Results 121 to 130 of about 750 (148)

Identification and significance of the N-terminal part of swine pyruvate kinase in aged Parma hams

Meat Science, 2003
Within a project aimed at studying the peptide fraction in dry-cured Parma hams, a peptide was purified by means of reversed phase-high performance liquid chromatography (RP-HPLC) and identified by its molecular mass and amino acid sequence analysis.
SFORZA, Stefano, BONI M., RUOZI R., VIRGILI R., MARCHELLI, Rosangela   +4 more
openaire   +3 more sources

Parma PDO Ham in pork production chain and Parma economy

2012
Prosciutto di Parma DOP (Parma PDO Ham) is the main product of Italian cold cuts and is produced in the province of Parma. The verification of compliance with its guideline is implemented by Istituto Parma Quality (IPQ), that together with Istituto Nord Est Qualità (INEQ) operates a monitoring on compliance requirements of the most part of Italian PDO
BONAZZI, Giuseppe, IOTTI, Mattia
openaire   +1 more source

Effect of stunning voltage and scalding method on the incidence of the “red skin” defect of Parma ham

Veterinary Research Communications, 2009
Effect of stunning voltage and scalding method on the incidence of the “red skin” defect of Parma ham D. P. Lo Fiego & M. Comellini & M. C. Ielo & F. Tassone & L. A.
LO FIEGO, Domenico Pietro, COMELLINI, Michele, IELO, Maria Cristina, F. Tassone, VOLPELLI, Luisa Antonella   +4 more
openaire   +2 more sources

Effect of Extended Aging of Parma Dry-Cured Ham on the Content of Oligopeptides and Free Amino Acids

Journal of Agricultural and Food Chemistry, 2006
The effect of the dry-curing processing time on the release of oligopeptides and amino acids was evaluated with 158 Parma hams subdivided into three groups: (1) traditional processing (450 days); (2) extended processing (570 days); and (3) extended aging (690 days).
SFORZA, Stefano, GALAVERNA, Gianni, SCHIVAZAPPA C, MARCHELLI, Rosangela, DOSSENA, Arnaldo, VIRGILI R.   +5 more
openaire   +3 more sources

The purification and structure of taste-active peptide in water-soluble extraction of Parma ham

2011 International Conference on New Technology of Agricultural, 2011
Fractions of the taste-active peptide (G-25-P4-r1) were obtained by gel filtration chromatography, semi-preparative RPHPLC chromatography and analytical RP-HPLC chromatography from the water-soluble extract (WSE) of Parma ham. The peptide's amino acid sequence, Ala-His-Ser-Val-Arg-Phe-Tyr, was gained using MS/MS analysis. It was also synthetic produced
null Dang Yali, null Fu Xiangjin
openaire   +1 more source

Financial analysis of the Parma PDO Ham firms

2010
Abstract. The study aims to analyze the capacity of the firm operating in the Parma PDO Ham sector to produce profit and serve debt to finance investment. In this important agro-food sector for the territorial economy, processing firm have faced, in recent years, a market crisis.
BONAZZI, Giuseppe, IOTTI, Mattia, V. Salatas   +2 more
openaire   +1 more source

Oligopeptides and free amino acids in Parma hams of known cathepsin B activity

Food Chemistry, 2001
Abstract Sixteen Parma hams were manufactured following regular standard procedures up to the 13th month of processing and then divided into two groups according to established levels of cathepsin B activity in fresh hams. Each group was selected in order to include the same number of hams with low or high cathepsin B activity.
SFORZA, Stefano, PIGAZZANI A., MOTTI M., PORTA C., VIRGILI R., GALAVERNA, Gianni, DOSSENA, Arnaldo, MARCHELLI, Rosangela   +7 more
openaire   +2 more sources

Water-extractable zinc protoporphyrin IX in Parma ham predominantly exists as complexes with hemoglobin and myoglobin

Food Bioscience, 2021
Jun-Ichi Wakamatsu, Haruto Kumura
exaly  

Zinc protoporphyrin IX predominantly exists as a complex non-enzymatically bound to apo-hemoglobin in Parma ham

Food Chemistry, 2022
Yang Zhai, Jun-Ichi Wakamatsu, Haruto Kumura   +2 more
exaly  

The hedonic flexibility concept to define the acceptable sensory variation of PDO Parma Ham

2012
PDO product sensory ...
A. Recchia, DINNELLA, CATERINA, M. Hersleth, T. Naes, MONTELEONE, ERMINIO   +4 more
openaire   +1 more source