Stability of the potent antioxidant peptide SNAAC identified from Spanish dry-cured ham

Food Research International

Volumn 105, Issue , 2018, Pages 873-879

  Gallego, Marta ^a   Mora, Leticia ^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

Antioxidant; Gastrointestinal digestion; Oxidation; Peptides; Processing

Indexed keywords

ANTIOXIDANTS; BIOCHEMISTRY; CHLORINE COMPOUNDS; CURING; DRYING; EMULSIFICATION; FOOD PRODUCTS; FREE RADICALS; MEATS; OXIDATION; PROCESSING; SODIUM CHLORIDE; STABILITY;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PEPTIDES; GASTROINTESTINAL DIGESTION; IN-VITRO DIGESTIONS; MALDI-TOF-MS ANALYSIS; POTENT ANTIOXIDANTS; RADICAL SCAVENGING CAPACITIES; SALT CONCENTRATION;

PEPTIDES;

2,2'-AZINO-DI-(3-ETHYLBENZOTHIAZOLINE)-6-SULFONIC ACID; ANTIOXIDANT; BENZOTHIAZOLE DERIVATIVE; BETA CAROTENE; OLIGOPEPTIDE; SODIUM CHLORIDE; SULFONIC ACID DERIVATIVE;

ANIMAL; CHEMISTRY; DIGESTION; FOOD ANALYSIS; FOOD HANDLING; FOOD PRESERVATION; ISOLATION AND PURIFICATION; MEAT; OXIDATION REDUCTION REACTION; OXYGEN RADICAL ABSORBANCE CAPACITY; PIG; PRESERVED FOOD; PROCEDURES; PROTEIN DENATURATION; PROTEIN STABILITY; TEMPERATURE;

ANIMALS; ANTIOXIDANTS; BENZOTHIAZOLES; BETA CAROTENE; DIGESTION; FOOD ANALYSIS; FOOD HANDLING; FOOD PRESERVATION; FOOD, PRESERVED; MEAT PRODUCTS; OLIGOPEPTIDES; OXIDATION-REDUCTION; OXYGEN RADICAL ABSORBANCE CAPACITY; PROTEIN DENATURATION; PROTEIN STABILITY; SODIUM CHLORIDE; SULFONIC ACIDS; SUS SCROFA; TEMPERATURE;

EID: 85041468033     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.12.006     Document Type: Article

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