A peptidomic approach to study the contribution of added casein proteins to the peptide profile in Spanish dry-fermented sausages

International Journal of Food Microbiology

Volumn 212, Issue , 2015, Pages 41-48

  Mora, Leticia ^a   Escudero, Elizabeth ^a   Aristoy, M Concepción ^a   Toldrá, Fidel ^a  

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

Author keywords

Bioactive peptides; Dry fermented sausages; Mass spectrometry; Peptidomics; Sodium caseinate

Indexed keywords

CASEIN; SODIUM CASEINATE; UNCLASSIFIED DRUG; PEPTIDE; PROTEINASE;

ARTICLE; FERMENTED PRODUCT; FOOD PROCESSING; LACTIC ACID BACTERIUM; MATRIX ASSISTED LASER DESORPTION IONIZATION TIME OF FLIGHT MASS SPECTROMETRY; MEAT; NONHUMAN; PEPTIDOMICS; PROTEIN ANALYSIS; PROTEIN DEGRADATION; SEQUENCE ANALYSIS; TANDEM MASS SPECTROMETRY; AMINO ACID SEQUENCE; ANALYSIS; BACTERIUM; CHEMISTRY; FERMENTATION; FOOD CONTROL; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS; PROTEOMICS;

AMINO ACID SEQUENCE; BACTERIA; CASEINS; ENDOPEPTIDASES; FERMENTATION; FOOD MICROBIOLOGY; MEAT PRODUCTS; MOLECULAR SEQUENCE DATA; PEPTIDES; PROTEOMICS; TANDEM MASS SPECTROMETRY;

EID: 84940451563     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2015.05.022     Document Type: Article

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