Bioaccessibility of the Bioactive Peptide Carnosine during in Vitro Digestion of Cured Beef Meat-Reference-Cited by-同舟云学术

Bioaccessibility of the Bioactive Peptide Carnosine during in Vitro Digestion of Cured Beef Meat

Published:2015-05-19 Issue:20 Volume:63 Page:4973-4978
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Marcolini Elena¹,Babini Elena¹²,Bordoni Alessandra¹²,Di Nunzio Mattia¹,Laghi Luca¹²,Maczó Anita³,Picone Gianfranco²,Szerdahelyi Emoke³,Valli Veronica²,Capozzi Francesco¹²⁴

Affiliation:

1. Interdepartmental Centre for Industrial Agri-Food Research, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy

2. Department of Agri-Food Sciences and Technologies, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Forlı̀ Cesena, Italy

3. National Agricultural Research and Innovation Centre-Food Science Research Institute, Herman Ottó út 15, H-1022 Budapest, Hungary

4. Centre of Magnetic Resonance, University of Florence, via L. Sacconi 6, 50019 Sesto Fiorentino, Florence, Italy

Funder

European Cooperation in Science and Technology

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.5b01157

Reference25 articles.

1. Bioactive Proteins and Peptides from Food Sources. Applications of Bioprocesses used in Isolation and Recovery

2. SIMULTANEOUS DETERMINATION OF FREE AMINO ACIDS, L-CARNOSINE, PURINE, PYRIMIDINE, AND NUCLEOSIDES IN MEAT BY LIQUID CHROMATOGRAPHY/SINGLE QUADRUPOLE MASS SPECTROMETRY

3. HYPOTENSIVE ACTIVITY OF MUSCLE PROTEIN AND GLUTEN HYDROLYSATES OBTAINED BY PROTEASE TREATMENT

4. Neuroprotective features of carnosine in oxidative driven diseases

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