Effect of cooking and in vitro digestion on the antioxidant activity of dry-cured ham by-products

Food Research International

Volumn 97, Issue , 2017, Pages 296-306

  Gallego, Marta ^a   Mora, Leticia ^a   Hayes, Maria ^b   Reig, Milagro ^c   Toldrá, Fidel ^a  

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

^b TEAGASC   (Ireland)

^c UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Bioactive peptides; Gastrointestinal digestion; Ham bones; Heat treatment; Mass spectrometry

Indexed keywords

ASSAYS; BIOACTIVITY; BONE; CURING; DRYING; FREE RADICALS; HEAT TREATMENT; HEATING; MASS SPECTROMETRY; MEATS; PEPTIDES; PROTEINS; SPECTROMETRY;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT ASSAYS; ANTIOXIDANT PEPTIDES; BIOACTIVE PEPTIDES; COLLAGEN PROTEINS; GASTROINTESTINAL DIGESTION; IN-VITRO DIGESTIONS; RADICAL SCAVENGING;

ANTIOXIDANTS;

1,1-DIPHENYL-2-PICRYLHYDRAZYL; ANTIOXIDANT; BIPHENYL DERIVATIVE; PEPTIDE; PICRIC ACID;

ANALYSIS; ANIMAL; BIOLOGICAL MODEL; CHEMISTRY; COOKING; FOOD INDUSTRY; HEAT; INDUSTRIAL WASTE; MASS SPECTROMETRY; MEAT; PIG; PROCEDURES; RADIATION RESPONSE;

ANIMALS; ANTIOXIDANTS; BIPHENYL COMPOUNDS; COOKING; FOOD INDUSTRY; HOT TEMPERATURE; INDUSTRIAL WASTE; MASS SPECTROMETRY; MEAT PRODUCTS; MODELS, BIOLOGICAL; PEPTIDES; PICRATES; SWINE;

EID: 85018397623     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.04.027     Document Type: Article

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