Heat induced hydrolytic cleavage of the peptide bond in dietary peptides and proteins in food processing
Maria Bikaki, Rohan Shah, Anja Müller, Nikolai Kuhnert
Topics & Concepts
ChemistryCleavage (geology)ProteolysisHydrolysisPeptide bondPeptideMass spectrometryTandem mass spectrometryDegradation (telecommunications)Bond cleavageChromatographyBiochemistryEnzymeBiologyCatalysisTelecommunicationsComputer scienceFracture (geology)PaleontologyProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityMass Spectrometry Techniques and Applications