Volatile compounds of sliced high quality (Montanera) dry-cured Iberian shoulder subjected to high pressure processing and/or with an active packaging of olive leaf extract-Reference-Cited by-同舟云学术

Volatile compounds of sliced high quality (Montanera) dry-cured Iberian shoulder subjected to high pressure processing and/or with an active packaging of olive leaf extract

Published:2021-03 Issue: Volume:27 Page:100606
ISSN:2214-2894
Container-title:Food Packaging and Shelf Life
language:en
Short-container-title:Food Packaging and Shelf Life

Author:

Carrapiso Ana I.,Amaro-Blanco G.,Manzano R.,Delgado-Adámez J.,Ramírez R.

Funder

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Publisher

Elsevier BV

Subject

Microbiology (medical),Polymers and Plastics,Safety, Risk, Reliability and Quality,Biomaterials,Food Science

Reference30 articles.

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2. High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere;Andres;European Food Research and Technology,2006

3. High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour;Andres;European Food Research and Technology,2004

4. High pressure processing of food: Principles, technology and applications;Barbosa-Cánovas,2016

5. Effect of fat content on flavour release from sausages;Carrapiso;Food Chemistry,2007

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