Challenges in the quantitation of naturally generated bioactive peptides in processed meats

Trends in Food Science and Technology

Volumn 69, Issue , 2017, Pages 306-314

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

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

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Bioactive peptides; Dry cured ham; Dry cured meat; Dry fermented sausages; Naturally generated peptides; Peptidomics; Quantitation; Small peptides

Indexed keywords

BIOMARKERS; CURING; DRYING; MASS SPECTROMETRY; MEATS; PEPTIDES; PROTEOMICS;

BIOACTIVE PEPTIDES; CURED MEATS; DRY FERMENTED SAUSAGE; DRY-CURED HAM; PEPTIDOMICS; QUANTITATION;

BIOINFORMATICS;

EID: 85019153677     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2017.04.011     Document Type: Review

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