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Proteolysis and lipolysis in flavour development of dry-cured meat products
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instance of
scholarly article
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title
Proteolysis and lipolysis in flavour development of dry-cured meat products
(English)
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main subject
proteolysis
1 reference
based on heuristic
inferred from title
author name string
Fidel Toldra´
series ordinal
1
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publication date
January 1998
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published in
Meat Science
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volume
49
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page(s)
S101-S110
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cites work
Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham
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Crossref
reference URL
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7 January 2021
based on heuristic
inferred from DOI database lookup
Flavor compounds of dry-cured ham
1 reference
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Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9
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7 January 2021
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Effects of starter cultures on the formation of flavour compounds in dry sausage
1 reference
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reference URL
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Time-related changes in intramuscular lipids of French dry-cured ham
1 reference
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reference URL
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7 January 2021
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Sensory Property Relationships to Chemical Data of Italian-type Dry-cured Ham
1 reference
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HPLC purification and characterization of porcine muscle aminopeptidase B
1 reference
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reference URL
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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
1 reference
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Crossref
reference URL
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7 January 2021
based on heuristic
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SENSORY CHARACTERISTICS OF SPANISH "SERRANO" DRY-CURED HAM
1 reference
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reference URL
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7 January 2021
based on heuristic
inferred from DOI database lookup
Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times
1 reference
stated in
Crossref
reference URL
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inferred from DOI database lookup
Curing agents affect aminopeptidase activity from porcine skeletal muscle
1 reference
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reference URL
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7 January 2021
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inferred from DOI database lookup
Volatile components of dry cured Iberian ham
1 reference
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Crossref
reference URL
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Muscle proteinases and meat aging
1 reference
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reference URL
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inferred from DOI database lookup
Postmortem proteolysis in longissimus muscle from beef, lamb and pork carcasses.
1 reference
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Volatile compounds of dry hams from Iberian pigs
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Detection of Proteolytic Activity in Microorganisms Isolated from Dry-Cured Ham
1 reference
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7 January 2021
based on heuristic
inferred from DOI database lookup
Effect of curing agents and water activity on pork muscle and adipose subcutaneous tissue lipolytic activity
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9
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7 January 2021
based on heuristic
inferred from DOI database lookup
Assay of lipase and esterase activities in fresh pork meat and dry-cured ham
1 reference
stated in
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reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9
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7 January 2021
based on heuristic
inferred from DOI database lookup
Muscle lipolysis phenomena in the processing of dry-cured ham
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9
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7 January 2021
based on heuristic
inferred from DOI database lookup
Pre-freezing Hams Affects Lipolysis during Dry-curing
1 reference
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reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9
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7 January 2021
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inferred from DOI database lookup
Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture
1 reference
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Crossref
reference URL
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7 January 2021
based on heuristic
inferred from DOI database lookup
Activity of cathepsin D as affected by chemical and physical dry-curing parameters
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Effect of dry-curing process parameters on pork muscle cathepsin B, H and L activity
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Peptide generation in the processing of dry-cured ham
1 reference
stated in
Crossref
reference URL
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inferred from DOI database lookup
Effect of curing agents on m-calpain activity throughout the curing process
1 reference
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Myoglobin as an Endogenous Inhibitor of Proteolytic Muscle Enzymes
1 reference
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Crossref
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7 January 2021
based on heuristic
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Examination of cathepsins B, D, H and L activities in dry-cured hams
1 reference
stated in
Crossref
reference URL
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7 January 2021
based on heuristic
inferred from DOI database lookup
Protein extractability in dry-cured ham
1 reference
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Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9
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7 January 2021
based on heuristic
inferred from DOI database lookup
Activities of pork muscle proteases in model cured meat systems
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Muscle and Adipose Tissue Aminopeptidase Activities in Raw and Dry-Cured Ham
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Cathepsin B, D, H and L activities in the processing of dry-cured ham
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Porcine Aminopeptidase Activity as Affected by Curing Agents
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9
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7 January 2021
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inferred from DOI database lookup
Enzyme generation of free amino acids and its nutritional significance in processed pork meats
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9
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7 January 2021
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inferred from DOI database lookup
Pattern of Muscle Proteolytic and Lipolytic Enzymes from Light and Heavy Pigs
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9
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7 January 2021
based on heuristic
inferred from DOI database lookup
Dry-cured ham flavour: enzymatic generation and process influence
1 reference
stated in
Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2990041-9
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Identifiers
DOI
10.1016/S0309-1740(98)90041-9
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