High pressure treatment of dry-cured Iberian ham. Effect on radical formation, lipid oxidation and colour

European Food Research and Technology

Volumn 219, Issue 3, 2004, Pages 205-210

  Andrés, Ana I ^a   Møller, Jens K S ^b   Adamsen, Christina E ^b   Skibsted, Leif H ^b  

^a UNIVERSITY OF EXTREMADURA   (Spain)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Colour; Dry cured Iberian ham; Hexanal; High pressure treatment; Radical formation

Indexed keywords

COLOR; CURING; DRYING; FREE RADICALS; HIGH PRESSURE EFFECTS; LIPIDS; OXIDATION;

DRY-CURED IBERIAN HAM; HEXANAL; HIGH PRESSURE TREATMENT; RADICAL FORMATION;

MEATS;

EID: 21144442825     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-004-0939-9     Document Type: Article

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