Bioactive peptides generated in the processing of dry-cured ham

Author:

Toldrá FidelORCID,Gallego Marta,Reig Milagro,Aristoy M-Concepción,Mora LeticiaORCID

Funder

Spanish Ministry of Economy, Industry and Competitivity

FEDER

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference78 articles.

1. Bioprocess challenges to the isolation and purification of bioactive peptides;Agyei;Food Bioproduction Processes,2016

2. American Cancer Society (2012) ACS Guidelines for Nutrition and Physical Activity. https://www.cancer.org/healthy/eat-healthy-get-active/acs-guidelines-nutrition-physical-activity-cancer-prevention/guidelines.html. (Accesed 25 february 2020).

3. Food peptides: Purification, identification and role in the metabolism;Arroume;Current Opinion in Food Science,2016

4. Correlation between in vitro and in vivo data on food digestion. What can we predict with static in vitro digestion models?;Bohn;Critical Reviews in Food Science and Nutrition,2017

5. Recent advances in cured raw ham manufacture;Bosse;Critical Reviews in Food Science and Nutrition,2018

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