Proteolysis follow-up in dry-cured meat products through proteomic approaches

Leticia Mora, Paul D. Fraser, Fidel Toldra

Research output: Contribution to journalLiterature reviewpeer-review

Original languageEnglish
Pages (from-to)1292-1297
Number of pages6
JournalFood research international
Volume54
Issue number1
DOIs
Publication statusPublished - Nov 2013

Keywords

  • Mass spectrometry
  • Proteolysis
  • Muscle proteins
  • Peptides
  • Dry-cured ham
  • Proteolytic enzymes
  • Pig
  • Sus scrofa
  • FLAVOR DEVELOPMENT
  • CATHEPSIN-B
  • MYOFIBRILLAR PROTEINS
  • SKELETAL-MUSCLE
  • PARMA HAMS
  • TROPONIN-T
  • PEPTIDES
  • IDENTIFICATION
  • AMINOPEPTIDASES
  • OLIGOPEPTIDES

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