Results 91 to 97 of about 624 (97)

Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes

Food Chemistry, 2016
Maria Dolors Guardia, Josep Sola, Eugeni Roura   +2 more
exaly  

Relating texture perception of cooked ham to the bolus evolution in the mouth

Food Research International, 2019
Susana Fiszman, Amparo Tárrega
exaly  

Shelf-life extension of cooked ham model product by high hydrostatic pressure and natural preservatives

Innovative Food Science and Emerging Technologies, 2011
Marc E G Hendrickx, Olivier Goemaere, Liselot Steen   +2 more
exaly  

Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles

LWT - Food Science and Technology, 2015
Maria Dolors Guardia, CARLOS Ibanez, Josep Sola   +2 more
exaly  

The application of response surface methodology for the development of sensory accepted low-salt cooked ham using high pressure processing and a mix of organic acids

Innovative Food Science and Emerging Technologies, 2018
Joseph P Kerry
exaly  

Effects of nitrite level, packaging system and high-pressure processing treatment on physicochemical and sensory properties of cooked ham

LWT - Food Science and Technology
Jesus Frías, Cristina Botineştean, Declan Bolton   +2 more
exaly  

Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere

Food Microbiology, 2010
Frédéric Leroy, Luc De Vuyst
exaly