Evolution of physicochemical, morphological and aromatic characteristics of Italian PDO dry-cured hams during processing

Author:

Giovanelli Gabriella,Buratti Susanna,Laureati Monica,Pagliarini Ella

Funder

Ministero dell'Istruzione, dell'Università e della Ricerca (MIUR)

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Reference39 articles.

1. Jiménez-Colmenero F, Ventanas J, Toldrá F (2010) Nutritional composition of dry-cured ham and its role in a healthy diet. Meat Sci 84:585–593

2. Pugliese C, Sirtori F, Calamai L, Franci O (2010) The evolution of volatile compounds profile of “Toscano” dry-cured ham during ripening as revealed by SPME–GC–MS approach. J Mass Spectrom 45:1056–1064

3. Toldrá F (2004) Dry-cured ham. In: Hui YH, Meunier-Goddik L, Hansen AS, Josephsen J, Nip WK, Stanfield PS, Toldrá F (eds) Handbook of food and beverage fermentation technology. Marcel-Dekker, New York, pp 369–384

4. Petrova I, Aansen IM, Rustad T, Eikevik TM (2015) Manufacture of dry-cured ham: a review. Part I. Biochemical changes during the technological process. Eur Food Res Technol 241:587–599

5. DOP Prosciutto di Parma Disciplinare generale e Dossier della denominazione di origine protetta prosciutto di Parma. Regolamento CE No. 2081, 1992

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