Effect of cooking and simulated gastrointestinal digestion on the activity of generated bioactive peptides in aged beef meat

Food and Function

Volumn 8, Issue 12, 2017, Pages 4347-4355

  Mora, Leticia ^a   Bolumar, Tomás ^b   Heres, Alejandro ^a   Toldrá, Fidel ^a  

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

^b CSIRO   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; BEEF; ENZYMES; FOOD STORAGE; PEPTIDES; THERMAL PROCESSING (FOODS);

ACE-INHIBITORY; ACE-INHIBITORY ACTIVITY; ANTI-OXIDANT ACTIVITIES; BIOACTIVE PEPTIDES; CHILLED STORAGE; FREE AMINO ACIDS; GASTROINTESTINAL DIGESTION; PROTEOLYTIC ENZYME;

BIOACTIVITY;

ANTIOXIDANT; DIPEPTIDYL CARBOXYPEPTIDASE INHIBITOR; MUSCLE PROTEIN; PEPTIDE;

ANALYSIS; ANIMAL; BIOLOGICAL MODEL; BOVINE; CHEMISTRY; COOKING; DIGESTION; GASTROINTESTINAL TRACT; HUMAN; MEAT; METABOLISM; SKELETAL MUSCLE; TIME FACTOR;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANIMALS; ANTIOXIDANTS; CATTLE; COOKING; DIGESTION; GASTROINTESTINAL TRACT; HUMANS; MEAT; MODELS, BIOLOGICAL; MUSCLE PROTEINS; MUSCLE, SKELETAL; PEPTIDES; TIME FACTORS;

EID: 85039704528     PISSN: 20426496     EISSN: 2042650X     Source Type: Journal    
DOI: 10.1039/c7fo01148b     Document Type: Article

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