Characterisation of the antioxidant peptide AEEEYPDL and its quantification in Spanish dry-cured ham

Food Chemistry

Volumn 258, Issue , 2018, Pages 8-15

  Gallego, Marta ^a   Mora, Leticia ^a   Toldrá, Fidel ^a  

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

Author keywords

Antioxidant peptides; Dry cured ham; Mass spectrometry; MRM; Peptide quantification; Stability

Indexed keywords

ANTIOXIDANTS; CONVERGENCE OF NUMERICAL METHODS; CURING; FOOD PROCESSING; HEAT RESISTANCE; MASS SPECTROMETRY; MEATS; PEPTIDES;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PEPTIDES; BIOACTIVE PEPTIDES; DRY-CURED HAM; GASTROINTESTINAL DIGESTION; INTENSIVE RESEARCH; MULTIPLE REACTION MONITORING; PEPTIDE QUANTIFICATION;

DRYING;

ANTIOXIDANT; PEPTIDE AEEEYPDL; PEPTIDES AND PROTEINS; SODIUM CHLORIDE; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; BIOLOGICAL ACTIVITY; DIGESTION; DRY CURED HAM; FOOD PROCESSING; HEAT TREATMENT; MEAT; MULTIPLE REACTION MONITORING; SEQUENCE ANALYSIS;

EID: 85043599700     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2018.03.035     Document Type: Article

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