Separation and identification of peptides from dry-cured Jinhua ham-Reference-Cited by-同舟云学术

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Separation and identification of peptides from dry-cured Jinhua ham

Published:2017-12-31 Issue:sup3 Volume:20 Page:S2980-S2989
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Zhu Chao-Zhi¹²,Tian Wei³,Li Miao-Yun¹²,Liu Yan-Xia¹²,Zhao Gai-Ming¹²

Affiliation:

1. Henan Key Lab of Meat Processing and Quality Safety Control, Henan Agricultural University, Zhengzhou, PR China

2. College of Food Science and Technology, Henan Agricultural University, Zhengzhou, PR China

3. College of Animal Husbandry and Veterinary Science Engineering, Henan Agricultural University, Zhengzhou, China

Funder

Henan Science and Technology Major Project

Foundation of Henan Educational Committee

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2017.1389954

Reference36 articles.

1. Proteolysis in biceps femoris during Jinhua ham processing

2. Biochemical changes during processing of traditional Jinhua ham

3. Time-related changes in cathepsin B and L activities during processing of Jinhua ham as a function of pH, salt and temperature

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Current trends and perspectives on salty and salt taste–enhancing peptides: A focus on preparation, evaluation and perception mechanisms of salt taste;Food Research International;2024-08

2. Generation of kokumi γ-glutamyl short peptides in Spanish dry-cured ham during its processing;Meat Science;2023-12

3. Bioactive Peptides in Meat and Meat Products;Meat and Muscle Biology;2023-09-12

4. Comparative Quantitation of Kokumi γ-Glutamyl Peptides in Spanish Dry-Cured Ham under Salt-Reduced Production;Foods;2023-07-24

5. Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review;Foods;2023-03-29

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