Insight into Antioxidant Activity and Peptide Profile of Jinhua Ham Broth Peptides at Different Cooking Times

Insight into Antioxidant Activity and Peptide Profile of Jinhua Ham Broth Peptides at Different Cooking Times

This present study aimed to investigate the effects of various cooking times (1 h, 1.5 h, 2 h, 2.5 h, named as JHBP-1, JHBP-1.5, JHBP-2, JHBP-2.5) on the antioxidant activity and peptide profile of Jinhua ham broth peptides (JHBP). The peptides extracted from uncooked ham were used as an uncooked gr...

Full description

Bibliographic Details
Main Authors: Ziyi Yang, Jiaming Cai, Evans Frimpong Boateng, Lujuan Xing, Wangang Zhang
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Antioxidants
Subjects:
Jinhua ham
broth
bioactive peptides
antioxidant activity
peptide profile
Online Access:https://www.mdpi.com/2076-3921/12/3/606

Similar Items

Similar Items