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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

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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

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Pérez-Santaescolástica, C.; Carballo, J.; Fulladosa, E.; Garcia-Perez, J.; Benedito Fort, JJ.; Lorenzo, J. (2018). 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. Food Research International. 114:140-150. https://doi.org/10.1016/j.foodres.2018.08.006

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/125134

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Title: 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
Author:
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[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 ...[+]
Subjects: Adhesiveness , Dry-cured ham , Free amino acid content , Heat treatment , Proteolysis , Ultrasound treatment , Volatile compounds
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food Research International. (issn: 0963-9969 )
DOI: 10.1016/j.foodres.2018.08.006
Publisher:
Elsevier
Publisher version: http://doi.org/10.1016/j.foodres.2018.08.006
Thanks:
This research was supported by Grant RTA 2013-00030-CO3-03 from INIA (Spain). Acknowledgements to INIA for granting Cristina Perez Santaescolastica with a predoctoral scholarship (grant number CPD2015-0212). Jose M. Lorenzo ...[+]
Type: Artículo

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