Dipeptidyl peptidase IV inhibitory peptides generated in Spanish dry-cured ham

Meat Science

Volumn 96, Issue 2, 2014, Pages 757-761

  Gallego, Marta ^a   Aristoy, María Concepción ^a   Toldrá, Fidel ^a  

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

Author keywords

Bioactive peptides; Dipeptidyl peptidase IV inhibitor; Dry cured ham; Type 2 diabetes

Indexed keywords

CURING; MEATS; PEPTIDES; SIZE EXCLUSION CHROMATOGRAPHY;

BIOACTIVE PEPTIDES; DIPEPTIDYL PEPTIDASE IV; DRY-CURED HAM; INHIBITORY ACTIVITY; INHIBITORY PEPTIDES; PHARMACEUTICAL PRODUCTS; TYPE-2 DIABETES; WATERSOLUBLE;

DRYING;

ANTIDIABETIC AGENT; DIPEPTIDYL PEPTIDASE IV; DIPEPTIDYL PEPTIDASE IV INHIBITOR; PEPTIDE;

ANIMAL; ARTICLE; BIOACTIVE PEPTIDES; CHEMISTRY; DESICCATION; DRY-CURED HAM; FOOD HANDLING; GEL CHROMATOGRAPHY; IC 50; MEAT; METABOLISM; METHODOLOGY; NON INSULIN DEPENDENT DIABETES MELLITUS; SPAIN; SWINE;

BIOACTIVE PEPTIDES; DIPEPTIDYL PEPTIDASE IV INHIBITOR; DRY-CURED HAM; TYPE 2 DIABETES;

ANIMALS; CHROMATOGRAPHY, GEL; DESICCATION; DIPEPTIDYL PEPTIDASE 4; DIPEPTIDYL-PEPTIDASE IV INHIBITORS; FOOD HANDLING; HYPOGLYCEMIC AGENTS; INHIBITORY CONCENTRATION 50; MEAT PRODUCTS; PEPTIDES; SPAIN; SWINE;

EID: 84887176534     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.09.014     Document Type: Article

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