Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses
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DOI: 10.1016/j.jfoodeng.2019.109690
Abstract: Abstract The dry-cured pork ham industry lacks non-destructive quality control techniques able to characterize relevant textural defects, such as pastiness or softness. The aim of this study is to analyze the feasibility of using different… read more here.
Keywords: pastiness; cured pork; pork ham; dry cured ... See more keywords
Multifunctional Peptides from Spanish Dry-Cured Pork Ham: Endothelial Responses and Molecular Modeling Studies
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DOI: 10.3390/ijms20174204
Abstract: Food peptides contain a very wide range of diversified structures, which explains their diverse range of functional activities. Proatherogenic endothelium is related to vasoconstriction, inflammation, and oxidative stress. In this line, four synthetic bioactive peptides… read more here.
Keywords: dry cured; multifunctional peptides; pork ham; cured pork ... See more keywords