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Dry-cured ham flavour: enzymatic generation and process influence
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instance of
scholarly article
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title
Dry-cured ham flavour: enzymatic generation and process influence
(English)
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author name string
Fidel Toldrá
series ordinal
1
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Mónica Flores
series ordinal
2
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Yolanda Sanz
series ordinal
3
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publication date
August 1997
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published in
Food Chemistry
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volume
59
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issue
4
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page(s)
523-530
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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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Relations between compositional traits and sensory qualities of French dry-cured ham.
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Time-related changes in intramuscular lipids of French dry-cured ham
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Sensory Property Relationships to Chemical Data of Italian-type Dry-cured Ham
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HPLC purification and characterization of porcine muscle aminopeptidase B
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Volatile components of dry cured Iberian ham
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Characterization of lysosomal acid lipase purified from rabbit liver.
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Muscle proteinases and meat aging
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Rationalization of aminopeptidase activities in human skeletal muscle soluble extract
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Volatile compounds of dry hams from Iberian pigs
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Mode of degradation of myofibrillar proteins by an endogenous protease, cathepsin L
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Specificity of lipoprotein lipase and hepatic lipase toward monoacylglycerols varying in the acyl composition
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Detection of Proteolytic Activity in Microorganisms Isolated from Dry-Cured Ham
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Assay of lipase and esterase activities in fresh pork meat and dry-cured ham
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Effect of curing agents and water activity on pork muscle and adipose subcutaneous tissue lipolytic activity
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7 January 2021
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Muscle lipolysis phenomena in the processing of dry-cured ham
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Characterization of hydrolase H, a new muscle protease possessing aminoendopeptidase activity
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Calpains and calpastatin distribution in bovine, porcine and ovine skeletal muscles
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7 January 2021
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Relationship between cathepsin B activity and compositional parameters in dry-cured hams of normal and defective texture
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reference URL
https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7
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7 January 2021
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Activity of cathepsin D as affected by chemical and physical dry-curing parameters
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Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7
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7 January 2021
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Effect of dry-curing process parameters on pork muscle cathepsin B, H and L activity
1 reference
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reference URL
https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7
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7 January 2021
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inferred from DOI database lookup
Peptide generation in the processing of dry-cured ham
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reference URL
https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7
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7 January 2021
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inferred from DOI database lookup
Effect of curing agents on m-calpain activity throughout the curing process
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Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7
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7 January 2021
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Degradation of myofibrillar proteins by cathepsins B and D
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Crossref
reference URL
https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7
retrieved
7 January 2021
based on heuristic
inferred from DOI database lookup
Meat flavor volatiles: a review of the composition, techniques of analysis, and sensory evaluation
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https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7
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7 January 2021
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Availability of essential amino acids in dry-cured ham
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https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7
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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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https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7
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7 January 2021
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Porcine Aminopeptidase Activity as Affected by Curing Agents
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https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7
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7 January 2021
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Examination of cathepsins B, D, H and L activities in dry-cured hams
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reference URL
https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7
retrieved
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
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https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7
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7 January 2021
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Protein extractability in dry-cured ham
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https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7
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7 January 2021
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Pattern of Muscle Proteolytic and Lipolytic Enzymes from Light and Heavy Pigs
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https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7
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7 January 2021
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Activities of pork muscle proteases in model cured meat systems
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reference URL
https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7
retrieved
7 January 2021
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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%2FS0308-8146%2897%2900013-7
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7 January 2021
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inferred from DOI database lookup
Kinetic and inhibition studies of phospholipase A2 with short-chain substrates and inhibitors
1 reference
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reference URL
https://api.crossref.org/works/10.1016%2FS0308-8146%2897%2900013-7
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7 January 2021
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Identifiers
DOI
10.1016/S0308-8146(97)00013-7
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