Free amino acids and bioactive peptides profile of Pastırma during its processing

Food Research International

Volumn 89, Issue , 2016, Pages 194-201

  Deniz, Ebru ^a   Mora, Leticia ^b   Aristoy, M Concepción ^b   Candoğan, Kezban ^a   Toldrá, Fidel ^b  

^a ANKARA UNIVERSITY   (Turkey)

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

Author keywords

Antihypertensive effect; Antioxidant activity; Bioactive peptides; Free amino acids; Past rma; Proteolysis

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; BIOACTIVITY; CURING; FREE RADICALS; MOLECULAR MASS; PROTEOLYSIS; SIZE EXCLUSION CHROMATOGRAPHY;

ANTI-OXIDANT ACTIVITIES; ANTIHYPERTENSIVE EFFECT; BIOACTIVE PEPTIDES; FREE AMINO ACIDS; PASTIRMA;

PEPTIDES;

EID: 84994667710     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.07.025     Document Type: Article

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