Results 111 to 120 of about 3,461,319 (130)

Application of artificial neural networks to predict multiple quality of dry-cured ham based on protein degradation

Food Chemistry, 2021
Shou-Wei Wang
exaly  

Hydrolysis of pork sarcoplasmic protein extracts by unique isolated from low-salt dry-cured ham

LWT - Food Science and Technology, 2022
Baide Mu, Ming Ju
exaly  

Peptidomic insights on structural protein hydrolysis by exopeptidase activities and its effects on bitterness defects of dry-cured ham

International Journal of Food Science and Technology, 2023
Jinxuan Cao, Changyu Zhou, Xinglian Xu
exaly  

Evaluating the effect of protein modifications and water distribution on bitterness and adhesiveness of Jinhua ham

Food Chemistry, 2019
Chong Wang, Jinxuan Cao, Guanghong Zhou
exaly  

Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure

Meat Science, 2010
David Morcuende, Sonia Ventanas, Mario Estévez   +2 more
exaly  

Pre-freezing raw hams affects quality traits in cooked hams: Potential influence of protein oxidation

Meat Science, 2012
Mario Estévez, S Ventanas
exaly  

The use of label-free mass spectrometry for relative quantification of sarcoplasmic proteins during the processing of dry-cured ham

Food Chemistry, 2016
Fidel Toldrá, Marta Gallego, Leticia Mora   +2 more
exaly  

Analysis of protein profiles and peptides during gastrointestinal digestion of four Chinese dry-cured hams

LWT - Food Science and Technology, 2020
Shui Jiang, Dong Xia, Yuan Liu
exaly  

The effect of cooking temperature on the aggregation and digestion rate of myofibrillar proteins in Jinhua ham

Journal of the Science of Food and Agriculture, 2018
Jinxuan Cao, Guanghong Zhou, Yang Yang
exaly  

Effect of progressive reduction in crude protein and lysine of heavy pigs diets on some technological properties of green hams destined for PDO dry-cured ham production

Meat Science, 2016
Stefano Schiavon, Paolo Carnier, Luigi Gallo   +2 more
exaly