Mostrando 3 resultados de: 3
Filtros aplicados
Subtipo de publicación
Article(3)
Publisher
European Food Research and Technology(1)
Journal of Applied Microbiology(1)
Journal of Dairy Science(1)
Objetivos de Desarrollo Sostenible
ODS 12: Producción y consumo responsables(3)
ODS 2: Hambre cero(3)
ODS 3: Salud y bienestar(3)
Origen
scopus(3)
Identification of ACE-inhibitory peptides in different Spanish cheeses by tandem mass spectrometry
ArticleAbstract: Different Spanish cheeses (Cabrales, Idiazábal, Roncal, Manchego, Mahón and a goat's milk cheese), mPalabras claves:ACE-inhibitory activity, Bioactive peptides, HPLC-MS/MS, PDO Spanish cheesesAutores:Gómez-Ruiz J.A., Lourdes Amigo, Ramos M., Recio I., Taborda G.Fuentes:scopusLactobacillus casei and Lactobacillus plantarum initiate catabolism of methionine by transamination
ArticleAbstract: Aims: To study the ability of Lactobacillus casei and Lact. plantarum strains to convert methonine tPalabras claves:Autores:Amarita F., Lourdes Amigo, Requena T., Taborda G.Fuentes:scopusSensory and mass spectrometric analysis of the peptidic fraction lower than one thousand daltons in Manchego cheese
ArticleAbstract: A total of 107 different peptides, all derived from αS1-, αS2- βcasein, were identified in differentPalabras claves:Cheese taste, Mass spectrometry, Sensory analysis, UmamiAutores:Gómez-Ruiz J.A., Lourdes Amigo, Molina E., Ramos M., Taborda G.Fuentes:scopus