Zobrazeno 1 - 10
of 2 371
pro vyhledávání: '"Dry-Cured Ham"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 22, Pp 107-115 (2024)
Ochratoxin A (OTA) was a common mycotoxin in dry-cured hams, posing a significant threat to consumer health. Aspergillus niger A-8 serves as the primary OTA-producing fungus in ham in Panxian County, Guizhou Province. To identify strains capable of i
Externí odkaz:
https://doaj.org/article/4dd16bd40f704d718b0e1a3da267e7a9
Publikováno v:
Shipin Kexue, Vol 45, Iss 3, Pp 25-33 (2024)
To investigate the inhibitory mechanism of small peptides on carbohydrate digestion, α-amylase and α-glucosidase inhibitory fractions from the water extract and the gastropancreatic digest of dry-cured ham muscle of Wanzhe spotted pigs were separat
Externí odkaz:
https://doaj.org/article/87a2a99023844674aab30a744c94376a
Publikováno v:
Foods, Vol 13, Iss 22, p 3620 (2024)
A pilot study was conducted with the aim of adapting the processing of “Kraški pršut”, dry-cured ham, for thighs from heavy pigs. The focus was on the effect of ham weight and salting duration on the quality of dry-cured ham. From a pool of thi
Externí odkaz:
https://doaj.org/article/a35ba51620a64756beeb4372d1fd3667
Autor:
Yu Qin, Wenwen Li, Wenwen Zhang, Beibei Zhang, Dengjie Yao, Chunyin Zeng, Jianxin Cao, Lirong Li, Rui Huang
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101257- (2024)
In this study, high-throughput sequencing and metabolomics analysis were conducted to analyze the microbial and metabolites of dry-cured Sanchuan ham, Laowo ham, Nuodeng ham, and Heqing ham that have fermented for two years produced from western Yunn
Externí odkaz:
https://doaj.org/article/e5a693e3ddc54855bba073d28ebb10d3
Akademický článek
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Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
The formation of volatile organic compounds (VOCs) in dry-cured ham is a result of different biochemical and enzymatic processes. Moreover, accurately quantifying these VOCs is challenging since ham is a complex matrix, which contains compounds from
Externí odkaz:
https://doaj.org/article/94436f5e3659496fb43294610053383f
Publikováno v:
Animals, Vol 14, Iss 13, p 1983 (2024)
Dissecting the genetics of production traits in livestock is of outmost importance, both to understand biological mechanisms underlying those traits and to facilitate the design of selection programs incorporating that information. For the pig indust
Externí odkaz:
https://doaj.org/article/b57d4acafd7c4419be8e84c910a25fb7
Akademický článek
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Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 1, Pp 324-335 (2023)
Yeasts play a critical role in the flavor formation of dry-cured ham. In this study, 41 yeast isolates from the dry-cured ham at different processing stages were evaluated for their technological properties. Debaryomyces hansenii was the most dominan
Externí odkaz:
https://doaj.org/article/d82564aa60384a9ea367e34a68a9759b
Akademický článek
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