Zobrazeno 1 - 10
of 96
pro vyhledávání: '"M. Concepción Aristoy"'
Publikováno v:
Journal of Functional Foods, Vol 69, Iss , Pp 103956- (2020)
Dry-cured hams are a good source of bioactive peptides, whose stability to gastrointestinal (GI) digestion determines their bioaccessibility and thus their bioavailability to exert beneficial effects. The aim of this study was to evaluate the effect
Externí odkaz:
https://doaj.org/article/86aa98dc3bec4b4ab53070f126ca320f
Autor:
Marta Gallego, Charlotte Grootaert, Leticia Mora, M. Concepción Aristoy, John Van Camp, Fidel Toldrá
Publikováno v:
Journal of Functional Foods, Vol 21, Iss , Pp 388-395 (2016)
Angiotensin converting enzyme (ACE) inhibitory peptides have been extensively studied as an alternative to synthetic drugs for the treatment of hypertension. Recent studies have shown that dry-cured ham is an important source of naturally generated b
Externí odkaz:
https://doaj.org/article/0dd253457e054f48b3b2e284ec8f2549
Fat, composed mainly of triacylglycerols and phospholipids, and protein, composed of amino acids, constitute major components of meat. Carbohydrate, in the form of glycogen, is present in very low amounts. This article describes the main methodologie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::735b79c7cb2477ef1aa69eb977309089
https://doi.org/10.1016/b978-0-323-85125-1.00047-8
https://doi.org/10.1016/b978-0-323-85125-1.00047-8
Autor:
M. Concepción Aristoy, Fidel Toldrá
Publikováno v:
Handbook of Dairy Foods Analysis ISBN: 9780429342967
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c54828e8bfbce7c1a8a3c85369e7d51f
https://doi.org/10.1201/9780429342967-3
https://doi.org/10.1201/9780429342967-3
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Peptidyl post-translational modifications (PTMs) could influence the final quality of processed meat. In this study, the peptide oxidative phenomena in Spanish dry-cured ham (Biceps femoris muscle) was evaluated at different ripening times (9, 12, 15
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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 produced in Spain, Italy and Chin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bd47bfed66339ee0c4deb2e19ce02f2f
http://hdl.handle.net/10261/207767
http://hdl.handle.net/10261/207767
Effect of dietary organic selenium on muscle proteolytic activity and water-holding capacity in pork
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
This study evaluates the effect of dietary selenium (Se) supplementation source (organic, Se-enriched yeast; SY vs. inorganic, sodium selenite; SS), dose (0.2: L vs. 0.4: H mg/kg) and the combination of Se and vitamin E (VITE + SS) for 26 days on dri
Autor:
Setya Budi Muhammad Abduh, Amparo Alegría, M-Concepción Aristoy, Francisco J. Barba, Reyes Barberá, Virginia Blanco-Morales, Danijela Bursać Kovačević, Antonio Cilla, Giancarlo Cravotto, B. Díaz-Reinoso, H. Domínguez, Rubén Domínguez, Sheba Mae Duque, Ismail Es, Mario Estévez, Daniela S. Ferreira, Daniel Franco, Domagoj Gabrić, Marta Gallego, Guadalupe Garcia-Llatas, Aliakbar Gholamhosseinpour, Alessandra Giardinieri, Daniel Granato, Seyed Mohammad Bagher Hashemi, Sze Ying Leong, Monica Rosa Loizzo, Gabriel López-García, María López-Pedrouso, José M. Lorenzo, Kumar Mallikarjunan, Margarida Moldão-Martins, Leticia Mora, A. Moure, Amin Mousavi Khaneghah, Paulo Eduardo Sichetti Munekata, Indrawati Oey, Deborah Pacetti, Mirian Pateiro, Kiana Pourmohammadi, Predrag Putnik, Milagro Reig, Shahin Roohinejad, Elena Roselló-Soto, Diana I. Santos, Jorge Manuel Alexandre Saraiva, Rohit Thirumdas, Fidel Toldrá, António A. Vicente, Carlos Zapata
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4a8eed2cd4ba90bfea4d1f0c39d808b
https://doi.org/10.1016/b978-0-12-814174-8.09992-3
https://doi.org/10.1016/b978-0-12-814174-8.09992-3