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Journal Article
Food Chemistry, ISSN 0308-8146, 01/2018, Volume 239, pp. 823 - 830
Journal Article
Food Chemistry, ISSN 0308-8146, 08/2018, Volume 258, pp. 8 - 15
....•AEEEYPDL is present at 0.148 fg per g of dry-cured ham. Bioactive peptides derived from food matrices are currently a subject of intensive research, due to the multiple health benefits they can exert in the human body... 
Antioxidant peptides | MRM | Stability | Mass spectrometry | Peptide quantification | Dry-cured ham | FOOD SCIENCE & TECHNOLOGY | GENERATED BIOACTIVE PEPTIDES | ENZYME INHIBITORY PEPTIDES | GASTROINTESTINAL DIGESTION | IDENTIFICATION | BIOAVAILABILITY | CHALLENGES | NUTRITION & DIETETICS | IN-VITRO DIGESTION | COOKING | CHEMISTRY, APPLIED | STRUCTURE PREDICTION | FOOD | Antioxidants | Peptides
Journal Article
Meat Science, ISSN 0309-1740, 10/2015, Volume 108, pp. 109 - 114
.... In this study, a dry-cured ham model was designed and chemical analyses were performed for determining water activity, water content and salt content (sodium chloride) for all samples... 
Microwave | Water activity | Salt content | Dry-cured ham | Water content | FOOD SCIENCE & TECHNOLOGY | SENSOR | Food Quality | Animals | Food Analysis - methods | Meat - analysis | Swine | Desiccation | Muscle, Skeletal - chemistry | Water - analysis | Meat Products - analysis | Salts - analysis | Spectrum Analysis | Microwaves | Medicine, Experimental | Medical research | Analysis | Spectrum analysis
Journal Article
Journal of Agricultural & Food Information, ISSN 1049-6505, 07/2016, Volume 17, Issue 2-3, pp. 174 - 199
This article provides a working definition of ham. It identifies ancient Rome as the first Western civilization in which the making and marketing of hams on a large scale is well-documented... 
pork | Ham | dry cured meats | European Protected Designations of Origin | brine cured meats | Consumption | Occupational health | Health | Pork | Pathways | Curing | Foods | Marketing
Journal Article
Food science & technology, ISSN 0023-6438, 2019, Volume 101, pp. 76 - 82
Strategies are being pursued with the aim of reducing salt content of dry-cured ham... 
NaCl levels | Western blot | Jinhua ham | Protease activities | Salting exudates | MUSCLE PROTEASES | CALPAIN | DRY-CURED HAM | FOOD SCIENCE & TECHNOLOGY | TIME | PARAMETERS | TEXTURE | PH | CALLIPYGE | CATHEPSIN-B
Journal Article
Journal Article
Journal of Food Engineering, ISSN 0260-8774, 02/2018, Volume 218, pp. 69 - 79
With the objective of developing a valuable tool to help professionals find new technological approaches to reducing salt content in dry-cured hams, the aim of this study was to build a 3D multi... 
Finite element-based model | Proteolysis index | Water activity | Dry-cured ham | Water and salt content | BICEPS-FEMORIS | GELATIN | DIFFUSIVITY | FOOD SCIENCE & TECHNOLOGY | VALIDATION | PROTEOLYSIS | COMPUTED-TOMOGRAPHY | TEXTURE PARAMETERS | ENGINEERING, CHEMICAL | TEMPERATURE | BEEF MEAT | MUSCLES | Proteolysis | Salinity | Life Sciences | Food engineering
Journal Article
Food Chemistry, ISSN 0308-8146, 01/2015, Volume 167, pp. 326 - 339
Journal Article
Meat Science, ISSN 0309-1740, 12/2015, Volume 110, pp. 153 - 159
Journal Article