Hydrolysis and loss of extractability of proteins during ripening of iberian ham
- 31 December 1994
- journal article
- Published by Elsevier in Meat Science
- Vol. 37 (2) , 217-227
- https://doi.org/10.1016/0309-1740(94)90082-5
Abstract
No abstract availableKeywords
This publication has 10 references indexed in Scilit:
- Hydrolysis and Maillard Reactions During Ripening of Iberian HamJournal of Food Science, 1992
- Activity of cathepsin D as affected by chemical and physical dry-curing parametersZeitschrift für Lebensmittel-Untersuchung und Forschung, 1990
- MEAT TENDERIZATION: POSSIBLE CAUSES AND MECHANISMS. A REVIEW.Journal of Muscle Foods, 1990
- Analysis of proteolysis and protein insolubility during the manufacture of some varieties of dry sausageMeat Science, 1990
- Examination of cathepsins B, D, H and L activities in dry-cured hamsMeat Science, 1988
- Effect of Cathepsin D on Bovine Myofibrils under Different Conditions of pH and TemperatureJournal of Food Science, 1986
- Heat Gelation Properties and Protein Extractability of Beef MyofibrilsJournal of Food Science, 1985
- Effect of Direct Acidification and Heat on the Solubility of Protein Extracts from a Fermented Sausage MixJournal of Animal Science, 1975
- STOICHIOMETRY OF CARBOHYDRATE FERMENTATION DURING DRY SAUSAGE RIPENINGJournal of Food Science, 1974
- Free Amino Acids in Ham Muscle During Successive Aging Periods and Their Relation to FlavorJournal of Food Science, 1968