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Contribution of muscle aminopeptidases to flavor development in dry-cured ham

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title

Contribution of muscle aminopeptidases to flavor development in dry-cured ham (English)

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author name string

Fidel Toldrá

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1

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M-Concepción Aristoy

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2

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Mónica Flores

series ordinal

3

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publication date

April 2000

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number of pages

5

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published in

Food Research International

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volume

33

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issue

3-4

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page(s)

181-185

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Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham

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7 January 2021

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Sensory Property Relationships to Chemical Data of Italian-type Dry-cured Ham

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7 January 2021

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Non-Volatile Components Effects on Quality of "Serrano" Dry-cured Ham as Related to Processing Time

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7 January 2021

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HPLC purification and characterization of porcine muscle aminopeptidase B

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HPLC Purification and Characterization of Soluble Alanyl Aminopeptidase from Porcine Skeletal Muscle

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Curing agents affect aminopeptidase activity from porcine skeletal muscle

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Feedback Inhibition of Porcine Muscle Alanyl and Arginyl Aminopeptidases in Cured Meat Products

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Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times

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Rationalization of aminopeptidase activities in human skeletal muscle soluble extract

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Cathepsin B, D, H and L activities in the processing of dry-cured ham

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7 January 2021

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Proteolysis and lipolysis in flavour development of dry-cured meat products

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7 January 2021

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Muscle and Adipose Tissue Aminopeptidase Activities in Raw and Dry-Cured Ham

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7 January 2021

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The role of muscle proteases and lipases in flavor development during the processing of dry-cured ham.

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Dry-cured ham flavour: enzymatic generation and process influence

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https://api.crossref.org/works/10.1016%2FS0963-9969%2800%2900032-6

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Activities of pork muscle proteases in model cured meat systems

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7 January 2021

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Identifiers

DOI

10.1016/S0963-9969(00)00032-6

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(Q58477724)

Contribution of muscle aminopeptidases to flavor development in dry-cured ham

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