化学
健康福利
代谢稳定性
计算生物学
生化工程
生物技术
生物化学
生物
医学
传统医学
工程类
体外
作者
Yao-yao Hu,Shan Xiao,G Guofu Zhou,Xuan Chen,Bo Wang,Jihui Wang
标识
DOI:10.1016/j.foodres.2024.114367
摘要
Dry-cured hams contain abundant bioactive peptides with significant potential for the development of functional foods. However, the limited bioavailability of food-derived bioactive peptides has hindered their utilization in health food development. Moreover, there is insufficient regulatory information regarding bioactive peptides and related products globally. This review summarizes diverse bioactive peptides derived from dry-cured ham and by-products originating from various countries and regions. The bioactivity, preparation techniques, bioavailability, and metabolic stability of these bioactive peptides are described, as well as the legal and regulatory frameworks in various countries. The primary objectives of this review are to dig deeper into the functionality of dry-cured ham and provide theoretical support for the commercialization of bioactive peptides from food sources, especially the dry-cured ham.
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