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Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

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Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham

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Pérez-Santaescolástica, C.; Carballo, J.; Fulladosa, E.; Garcia-Perez, J.; Benedito Fort, JJ.; Lorenzo, J. (2018). Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham. Food Research International. 107:559-566. https://doi.org/10.1016/j.foodres.2018.03.001

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/146435

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Title: Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham
Author: Pérez-Santaescolástica, C. Carballo, J. Fulladosa, E. Garcia-Perez, J.V. Benedito Fort, José Javier Lorenzo, J.M.
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[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 ...[+]
Subjects: Ham texture , Pastiness , Proteolysis , Texture defects , Nitrogen fraction , Aroma
Copyrigths: Reconocimiento - No comercial - Sin obra derivada (by-nc-nd)
Source:
Food Research International. (issn: 0963-9969 )
DOI: 10.1016/j.foodres.2018.03.001
Publisher:
Elsevier
Publisher version: https://doi.org/10.1016/j.foodres.2018.03.001
Project ID:
CYTED/116RT0503
INSTITUTO NACIONAL DE INV. Y TECNOL. AGRARIA Y ALIMENTARIA /RTA2013-00030-C03-02
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. Jose M. Lorenzo is member of the MARCARNE ...[+]
Type: Artículo

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