The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham

The relevance of dipeptides and tripeptides in the bioactivity and taste of dry-cured ham

Abstract Dry-cured ham has been described as a good source of bioactive peptides and taste-active compounds. Some of them are dipeptides and tripeptides that are released in a large amount from different muscle proteins due to the action of exopeptidases during the dry-cured ham processing. The pote...

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Bibliographic Details
Main Authors: Marta Gallego, Leticia Mora, Fidel Toldrá
Format: Article
Language:English
Published: BMC 2019-09-01
Series:Food Production, Processing and Nutrition
Subjects:
Small peptides
Biological activity
Sensory
Ham
In silico analysis
Multifunctional peptides
Online Access:http://link.springer.com/article/10.1186/s43014-019-0002-7

Internet

http://link.springer.com/article/10.1186/s43014-019-0002-7

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