Effect of high pressure processing on the level of some purines and pyrimidines nucleosides and bases in dry cured and cooked ham-Reference-Cited by-同舟云学术

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Effect of high pressure processing on the level of some purines and pyrimidines nucleosides and bases in dry cured and cooked ham

Published:2011-12 Issue:4 Volume:89 Page:533-535
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Clariana M.,Hortós M.,García-Regueiro J.A.,Castellari M.

Funder

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Ministerio de Educación y Ciencia

Commission of the European Communities

Publisher

Elsevier BV

Subject

Food Science

Reference16 articles.

1. Differences in uricogenic effects of dietary purine bases nucleosides and nucleotides in rats;Brule;Journal of Nutrition,1988

2. Beef broth flavour: relation of components with the flavour developed at different cooking temperatures;Cambero;Journal of the Science of Food and Agriculture,2000

3. Review: High-pressure, microbial inactivation and food preservation;Cheftel;Food Science and Technology International,1995

4. Analysis of seven purines and pyrimidines in pork meat products by ultra high performance liquid chromatography-tandem mass spectrometry;Clariana;Journal of Chromatography A,2010

5. High pressure enhancement of enzymes: A review;Eisenmenger;Enzyme and Microbial Technology,2009

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1. Pulsed electric field: A novel processing technology for meat quality enhancing;Food Bioscience;2024-04

2. Enhancing drying efficiency and product quality using advanced pretreatments and analytical tools—An overview;Drying Technology;2018-02-12

3. Effects of high hydrostatic pressure processing on purine, taurine, cholesterol, antioxidant micronutrients and antioxidant activity of squid ( Todarodes pacificus ) muscles;Food Control;2016-02

4. Changes in RNA Catabolites of Sparkling Wines During the Biological Aging;Journal of Agricultural and Food Chemistry;2013-06-17

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