Zobrazeno 1 - 10
of 625
pro vyhledávání: '"Fidel, Toldrá"'
Publikováno v:
Ultrasonics Sonochemistry, Vol 101, Iss , Pp 106697- (2023)
In this study, the effects of ultrasound-assisted enzymatic hydrolysis on the extraction of anti-inflammatory peptides from porcine bone collagen were investigated. The results showed that ultrasound treatment increased the content of α-helix while
Externí odkaz:
https://doaj.org/article/b053b62958aa47bcb120f2b2f2b9dd2c
Autor:
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Claude Lambré, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Fidel Toldrá, Jaime Aguilera, Natália Kovalkovičová, Yi Liu, Joaquim Maia, Giulio diPiazza, Andrew Chesson
Publikováno v:
EFSA Journal, Vol 21, Iss 8, Pp n/a-n/a (2023)
Abstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase; EC 3.1.1.3) is produced with the non‐genetically modified Rhizopus arrhizus strain AE‐TL(B) by Amano Enzyme Inc. The food enzyme was considered free from viable cells
Externí odkaz:
https://doaj.org/article/e121c80a86c349d4b3bc033da1996f74
Autor:
Fidel Toldra
Lawrie's Meat Science, Eighth Edition, provides a timely and thorough update to this key reference work, documenting significant advances in the meat industry, including storage and preservation of meat, the eating quality of meat, and meat safety. T
Autor:
Fidel Toldrá, Leticia Mora
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 5, Iss , Pp 100122- (2022)
Externí odkaz:
https://doaj.org/article/4dbc6ce350744d6ab1f539114ef70636
Publikováno v:
Foods, Vol 12, Iss 14, p 2814 (2023)
Salting is a crucial step during the production of dry-cured ham and it is not well known whether it has an impact on the generation of taste-active peptides. The present study focused on the quantitation of kokumi γ-glutamyl peptides in low-salted
Externí odkaz:
https://doaj.org/article/452c82ecfb2e4e17990886bc1a15c381
Publikováno v:
Antioxidants, Vol 12, Iss 6, p 1151 (2023)
The utilization of animal bones as a protein source could be used as a sustainable pathway for the production of bioactive compounds. In this study, bones were pretreated with pepsin enzyme (PEP) and then sequentially hydrolyzed with Alcalase (PA) an
Externí odkaz:
https://doaj.org/article/f46a4ec93f6b4dee9efc322f8fc96c52
Publikováno v:
Food Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-14 (2021)
Abstract High cholesterolemia is a key risk factor for the development of cardiovascular diseases, which are the main cause of mortality in developed countries. Most therapies are focused on the modulation of its biosynthesis through 3-hydroxy-3-meth
Externí odkaz:
https://doaj.org/article/65d137df91664ba0902b5b5b0874cb65
Publikováno v:
International Journal of Molecular Sciences, Vol 24, Iss 2, p 1574 (2023)
Dry-cured pork products, such as dry-cured ham, undergo an extensive proteolysis during manufacturing process which determines the organoleptic properties of the final product. As a result of endogenous pork muscle endo- and exopeptidases, many mediu
Externí odkaz:
https://doaj.org/article/ce4f4211d1b04490aa83a79ffb8a26fd
Publikováno v:
Journal of Functional Foods, Vol 87, Iss , Pp 104818- (2021)
Sweet dipeptide Ala-Ala (AA) could be one of the most abundant dipeptides naturally generated in meat products due to the high occurrence of its sequence all along endogenous proteins, which means it could play a key role in dry-cured ham flavour dev
Externí odkaz:
https://doaj.org/article/1e40a29de83441fbb92205aa6b200df4
Identification of dipeptides by MALDI-ToF mass spectrometry in long-processing Spanish dry-cured ham
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 3, Iss , Pp 100048- (2021)
The processing of dry-cured ham results in the generation of small peptides by the action of endogenous enzymes on muscle proteins. Common proteomic workflows involve previous separation techniques based on liquid chromatography which are expensive a
Externí odkaz:
https://doaj.org/article/b0975d7a71b5471d85b4934f15c67713