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Listar por palabra clave "Peptidases"

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Listar por palabra clave "Peptidases"

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    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 ...
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    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 ...
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    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, ...
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    Small peptides hydrolysis in dry-cured meat 
    Mora Soler, Leticia; Gallego Ibáñez, Marta; Escudero, E.; Reig Riera, Mª Milagro; Aristoy, María Concepción; Toldrá Vilardell, Fidel (Elsevier, 2015-11-06)
    [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 ...