Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs
出版年份 2018 全文链接
标题
Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs
作者
关键词
-
出版物
JOURNAL OF FOOD QUALITY
Volume 2018, Issue -, Pages 1-14
出版商
Hindawi Limited
发表日期
2018-04-12
DOI
10.1155/2018/7690501
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Effect of chestnuts intake by Celta pigs on lipolytic, oxidative and fatty acid profile changes during ripening and vacuum-packed storage of Galician “chorizo”
- (2017) María Gómez et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- The feeding and rearing systems of Iberian pigs affect the lipid composition and texture profile of dry-cured loin
- (2016) E. Soto et al. JOURNAL OF ANIMAL AND FEED SCIENCES
- Fatty acids, retinol and cholesterol composition in various fatty tissues of Celta pig breed: Effect of the use of chestnuts in the finishing diet
- (2015) Ruben Domínguez et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet
- (2014) Sara Temperan et al. SPANISH JOURNAL OF AGRICULTURAL RESEARCH
- Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage
- (2012) Sonia Fonseca et al. FOOD MICROBIOLOGY
- Characterisation of the Paio do Alentejo, a traditional Portuguese Iberian sausage, in respect to its safety
- (2009) Miguel Elías et al. FOOD CONTROL
- Lipolytic and oxidative changes during the manufacture of dry-cured lacón. Effect of the time of salting
- (2009) Javier Carballo et al. GRASAS Y ACEITES
- THE EFFECT OF PROCESSING METHOD AND STORAGE TIME ON CONSTITUENTS OF TURKISH SAUSAGES (SUCUK)
- (2009) ÖZLEM COŞKUNER et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Influence of sodium replacement on physicochemical properties of dry-cured loin
- (2009) M. Aliño et al. MEAT SCIENCE
- Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage
- (2008) Ramón Cava et al. Innovative Food Science & Emerging Technologies
- Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the meat composition and quality traits of dry-cured loin
- (2008) Diana Martin et al. MEAT SCIENCE
- Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin
- (2008) Marco Campus et al. MEAT SCIENCE
- Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber
- (2008) J. Fernández-López et al. MEAT SCIENCE
- Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids
- (2008) Begoña Rubio et al. MEAT SCIENCE
- Impact of feeding and rearing systems of Iberian pigs on volatile profile and sensory characteristics of dry-cured loin
- (2007) E. Soto et al. MEAT SCIENCE
Add your recorded webinar
Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.
Upload NowAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started