Isolation of flavor peptides from raw pork meat and dry-cured ham
作者： M-Concepción Aristoy , Fidel Toldrá
DOI: 10.1016/S0167-4501(06)80236-0
关键词:
摘要: … This kind of peptides have been reported to be responsible of savoury/brothy flavors in cheese [28]. Fractions 3 and 4 also show peaks of 5'-IMP and phenylalanine eluting at 11.2 and …
elsevier.com
sci-hub.se 参考文章(65)
Rainer Warmke, Hans-Dieter Belitz, Influence of glutamic acid on the bitter taste of various compounds European Food Research and Technology. ,vol. 197, pp. 132- 133 ,(1993) , 10.1007/BF01260308
Mar�a -Jos� Motilva, Fidel Toldr�, Jos� Flores, Assay of lipase and esterase activities in fresh pork meat and dry-cured ham European Food Research and Technology. ,vol. 195, pp. 446- 450 ,(1992) , 10.1007/BF01191715
M. J. Sadler, R. K. Robinson, R. Macrae, Encyclopaedia of food science, food technology, and nutrition Academic Press. ,(1993)
Peter J. Bechtel, Muscle as food Academic Press. ,(1986)
G. G. Birch, M. G. Lindley, Developments in food flavours Elsevier Applied Science , Sole distributor in the USA and Canada Elsevier Science Pub. Co.. ,(1986)
T.E. Acree, R. Teranishi, Flavor science: sensible principles and techniques ACS professional reference book (USA). ,(1993)
Dolores Gonzalez de Llano, M. Carmen Polo, Mercedes Ramos, Production, isolation and identification of low molecular mass peptides from blue cheese by high performance liquid chromatography Journal of Dairy Research. ,vol. 58, pp. 363- 372 ,(1991) , 10.1017/S0022029900029940
MARIA-JOSÉ MOTILVA, FIDEL TOLDRÁ, MARIA-ISABEL NADAL, JOSÉ FLORES, Pre‐freezing Hams Affects Lipolysis during Dry‐curing Journal of Food Science. ,vol. 59, pp. 303- 305 ,(1994) , 10.1111/J.1365-2621.1994.TB06953.X
Fidel Toldrá, David J. Etherington, Examination of cathepsins B, D, H and L activities in dry-cured hams Meat Science. ,vol. 23, pp. 1- 7 ,(1988) , 10.1016/0309-1740(88)90057-5
MARIA CARERI, ALESSANDRO MANGIA, GERMANA BARBIERI, LUCIANA BOUONI, ROBERTA VIRGILI, GIOVANNI PAROLARI, Sensory property relationships to chemical data of Italian-type dry-cured ham Journal of Food Science. ,vol. 58, pp. 968- 972 ,(1993) , 10.1111/J.1365-2621.1993.TB06090.X