Pregled bibliografske jedinice broj: 887292
MS imaging of ‘flavor’: sample preparation optimization for MALDI-TOF MSI detection of Istrian dry-cured ham endogenous peptides
MS imaging of ‘flavor’: sample preparation optimization for MALDI-TOF MSI detection of Istrian dry-cured ham endogenous peptides // 3rd International Mass Spectrometry School and 11th Mass Spectrometry in Biotechnology & Medicine Summer School
Dubrovnik, Hrvatska, 2017. (poster, nije recenziran, sažetak, znanstveni)
CROSBI ID: 887292 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
MS imaging of ‘flavor’: sample preparation optimization for MALDI-TOF MSI detection of Istrian dry-cured ham endogenous peptides
Autori
Rešetar, Dina ; Marchetti-Deschmann, Martina ; Svirkova, Anastasiya ; Allmaier, Gunter ; Kraljević Pavelić, Sandra
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Skup
3rd International Mass Spectrometry School and 11th Mass Spectrometry in Biotechnology & Medicine Summer School
Mjesto i datum
Dubrovnik, Hrvatska, 02.07.2017. - 08.07.2017
Vrsta sudjelovanja
Poster
Vrsta recenzije
Nije recenziran
Ključne riječi
mass spectrometry, MALDI imaging MS, dry-cured ham, endogenous peptides, quality control
Sažetak
The process of ham dry curing is complex and involves a number of biochemical reactions, e.g. an intense proteolysis of proteins resulting in a large diversity of small endogenous peptides responsible for flavour and texture characteristics of final product. Matrix-assisted laser desorption/ionization (MALDI) time of flight (TOF) mass spectrometry imaging (MSI) technique enabled spatial localization and comparison of endogenous peptides present on slices of Istrian dry cured hams as well as production process evaluation and quality control.
Izvorni jezik
Engleski
Znanstvena područja
Biotehnologija, Prehrambena tehnologija
POVEZANOST RADA
Ustanove:
Sveučilište u Rijeci - Odjel za biotehnologiju
Profili:
Dina Rešetar-Maslov
(autor)
