Iberian dry-cured ham as a potential source of α-glucosidase-inhibitory peptides
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DOI: 10.1016/j.jff.2020.103840
Abstract: Abstract Iberian dry-cured ham is a meat product known as a source of different bioactive peptides due to its high protein content and intense hydrolysis during its processing. In this study, the potential of α-glucosidase… read more here.
Keywords: dry cured; cured ham; iberian dry; glucosidase inhibitory ... See more keywords
Effect of Breed Purity and Rearing Systems on the Stability of Sliced Iberian Dry-Cured Ham Stored in Modified Atmosphere and Vacuum Packaging
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DOI: 10.3390/foods10040730
Abstract: The long-term storage stability of three quality categories of sliced Iberian dry-cured ham defined by the Spanish Iberian Quality Standard (Black, purebred Iberian reared outdoors in Montanera system; Red, Iberian × Duroc crossed (50%) pigs… read more here.
Keywords: effect; iberian dry; vacuum; sliced iberian ... See more keywords
Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply (CATA) Analysis and Multiple-Intake Temporal Dominance of Sensations (TDS)
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DOI: 10.3390/foods10091983
Abstract: The aim of the present work was to sensorially characterize different commercial categories of Iberian dry-cured loins (varying genetic and feeding background) using a novel dynamic sensory technique, and to explore consumers preferences applying a… read more here.
Keywords: cured loins; apply cata; iberian dry; dry cured ... See more keywords
Differentiation between Ripening Stages of Iberian Dry-Cured Ham According to the Free Amino Acids Content
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DOI: 10.3390/foods9010082
Abstract: In this paper, the differentiation of three ripening stages, postsalting, drying, and cellar, of Iberian dry-cured ham has been carried out according to their free amino acids contents. Eighteen L-amino acids, alanine, 2-aminobutanoic acid, aspartic… read more here.
Keywords: amino acids; ripening stages; iberian dry; differentiation ... See more keywords