Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions.
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DOI: 10.1016/j.jprot.2018.10.002
Abstract: Ultrasound can intensify the heating process used to correct texture defects in dry-cured hams. The effect of ultrasound-assisted heating on the proteome of sliced dry-cured ham was evaluated. Dry-cured hams with high proteolysis index (PI > 36)… read more here.
Keywords: cured ham; proteolysis; proteomic footprint; sliced dry ... See more keywords