Drying is the lengthiest and the most energy consuming step during the production of dry-cured ham, affecting also the curing process and consequently product quality. In order to manage the drying process, it is quite ...
García Correas, Ángela(Universitat Politècnica de València, 2021-10-06)
[ES] El dinucleótido de nicotinamida (NAD) es un importante cofactor implicado en numerosos procesos fisiológicos y reacciones redox del metabolismo celular. Los niveles de NAD disminuyen con la edad, lo que puede promover ...
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 ...
Candela Candela, Alba María(Universitat Politècnica de València, 2022-10-20)
[ES] La atrofia del músculo esquelético se caracteriza por un desgaste y disminución del tamaño de las fibras y la masa muscular y puede ser causada por distintas condiciones como la distrofia, el envejecimiento (sarcopenia) ...
[EN] Ultrasonic velocity was used to characterise the differences in composition and texture of Biceps Femoris muscles from four batches of pigs of different genetics (Iberian and Iberian x Duroc) and feeding systems ...