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Listar por palabra clave "Iberian ham"

Mostrando ítems 1-4 de 4

Efecto de la aplicación de altas presiones y almacenamiento en refrigeración sobre el perfil de compuestos volátiles en jamón ibérico

Martínez Onandi, Nerea (Universitat Politècnica de València, 2013-04-16)

[ES] Se estudió el efecto del tratamiento de altas presiones (600 MPa, 6 min), y del almacenamiento a 4ºC durante 5 meses sobre la fracción volátil del jamón Ibérico con distintos contenidos de grasa y sal mediante ...
Effect of brine thawing/salting on endogenous enzyme activity and sensory quality of Iberian dry-cured ham

Flores, Mónica; Aristoy Albert, María Concepción; Antequera, T.; Barat Baviera, José Manuel; Toldrá Vilardell, Fidel (Elsevier, 2012-04)

[EN] Simultaneous brine thawing/salting process was applied as an alternative to traditional pile salting process using 51 frozen Iberian hams. The effect of this type of salting process on endogenous enzyme activity and ...
Pre-cured freezing effec on physicochemical, texture and sensory characteristics of Iberian Ham

Pérez Palacios, Trinidad; Ruiz Carrascal, Jorge; Martín, Diana; Barat Baviera, José Manuel; Antequera, T. (SAGE Publications (UK and US), 2011-04)

[EN] The aim of this work was to investigate the effect of pre-cure freezing on the physicochemical, texture and sensory characteristics of raw and dry-cured hams. Both, refrigerated (R) and pre-cure frozen (F) hams showed ...
Use of simultaneous brine thawing/salting in dry-cured Iberian ham production

Grau Meló, Raúl; Albarracín Hernández, William; Trinidad Perez, M.; Antequera, Teresa; Barat Baviera, José Manuel (Elsevier, 2011-05)

[EN] The study of simultaneous brine thawing/salting as an alternative to the traditional stages in Iberian dry-cured ham processing was carried out employing 75 pre-cured frozen hams from Iberian pigs. The frozen hams ...

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Listar por palabra clave "Iberian ham"

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