Results 51 to 60 of about 750 (148)
Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams
LWT - Food Science and Technology, 2015 Peptides are critical to the taste of dry-cured ham. To isolate and identify umami peptide fractions from the water-soluble extractions (WSEs) of Jinhua and Parma hams, separation procedures utilizing Sephadex G-25 and reversed-phase high-performance liquid chromatography (RP-HPLC) were combined with sensory evaluations (taste dilution analysis and an ...
Yali Dang +3 more
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Plenary Abstracts Session & Oral Presentations
HemaSphere, Volume 10, Issue S1, June 2026.
wiley +1 more source
Abstracts From PVRI 2026 Dublin
Pulmonary Circulation, Volume 16, Issue 2, April 2026.
wiley +1 more source
Meat ScienceA total of 134 fresh hams, assayed for Ferrochelatase (FeCH) activity and ultimate pH (pH48), were processed in compliance with the procedures established for PDO Parma ham and finally, analyzed for salt, moisture, Zinc Protoporphyrin IX (ZnPP), heme, iron and zinc contents, and proteolysis index (PI).
Schivazappa C. +5 more
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Investigation on temperature fields in industrial chilling of pork legs for PDO Parma ham production and coupled temperature/microbial growth simulation. [PDF]
J Food Sci Technol, 2017 Rinaldi M, Cordioli M, Barbanti D.
europepmc +1 more source
Exploring diversity and functional contribution of the microbiome of traditional Italian dry-cured hams. [PDF]
Curr Res Microb SciLonghi G +7 more
europepmc +1 more source