Identification of novel antioxidant peptides generated in Spanish dry-cured ham

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 1282-1288

  Escudero, Elizabeth ^a   Mora, Leticia ^b   Fraser, Paul D ^b   Aristoy, María Concepción ^a   Toldrá, Fidel ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF LONDON   (United Kingdom)

Author keywords

Antioxidant peptides; DPPH radical scavenging activity; Dry cured ham; Mass spectrometry; Proteomics; Reducing power

Indexed keywords

ANTIOXIDANT PEPTIDES; DRY-CURED HAM; PROTEOMICS; RADICAL-SCAVENGING ACTIVITIES; REDUCING POWER;

COLUMN CHROMATOGRAPHY; CURING; FREE RADICALS; ION EXCHANGE; MASS SPECTROMETRY; MEATS; MOLECULAR BIOLOGY; PEPTIDES;

DRYING;

1,1 DIPHENYL 2 PICRYLHYDRAZYL; PEPTIDE; SEPHADEX;

ARTICLE; ENZYME ACTIVITY; FOOD PRESERVATION; GEL PERMEATION CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; PROTEIN ANALYSIS; PROTEIN PURIFICATION; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SPANISH DRY CURED HAM; TANDEM MASS SPECTROMETRY;

ANIMALS; ANTIOXIDANTS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD HANDLING; MEAT PRODUCTS; PEPTIDES; SPAIN; SWINE; TANDEM MASS SPECTROMETRY;

EID: 84873709794     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.10.133     Document Type: Article

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