Comparison of calpain and cathepsin (B, L and D) activities during dry-cured ham processing from heavy and light large white pigs-Reference-Cited by-同舟云学术

Comparison of calpain and cathepsin (B, L and D) activities during dry-cured ham processing from heavy and light large white pigs

Published:1993 Issue:1 Volume:62 Page:71-75
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Sárraga Carmen,Gil Marta,García-Regueiro José Antonio

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference26 articles.

1. 1991 Aportaciones a la calidad tecnológica del jamón curado elaborado por procesos acelerados. PhD thesis, Universitat Autònoma de Barcelona, Barcelona, Spain.

2. , 1987 La maitrise du systeme d'alimentation et ses influences sur la qualite de la charcuterie seche condition necessaire au developpement de l'elevage porcin corse. In: Res 38 Congr Eur Assoc Animal Prod, Lisbon, p. 1159.

3. Modelling post-mortem tenderisation—II: Enzyme changes during storage of electrically stimulated and non-stimulated beef

Cited by 81 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. Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A Review;Foods;2023-03-29

2. Dry-cured ham;Reference Module in Food Science;2022

3. The Influence of the Type of Dry-Cured Italian PDO Ham on Cathepsin B Activity Trend during Processing;Foods;2021-12-16

4. Changes in protease activity during fermentation of fish sauce and their correlation with antioxidant activity;Journal of the Science of Food and Agriculture;2021-11-29

5. Effect of different cooking water on flavor characteristics of mutton soup;Food Science & Nutrition;2021-09-07