Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham
Author:
Publisher
Elsevier BV
Subject
Microbiology,Food Science
Reference20 articles.
1. Sensory characteristics of Iberian ham: influence of salt content and processing conditions;Andrés;Meat Science,2004
2. Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions;Andrés;European Food Research and Technology,2005
3. Deproteinization techniques for HPLC amino acids analysis in fresh pork muscle and dry-cured ham;Aristoy;Journal of Agricultural and Food Chemistry,1991
4. Replacement of pile salting by simultaneous brine thawing-salting in Spanish cured ham manufacturing;Barat;Meat Science,2004
5. New rapid high sensitivity analysis of amino acids in food type samples;Bidlingmeyer;Journal of Association of Analytical Chemistry,1987
Cited by 16 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. Evaluation of effects of ultrasound-assisted curing on the flavor of Chinese bacon;Ultrasonics Sonochemistry;2023-06
2. Perspective of sodium reduction based on endogenous proteases via the strategy of sodium replacement in conjunction with mediated-curing;Critical Reviews in Food Science and Nutrition;2023-05-22
3. A SNP in the ovine cathepsin K (CTSK) gene is associated with yearling growth performance in a crossbred sheep population;Animal Biotechnology;2023-02-08
4. Correlation of characteristic flavor and microbial community in Jinhua ham during the post-ripening stage;LWT;2022-12
5. Flavor formation based on lipid in meat and meat products: A review;Journal of Food Biochemistry;2022-10
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3