagro; Toldrá Vilardell, Fidel (2017)

[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 digestion ...
Generation of bioactive peptides during food processing

Toldrá Vilardell, Fidel; Reig Riera, Mª Milagro; Aristoy Albert, María Concepción; Mora Soler, Leticia (Elsevier, 2018)

[EN] Large amounts of peptides are naturally generated in foods through the proteolysis phenomena taking place during processing. Such proteolysis is carried out either by endogenous enzymes in ripened foods or by the ...
Innovations for healthier processed meats

Toldrá Vilardell, Fidel; Reig Riera, Mª Milagro (Elsevier, 2011-09)

[EN] Meat and meat products are generally recognised as good sources of high biological-value proteins, group B vitamins, minerals and trace elements as well as some other bioactive compounds. However, the image to consumers ...
Innovations in value-addition of edible meat by-products

Toldrá Vilardell, Fidel; Aristoy, M.-Concepción; Mora, Leticia; Reig Riera, Mª Milagro (Elsevier, 2012-11)

[EN] While muscle foods are the more commonly consumed portion of an animal, meat by-products such as the entrails and internal organs are also widely consumed. Considered high-priced delicacies or waste material to be ...
New Insights into meat by-product utilization

Toldrá Vilardell, Fidel; Mora Soler, Leticia; Reig Riera, Mª Milagro (Elsevier, 2016)

[EN] Meat industry generates large volumes of by-products like blood, bones, meat trimmings, skin, fatty tissues, horns, hoofs, feet, skull and viscera among others that are costly to be treated and disposed ecologically. ...
Obtención de extractos ricos en péptidos bioactivos a partir de huesos de jamón curado

Rubio Vidal, Blanca (Universitat Politècnica de València, 2022-10-21)

[ES] La industria cárnica genera muchos subproductos caros de gestionar y de alto impacto sobre el medio ambiente que se destinan a usos de bajo valor económico. Sin embargo, existe un gran interés por revalorizar dichos ...
Peptides with Potential Cardioprotective Effects Derived from Dry-Cured Ham Byproducts

Gallego-Ibáñez, Marta; Mora Soler, Leticia; Hayes, María; Reig Riera, Mª Milagro; Toldrá Vilardell, Fidel (American Chemical Society, 2019-01-30)

[EN] The interest in using food byproducts as a source of bioactive peptides has increased significantly in the recent years. The goal of this work was to determine the presence and stability of peptides showing angiotensin ...
Recent Progress in Enzymatic Release of Peptides in Foods of Animal Origin and Assessment of Bioactivity

Toldrá Vilardell, Fidel; Gallego-Ibáñez, Marta; Reig Riera, Mª Milagro; ARISTOY ALBERT, MARÍA CONCEPCIÓN; Mora Soler, Leticia (American Chemical Society, 2020-11-18)

[EN] There is a wide variety of peptides released from food proteins that are able to exert a relevant benefit for human health, such as angiotensin-converting enzyme inhibition, antioxidant, anti-inflammatory, hypoglucemic, ...