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Dry-cured Mediterranean hams: Long process, slow changes and high quality: A review
(Wiley Blackwell Publishing, Inc, 2000-10)
The term "curing", in the Mediterranean region of Europe, means a long period of aging where an intense enzymatic action develops the distinctive flavor of dry-cured hams. The traditional process consists of rubbing a ...
A canonical correlation analysis of the association between carcass and ham traits in pigs used to produce dry-cured ham
(Genetics and Molecular Biology, 2017)
Sensory profile and acceptance of dry-cured hams produced by traditional and accelerated methods
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2007)
Effect of the pig rearing system on the final volatile profile of Iberian dry-cured ham as detected by PTR-ToF-MS
(Elsevier Sci Ltd, 2013-03)
The volatile compound profile of dry-cured Iberian ham lean and subcutaneous fat from pigs fattened outdoors on acorn and pasture (Montanera) or on high-oleic concentrated feed (Campo) was investigated by proton transfer ...
Mass spectrometric evidence for a zinc-porphyrin complex as the red pigment in dry-cured Iberian and Parma ham
(Elsevier Sci LtdOxfordInglaterra, 2007)
Rapid characterization of dry cured ham produced following different PDOs by proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS)
(Elsevier Science, 2011-07)
In the present study, the recently developed proton transfer reaction time of flight mass spectrometry (PTR-ToF-MS) technique was used for the rapid characterization of dry cured hams produced according to 4 of the most ...
Influence of partial replacement of NaCl with KCl, CaCl2 and MgCl2 on lipolysis and lipid oxidation in dry-cured ham
(Elsevier Sci LtdOxfordInglaterra, 2011)
Quenching of excited states of red-pigment zinc protoporphyrin IX by hemin and natural reductors in dry-cured hams
(SPRINGER, 2011)
Zinc protoporphyrin IX (ZnPP), the major red pigment in hams dry-cured without nitrates/nitrites, is an efficient photosensitizer, which upon absorption of visible light forms short-lived excited singlet state ((1)ZnPP*) ...