Spectral characterisation of red pigment in Italian-type dry-cured ham. Increasing lipophilicity during processing and maturation

European Food Research and Technology

Volumn 216, Issue 4, 2003, Pages 290-296

  Møller, Jens K S ^a   Adamsen, Christina E ^a   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Colour; Dry curing; ESR spectroscopy; Parma ham; Red myoglobin derivatives

Indexed keywords

CURING; DERIVATIVES; ELECTRON SPIN RESONANCE SPECTROSCOPY; FOOD PROCESSING; INFRARED RADIATION; LIPIDS; MUSCLE; PIGMENTS; PROTEINS; SOLVENTS;

DRY-CURING; PARMA HAM; RED MYOGLOBIN DERIVATIVES;

MEATS;

EID: 1542393386     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0668-5     Document Type: Article

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