F. Toldrá

Novel peptidomic and in silico insights into taste-related and bioactive peptides from porcine liver (Sus scrofa) protein hydrolyzates

Enzymatic protein hydrolysis is a promising strategy for the valorization of protein rich meat by-products such as porcine liver, allowing the production of hydrolyzates with potential bioactive and taste-enhancing properties. Previous studies on porcine liver hydrolyzates have mainly focused on free amino acids and di...

Characterization of porcine heart for the development of taste-rich and bioactive hydrolyzates using sequential hydrolysis

The increasing production in global meat industry requires strategies to minimize the economic and environmental impact of slaughterhouse by-products. The main objective of this research was to characterize porcine heart as a raw material for developing functional and taste-rich ingredients through sequential hydroly...

Animal-origin food waste hydrolyzates and its use as aquaculture feed ingredient.