The Effect of Regular Intake of Dry-Cured Ham Rich in Bioactive Peptides on Inflammation, Platelet and Monocyte Activation Markers in Humans

Author： Martínez-Sánchez Sara María Minguela Alfredo Prieto-Merino David Zafrilla-Rentero María Pilar Abellán-Alemán José Montoro-García Silvia

Publisher： MDPI

E-ISSN： 2072-6643|9|4|321-321

ISSN： 2072-6643

Source： Nutrients, Vol.9, Iss.4, 2017-03, pp. : 321-321

Access to resources Favorite

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Peptide generation in the processing of dry-cured ham

By Rodriguez-Nunez E. Aristoy M.-C. Toldra F.

Food Chemistry, Vol. 53, Iss. 2, 1995-01 ,pp. : 187-190

Elsevier

Access to resources Recommend Favorite

Reducing salt content of dry-cured ham: effect on lipid composition and sensory attributes

By Coutron-Gambotti C. Gandemer G. Rousset S. Maestrini O. Casabianca F.

Food Chemistry, Vol. 64, Iss. 1, 1999-01 ,pp. : 13-19

Elsevier

Access to resources Recommend Favorite

Sensory and analytical properties of Spanish dry-cured ham of normal and defective texture

By Garca-Garrido J.A. Quiles-Zafra R. Tapiador J. Luque de Castro M.D.

Food Chemistry, Vol. 67, Iss. 4, 1999-12 ,pp. : 423-427

Elsevier

Access to resources Recommend Favorite

Contribution of muscle aminopeptidases to flavor development in dry-cured ham

By Toldra F. Aristoy M.-C. Flores M.

Food Research International, Vol. 33, Iss. 3, 2000-04 ,pp. : 181-185

Elsevier

Access to resources Recommend Favorite

Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing

By Coutron-Gambotti C. Gandemer G.

Food Chemistry, Vol. 64, Iss. 1, 1999-01 ,pp. : 95-101

Elsevier

Access to resources Recommend Favorite