« Previous Abstract"Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham"    Next AbstractgcProfileMakeR: An R Package for Automatic Classification of Constitutive and Non-Constitutive Metabolites »

Food Res Int

Title:		Influence of high-pressure processing at different temperatures on free amino acid and volatile compound profiles of dry-cured ham
Author(s):		Perez-Santaescolastica C; Carballo J; Fulladosa E; Munekata PES; Bastianello Campagnol PC; Gomez B; Lorenzo JM;
Address:		"Centro Tecnologico de la Carne, Rua Galicia N degrees 4, Parque Tecnologico de Galicia, San Cibran das Vinas, 32900 Ourense, Spain. de Tecnologia de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, Area 32004, Ourense, Spain. IRTA, XARTA, Food Technology program, Finca Camps i Armet, s/n, 17121, Monells, Girona, Spain. Universidade Federal de Santa Maria, CEP 97105-900 Santa Maria, Rio Grande do Sul, Brazil. Centro Tecnologico de la Carne, Rua Galicia N degrees 4, Parque Tecnologico de Galicia, San Cibran das Vinas, 32900 Ourense, Spain. Electronic address: jmlorenzo@ceteca.net"
Journal Title:		Food Res Int
Year:		2019
Volume:		20181226
Issue:
Page Number:		49 - 56
DOI:		10.1016/j.foodres.2018.12.039
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:
Keywords:		Amino Acids/*analysis Animals Food Handling/methods Food Preservation/methods Food Quality Food Technology Hydrostatic Pressure Meat Products/analysis Pork Meat/*analysis *Pressure Swine *Temperature Volatile Organic Compounds/*analysis Dry-cured ham Free;
Notes:		"MedlinePerez-Santaescolastica, C Carballo, J Fulladosa, E Munekata, P E S Bastianello Campagnol, P C Gomez, B Lorenzo, J M eng Research Support, Non-U.S. Gov't Canada 2019/02/06 Food Res Int. 2019 Feb; 116:49-56. doi: 10.1016/j.foodres.2018.12.039. Epub 2018 Dec 26"