Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period-Reference-Cited by-同舟云学术

Influence of high pressure application on the nutritional, sensory and microbiological characteristics of sliced skin vacuum packed dry-cured ham. Effects along the storage period

Published:2011-10 Issue:4 Volume:12 Page:456-465
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Clariana Maria,Guerrero Luis,Sárraga Carmen,Díaz Isabel,Valero Ángel,García-Regueiro José A.

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference50 articles.

1. Principles of sensory evaluation of food;Amerine,1965

2. Effect of light and packaging conditions on the colour stability of sliced ham;Andersen;Meat Science,1988

3. High-pressure treatment of dry-cured Iberian ham. Effect on colour and oxidative stability during chill storage packed in modified atmosphere;Andrés;European Food Research and Technology,2006

4. High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour;Andrés;European Food Research and Technology,2004

5. Efecto de la aplicación de alta presión hidrostática (APH) sobre el color y estabilidad oxidativa de jamón ibérico loncheado y envasado en atmósfera modificada;Andrés;Eurocarne,2004

Cited by 93 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of dynamic high-pressure microfluidization and thermal processing on quality and volatile components of NFC tomato juice;Food and Bioproducts Processing;2024-09

2. Saltiness perception mechanism and salt reduction strategies in food;Trends in Food Science & Technology;2024-06

3. High-pressure processing enhances saltiness perception and sensory acceptability of raw but not of cooked cured pork loins—leveraging salty and umami taste;Frontiers in Nutrition;2024-02-15

4. Assessing the Impact of Pomegranate Peel Extract Active Packaging and High Hydrostatic Pressure Processing on Color and Oxidative Stability in Sliced Nitrate/Nitrite-Reduced Iberian Dry-Cured Loins;Foods;2024-01-23

5. Principles and Applications of Non-Thermal Technologies for Meat Decontamination;Food Science of Animal Resources;2024-01