Peptidomics as a tool for quality control in dry-cured ham processing.

@article{Gallego2016PeptidomicsAA,
  title={Peptidomics as a tool for quality control in dry-cured ham processing.},
  author={Marta Gallego and L. A. Barrales Mora and Fidel Toldr{\'a}},
  journal={Journal of proteomics},
  year={2016},
  volume={147},
  pages={98-107}
}
Spanish dry-cured ham is a high quality product whose economic value is mainly given by its curing time. An intense proteolysis takes place throughout the dry-cured processing, which results in the generation of a high amount of peptides and free amino acids responsible for the final quality of dry-cured hams. In this work, a peptidomics approach has been used to study the evolution of peptides throughout the ham dry-curing process, identifying and quantifying the generated peptides in order to… CONTINUE READING

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