Antihypertensive effect of peptides naturally generated during Iberian dry-cured ham processing

Food Research International

Volumn 78, Issue , 2015, Pages 71-78

  Mora, Leticia ^a   Escudero, Elizabeth ^a   Arihara, Keizo ^b   Toldrá, Fidel ^a  

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

^b KITASATO UNIVERSITY   (Japan)

Author keywords

ACE inhibitory peptides; Antihypertensive effect; Iberian ham; Mass spectrometry

Indexed keywords

AMINO ACIDS; CHROMOSOMES; CURING; ENZYMES; MASS SPECTROMETRY; MEATS; PEPTIDES; PROTEINS; PROTEOLYSIS; SIZE EXCLUSION CHROMATOGRAPHY; SPECTROMETRY;

ACE INHIBITORY PEPTIDES; ACE-INHIBITORY ACTIVITY; AMINO ACID SEQUENCE; ANTIHYPERTENSIVE EFFECT; ANTIHYPERTENSIVE PEPTIDES; IBERIAN HAM; PROCESSING CONDITION; SPONTANEOUSLY HYPERTENSIVE RATS;

DRYING;

EID: 84949314249     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.11.005     Document Type: Article

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