| dc.creator |
Sentandreu, Miguel Angel |
|
| dc.creator |
Armenteros Cuesta, Mónica |
|
| dc.creator |
Calvete, Juan J. |
|
| dc.creator |
Aristoy, María Concepción |
|
| dc.creator |
Toldrá, Fidel |
|
| dc.date |
2006-08-02T14:26:22Z |
|
| dc.date.accessioned |
2017-01-31T01:00:21Z |
|
| dc.date.available |
2017-01-31T01:00:21Z |
|
| dc.identifier |
10261/3047 |
|
| dc.identifier.uri |
http://dspace.mediu.edu.my:8181/xmlui/handle/123456789/122541 |
|
| dc.description |
Dry-cured ham is a traditional food requiring a long processing period for development of its appreciated texture and flavour characteristics. During this time, there is an intense degradation of muscle proteins due to the action of endogenous proteolytic enzymes. This gives rise to an important generation of free amino acids and oligopeptides that contribute directly or indirectly to flavour characteristics of the final product. The nature and properties of free amino acids has been well established but, on the contrary, little is known about the identity of the peptide fraction at the end of curing. The present work had as main objective to advance in the knowledge of this peptide fraction, closely related to flavour development in dry-cured meat products. |
|
| dc.language |
eng |
|
| dc.rights |
openAccess |
|
| dc.subject |
Dry cured ham |
|
| dc.subject |
Actin |
|
| dc.subject |
Oligopeptides |
|
| dc.title |
Actin fragments generated during dry-cured ham processing |
|
| dc.type |
Presentación |
|