prikaz prve stranice dokumenta Peptidomics as a tool for characterizing bioactive milk peptides
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Peptidomics as a tool for characterizing bioactive milk peptides
Food Chemistry, 230 (2017); 91-98. https://doi.org/10.1016/j.foodchem.2017.03.016
Giacometti, Jasminka; Buretić-Tomljanović, Alena

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Giacometti, J. i Buretić Tomljanović, A. (2017). Peptidomics as a tool for characterizing bioactive milk peptides. Food Chemistry, 230., 91-98. doi: 10.1016/j.foodchem.2017.03.016

Giacometti, Jasminka i Alena Buretić Tomljanović. "Peptidomics as a tool for characterizing bioactive milk peptides." Food Chemistry, vol. 230, 2017, str. 91-98. https://doi.org/10.1016/j.foodchem.2017.03.016

Giacometti, Jasminka i Alena Buretić Tomljanović. "Peptidomics as a tool for characterizing bioactive milk peptides." Food Chemistry 230 (2017): 91-98. https://doi.org/10.1016/j.foodchem.2017.03.016

Giacometti, J. i Buretić Tomljanović, A. (2017) 'Peptidomics as a tool for characterizing bioactive milk peptides', Food Chemistry, 230, str. 91-98. doi: 10.1016/j.foodchem.2017.03.016

Giacometti J, Buretić Tomljanović A. Peptidomics as a tool for characterizing bioactive milk peptides. Food Chemistry [Internet]. 2017. [pristupljeno 18.11.2024.];230:91-98. doi: 10.1016/j.foodchem.2017.03.016

J. Giacometti i A. Buretić Tomljanović, "Peptidomics as a tool for characterizing bioactive milk peptides", Food Chemistry, vol. 230, str. 91-98, 2017. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:184:567164. [Citirano: 18.11.2024.]

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Naslov (engleski)Peptidomics as a tool for characterizing bioactive milk peptides
AutorJasminka Giacometti
MBZ: 177203
AutorAlena Buretić-Tomljanović
Autorova ustanovaSveučilište u Rijeci
Medicinski fakultet
(Katedra za medicinsku biologiju i genetiku)
Znanstveno / umjetničko
područje, polje i grana		PRIRODNE ZNANOSTI
Kemija
Znanstveno / umjetničko
područje, polje i grana		PRIRODNE ZNANOSTI
Biologija
Znanstveno / umjetničko
područje, polje i grana		BIOMEDICINA I ZDRAVSTVO
Farmacija
Sažetak (engleski)
Food peptidomics is a sub-field of proteomics that focuses on the composition, interactions, and properties of bioactive peptides present in different food matrices. The milk peptidome is considered a valuable source of a number of biologically active peptides. Increasing use of peptidomic techniques—including the application of high-resolution techniques, such as mass spectrometry—has led to enhancements of our knowledge regarding the health benefits of dairy products, as well as improved monitoring for food control and food safety. Chromatographic techniques, both at the analytical and preparative scale, are used also in the identification of novel peptides, including those synthesized and those obtained through fermentation processes. The present review focuses on peptidomic approaches to the investigation of bioactive milk peptides, including bioinformatics, chemometric tools, and proteomic/peptidomic methods.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Pregledni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaFood Chemistry
Brojčani podacivol. 230, str. 91-98
p-ISSN0308-8146
DOIhttps://doi.org/10.1016/j.foodchem.2017.03.016
URN:NBNurn:nbn:hr:184:567164
Datum objave publikacije2017
URL dokumentahttp://bib.irb.hr/868438
Vrsta resursaTekst
Prava pristupaZatvoreni pristup
Uvjeti korištenjaIkona licence Zaštićeno autorskim pravom.
Datum i vrijeme pohrane2022-03-01 14:37:28