Results 221 to 230 of about 37,629 (254)
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Protein and Lipid Oxidation in Parma Ham during Production
Journal of Agricultural and Food Chemistry, 2012Lipid oxidation adds to the characteristic flavor of dry-cured products, but the role of protein oxidation in the production of such meats is unknown. Lipid and protein oxidations in biceps femoris (BF) and semimembranosus (SM) muscles were evaluated throughout the production period of Parma ham (0-13 months). Lipid oxidation, determined as primary and
Glykeria Koutina +2 more
exaly +4 more sources
Etlik Piliçlerin Beslenmesinde Ham Protein İçeriğinin Kısıtlanması
7th International Students Science Congress Proceedings Book, 2023Etlik piliçlerde besleme; büyüme ve üretim performansı, hayvan sağlığı ile refahın korunmasında önemli bir rol oynamaktadır. Kanatlı hayvanlar sindirim, emilim, bağışıklık ve enzimatik aktivite gibi hayati fonksiyonlarında proteine ihtiyaç duymaktadır.
Helin Atan +4 more
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Fungal Genetics and Biology, 2010
Cell-cell fusion during fertilization and between somatic cells is an integral process in eukaryotic development. In Neurospora crassa, the hyphal anastomosis mutant, ham-2, fails to undergo somatic fusion. In both humans and Saccharomyces cerevisiae, homologs of ham-2 are found in protein complexes that include homologs to a striatin-like protein and ...
Carolyn Rasmussen
exaly +5 more sources
Cell-cell fusion during fertilization and between somatic cells is an integral process in eukaryotic development. In Neurospora crassa, the hyphal anastomosis mutant, ham-2, fails to undergo somatic fusion. In both humans and Saccharomyces cerevisiae, homologs of ham-2 are found in protein complexes that include homologs to a striatin-like protein and ...
Carolyn Rasmussen
exaly +5 more sources
Protein extractability in dry-cured ham
Food Chemistry, 1992Abstract Different procedures for the extraction of myofibrillar and total proteins of both raw and dry-cured ham have been assayed. Three solvents—(1) 0.1 m phosphate buffer + 1.1 m KI, pH = 7.4 , (2) 0.1 m tris/HCl + 1 % ( w/v ) sodium dodecyl sulphate, pH = 7.0 and (3) 8 m urea + 1 % ( v/v ) β ...
Fidel Toldrá +2 more
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Meat Science, 2012
The influence of protein carbonylation and lipid oxidation on colour and texture changes in cooked hams from fresh and pre-frozen (frozen/thawed) raw material was studied. Samples from three muscles, biceps femoris (BF) quadriceps femoris (QF) and semimembranosus (SM) were analysed for the gain of specific protein carbonyls, α-aminoadipic and γ ...
M. Utrera +4 more
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The influence of protein carbonylation and lipid oxidation on colour and texture changes in cooked hams from fresh and pre-frozen (frozen/thawed) raw material was studied. Samples from three muscles, biceps femoris (BF) quadriceps femoris (QF) and semimembranosus (SM) were analysed for the gain of specific protein carbonyls, α-aminoadipic and γ ...
M. Utrera +4 more
openaire +2 more sources
HAM: A new epitope-tag for in vivo protein labeling
Molecular Biology Reports, 2000The ability to metabolically label proteins with 35S-methionine is critical for the analysis of protein synthesis and turnover. Despite the importance of this approach, however, efficient labeling of proteins in vivo is often limited by a low number of available methionine residues, or by deleterious side-effects associated with protein overexpression.
A, Herbst, W P, Tansey
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MlCROSTRUCTURE OF ISOLATED SOY PROTEIN IN COMBINATION HAM
Journal of Food Science, 1979ABSTRACT Combination hams were prepared by injecting excised porcine muscles with a brine containing solubilized isolated soy protein. The microstructure of the muscle in the combination ham was compared to that of a water added ham to determine the location of the isolated soy protein.
D. G. SIEGEL, W. B. TULEY, G. R. SCHMIDT
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Food Chemistry, 2019
Defects with textures and flavors are a common problem, causing many economic losses in the dry-cured ham industry. To obtain a better understanding of the defects of dry-cured ham, texture, protein denaturation, protein structure, and water distribution of normal and defective hams were investigated. Compared with normal ham, more than 1.5-fold values
Chong Wang, Jinxuan Cao, Xinglian Xu
exaly +3 more sources
Defects with textures and flavors are a common problem, causing many economic losses in the dry-cured ham industry. To obtain a better understanding of the defects of dry-cured ham, texture, protein denaturation, protein structure, and water distribution of normal and defective hams were investigated. Compared with normal ham, more than 1.5-fold values
Chong Wang, Jinxuan Cao, Xinglian Xu
exaly +3 more sources
Meat Science, 2018
Edible coatings/films with functional ingredients may be a solution to consumers' demands for high-quality food products and an extended shelf-life. The aim of this work was to evaluate the antimicrobial efficiency of edible coatings incorporated with probiotics on sliced ham preservation.
Pedro João Miranda De Castro +2 more
exaly +4 more sources
Edible coatings/films with functional ingredients may be a solution to consumers' demands for high-quality food products and an extended shelf-life. The aim of this work was to evaluate the antimicrobial efficiency of edible coatings incorporated with probiotics on sliced ham preservation.
Pedro João Miranda De Castro +2 more
exaly +4 more sources
Hydrolysis and loss of extractability of proteins during ripening of iberian ham
Meat Science, 1994To elucidate the extent of the hydrolysis and loss of extractability of protein during the traditional ripening of Iberian ham, the evolution during processing of non-protein nitrogen (NPN) and protein fractions soluble in 0·03 m pH 7·1 phosphate and 1·1 KI + 0·1 m phosphate pH 7·4 buffers and 6 m urea was followed from Semimembranosus and Biceps ...
J J, Córdoba +5 more
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