Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Valeria Tironi"'
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 3, Iss , Pp 100053- (2021)
The relationship between structural and physicochemical properties and antioxidant activity of peptides from amaranth 11S-globulin was studied. Peptides AWEEREQGSR, TEVWDSNEQ, IYIEQGNGITGM and YLAGKPQQEH had the greatest in vitro activity (ORAC, HORA
Externí odkaz:
https://doaj.org/article/44a16b8ee11e429d9e06c4d5c2357f7e
Autor:
Alejandra Medrano-Fernandez, Adriana Maite Fernández-Fernández, Mariela Bollati-Fogolín, María Cristina Añón, Jessica Báez, Valeria Tironi
Publikováno v:
Journal of Food Science. 86:4479-4490
Whey is an abundantand sustainable source of bioactive peptides obtained from cheese making process. Whey proteins such as α-lactalbumin can be biologically active when the bioactive peptides encrypted in the amino acid sequence of the native protei
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ecaf8f809452863f0b7081fbfcb906c9
https://doi.org/10.1111/1750-3841.15918
https://doi.org/10.1111/1750-3841.15918
Publikováno v:
Handbook of Food Bioactive Ingredients ISBN: 9783030814045
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a1d0de4a198a683477ed887467f1a33
https://doi.org/10.1007/978-3-030-81404-5_18-1
https://doi.org/10.1007/978-3-030-81404-5_18-1
Publikováno v:
Food Bioscience. 41:101074
Cowpea protein isolates extracted at pH 8.0 (I8) and pH 10.0 (I10) were hydrolysed by alcalase to obtain limited (I8LH and I10LH) and extensive (I8HH and I10HH) hydrolysates. Hydrolysis degree was 2.3% for I8LH, 4.6% for I10LH, 25.8% for I8HH and 24.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2bddce059631c52c9ce37ea29a387a41
https://doi.org/10.1016/j.fbio.2021.101074
https://doi.org/10.1016/j.fbio.2021.101074
Publikováno v:
International Journal of Food Science & Technology. 44:1254-1262
Summary The aim of this work was to analyse the effect of rosemary extract application (200 and 500 ppm) on lipid oxidation, colour and protein modifications during the chilled storage (1.0 ± 0.7 °C) of sea salmon (Pseudopercis semifasciata). Lipid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f6d503ec842873d4e47e3e010a3bd121
https://doi.org/10.1111/j.1365-2621.2009.01955.x
https://doi.org/10.1111/j.1365-2621.2009.01955.x
Publikováno v:
Food and Bioprocess Technology. 2:374-382
Differential scanning calorimetric determination of glass transition temperature in the freeze-concentrated matrix ( $$ T_{\text{g}}^{\text{'}} $$ ) of sea bass muscle was optimized. Conventional and modulated differential scanning calorimetry (DSC)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::beeb36acbb25f14bcb7e171c76cc8d75
https://doi.org/10.1007/s11947-007-0041-y
https://doi.org/10.1007/s11947-007-0041-y
Sea salmon is a very appreciated seafood. The aim of this work was to analyze changes in lipid and protein fractions of minced muscle during chilled storage (1 ± 1 °C). Lipid oxidation was important during the first 6 days of storage according to 2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4b33edf6de0276ec62947a1fa303090
Wiley Online Library
Wiley Online Library
Publikováno v:
Scopus-Elsevier
Myofibrillar proteins of sea salmon were incubated with malonaldehyde (MDA) at 27 °C from 0 to 8 h. Microstructural modifications were investigated by transmission electron microscopy. Protein solubility in the presence of sodium dodecyl sulfate (SD
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b18a661072b6a5827d449b4fd399df9
http://www.scopus.com/inward/record.url?eid=2-s2.0-84907421524&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-84907421524&partnerID=MN8TOARS