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Browsing by Author "Carballo, J."

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Application of temperature and ultrasound as corrective measures to decrease the adhesiveness in dry-cured ham. Influence on free amino acid and volatile compound profile

Pérez-Santaescolástica, C.; Carballo, J.; Fulladosa, E.; Garcia-Perez, J.V.; Benedito Fort, José Javier; Lorenzo, J.M (Elsevier, 2018)

[EN] The impact of low temperattire treatment and its combination with ultrasound has been evaluated in order to correct texture defects in dry-cured hams. A total of 26 dry-cured hams, classified as high proteolysis index ...
Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

Pérez-Santaescolástica, C.; Carballo, J.; Fulladosa, E.; Garcia-Perez, J.V.; Benedito Fort, José Javier; Lorenzo, J.M. (Elsevier, 2018-05)

[EN] Defective textures in dry-cured ham are a common problem that causes important economic losses in the ham industry. An increase of proteolysis during the dry-cured ham processing may lead to high adhesiveness and ...
Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions

López-Pedrouso, M.; Pérez-Santaescolástica, C.; Franco, D.; Carballo, J.; Garcia-Perez, J.V.; Benedito Fort, José Javier; Zapata, C.; Lorenzo, J. M. (Elsevier, 2019-02-20)

[EN] Ultrasound can intensify the heating process used to correct texture defects in dry-cured hams. The effect of ultrasound-assisted heating on the proteome of sliced dry-cured ham was evaluated. Dry-cured hams with high ...

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Browsing by Author "Carballo, J."

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Browsing by Author "Carballo, J."