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There are 9818 results for: content related to: Quality of Dry-Cured Ham Compared with Quality of Dry-Cured Shoulder

  1. Effects of NaCl Concentration and Potassium Chloride Substitutions on the Thermal Properties and Lipid Oxidation of Dry-Cured Pork

    Journal of Food Science

    Volume 79, Issue 9, September 2014, Pages: E1695–E1703, Yingyang Zhang, Xianchao Feng, Haizhou Wu, Jing Tang and Jianhao Zhang

    Version of Record online : 11 SEP 2014, DOI: 10.1111/1750-3841.12504

  2. Proteolysis, Texture, and Sensory Characteristics of Serrano Hams from Duroc and Large White Pigs during Dry-Curing

    Journal of Food Science

    Volume 78, Issue 3, March 2013, Pages: C416–C424, Ana del Olmo, Javier Calzada, Pilar Gaya and Manuel Nuñez

    Version of Record online : 20 FEB 2013, DOI: 10.1111/1750-3841.12058

  3. Proteolysis and Flavor Characteristics of Serrano Ham Processed under Different Ripening Temperature Conditions

    Journal of Food Science

    Volume 80, Issue 11, November 2015, Pages: C2404–C2412, Ana del Olmo, Javier Calzada, Pilar Gaya and Manuel Nuñez

    Version of Record online : 16 SEP 2015, DOI: 10.1111/1750-3841.13078

  4. Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction

    Journal of Food Science

    Chao-Zhi Zhu, Jing-Li Zhao, Wei Tian, Yan-Xia Liu, Miao-Yun Li and Gai-Ming Zhao

    Version of Record online : 1 DEC 2017, DOI: 10.1111/1750-3841.13996

  5. Lipolysis, Lipid Peroxidation, and Color Characteristics of Serrano Hams from Duroc and Large White Pigs during Dry-Curing

    Journal of Food Science

    Volume 78, Issue 11, November 2013, Pages: C1659–C1664, Ana del Olmo, Javier Calzada and Manuel Nuñez

    Version of Record online : 8 OCT 2013, DOI: 10.1111/1750-3841.12281

  6. Effects of Plant Polyphenols and α-Tocopherol on Lipid Oxidation, Microbiological Characteristics, and Biogenic Amines Formation in Dry-Cured Bacons

    Journal of Food Science

    Volume 80, Issue 3, March 2015, Pages: C547–C555, Yongli Wang, Feng Li, Hong Zhuang, Lianghao Li, Xiao Chen and Jianhao Zhang

    Version of Record online : 10 FEB 2015, DOI: 10.1111/1750-3841.12796

  7. HEADSPACE VOLATILES OF DRY-CURED HAM: A COMPARISON OF DIFFERENT MANUFACTURING STYLES BY SPME AND GC/MS ANALYSIS

    Journal of Food Processing and Preservation

    Volume 35, Issue 6, December 2011, Pages: 850–860, MICHAEL LAMMERS, KLAAS DIETZE and WALDEMAR TERNES

    Version of Record online : 14 JUL 2011, DOI: 10.1111/j.1745-4549.2011.00538.x

  8. Inhibition of Cholesterol and Polyunsaturated Fatty Acids Oxidation through the Use of Annatto and Bixin in High-Pressure Processed Fish

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: C1646–C1653, Bruno C. Figueirêdo, Neura Bragagnolo, Leif H. Skibsted and Vibeke Orlien

    Version of Record online : 28 JUL 2015, DOI: 10.1111/1750-3841.12964

  9. Effect of Intramuscular Fat, Breed, and Age at Slaughter on Fatty Acid Composition in Green Hams

    Journal of Food Science

    Volume 79, Issue 10, October 2014, Pages: C1916–C1925, Linda Storrustløkken, Dag Ekeberg, Bjørg Egelandsdal, Torunn T. Håseth and Ole Alvseike

    Version of Record online : 3 SEP 2014, DOI: 10.1111/1750-3841.12582

  10. Ultrasonic Characterization of Pork Fat Crystallization during Cold Storage

    Journal of Food Science

    Volume 79, Issue 5, May 2014, Pages: E828–E838, Edith Corona, José V. García-Pérez, Juan V. Santacatalina, Sonia Ventanas and José Benedito

    Version of Record online : 2 APR 2014, DOI: 10.1111/1750-3841.12410

  11. Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage

    Journal of Food Science

    Volume 81, Issue 8, August 2016, Pages: C1891–C1898, Ana Fernández-Diez, Irma Caro, Amaya Castro, Bettit K. Salvá, Daphne D. Ramos and Javier Mateo

    Version of Record online : 21 JUL 2016, DOI: 10.1111/1750-3841.13393

  12. Effect of Curing Agents on the Oxidative and Nitrosative Damage to Meat Proteins during Processing of Fermented Sausages

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: C1331–C1342, A. Villaverde, D. Morcuende and M. Estévez

    Version of Record online : 14 JUL 2014, DOI: 10.1111/1750-3841.12481

  13. Lipid degradation and sensory characteristics of M. biceps femoris in dry-cured hams from Duroc using three different processing methods

    International Journal of Food Science & Technology

    Volume 50, Issue 2, February 2015, Pages: 522–531, Linda Storrustløkken, Hanne Marie Devle, Torunn T. Håseth, Bjørg Egelandsdal, Carl Fredrik Naess-Andresen, Kristin Hollung, Per Berg, Dag Ekeberg and Ole Alvseike

    Version of Record online : 4 NOV 2014, DOI: 10.1111/ijfs.12699

  14. Consumer Perception of Dry-Cured Ham – A Cross-Cultural Study in Italy, Norway and Spain

    Journal of Sensory Studies

    Volume 28, Issue 6, December 2013, Pages: 450–466, Margrethe Hersleth, Tormod Næs, Luis Guerrero, Anna Claret, Annamaria Recchia, Caterina Dinnella and Erminio Monteleone

    Version of Record online : 28 OCT 2013, DOI: 10.1111/joss.12068

  15. Characteristic Flavor of Traditional Soup Made by Stewing Chinese Yellow-Feather Chickens

    Journal of Food Science

    Volume 82, Issue 9, September 2017, Pages: 2031–2040, Jun Qi, Deng-yong Liu, Guang-hong Zhou and Xing-lian Xu

    Version of Record online : 21 JUL 2017, DOI: 10.1111/1750-3841.13801

  16. The Interaction Between Lipoxygenase-Catalyzed Oxidation and Autoxidation in Dry-Cured Bacon and a Model System

    Journal of Food Science

    Volume 80, Issue 12, December 2015, Pages: C2640–C2646, Yingyang Zhang, Jing Tang, Jianying Zhao, Haizhou Wu, Yasir Allah Ditta and Jianhao Zhang

    Version of Record online : 2 NOV 2015, DOI: 10.1111/1750-3841.13100

  17. Optimization of Low Sodium Salts Mix for Shoestring Potatoes

    Journal of Food Science

    Volume 80, Issue 6, June 2015, Pages: S1399–S1403, Heverton Carrara Pereira, Vanessa Rios de Souza, Natália Csizmar Azevedo, Daniela Maria Rodrigues, Cleiton Antônio Nunes and Ana Carla Marques Pinheiro

    Version of Record online : 5 MAY 2015, DOI: 10.1111/1750-3841.12884

  18. Non-Volatile Components Effects on Quality of “Serrano” Dry-cured Ham as Related to Processing Time

    Journal of Food Science

    Volume 62, Issue 6, November 1997, Pages: 1235–1239, MÓNICA FLORES, M-CONCEPCION ARISTOY, ARTHUR M. SPANIER and FIDEL TOLDRÁ

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.1997.tb12252.x

  19. Production of docosahexaenoic acid (DHA) enriched loin and dry cured ham from pigs fed algae: Nutritional and sensory quality

    European Journal of Lipid Science and Technology

    Volume 119, Issue 5, May 2017, Els Vossen, Katleen Raes, Danny Van Mullem and Stefaan De Smet

    Version of Record online : 3 NOV 2016, DOI: 10.1002/ejlt.201600144

  20. Ham

    Handbook of Food Products Manufacturing

    Y. H. Hui, Pages: 233–249, 2006

    Published Online : 1 AUG 2006, DOI: 10.1002/9780470113554.ch58