Changes of hormone-sensitive lipase (HSL), adipose tissue triglyceride lipase (ATGL) and free fatty acids in subcutaneous adipose tissues throughout the ripening process of dry-cured ham

Food Chemistry

Volumn 121, Issue 1, 2010, Pages 191-195

  Xiao, Shan ^a   Zhang, Wangang ^b   Yang, Yong ^a,c   Ma, Changwei ^a   Ahn, Dong U ^b,d   Li, Xiang ^e   Lei, Jiankun ^e   Du, Min ^f  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b IOWA STATE UNIVERSITY   (United States)

^c SICHUAN AGRICULTURAL UNIVERSITY   (China)

^d Seoul National University   (South Korea)

^e Dongheng Group   (China)

^f UNIVERSITY OF WYOMING   (United States)

Author keywords

Adipose tissue; Adipose triglyceride lipase (ATGL); Dry cured ham; Free fatty acids; Hormone sensitive lipase (HSL)

Indexed keywords

FATTY ACID; HORMONE SENSITIVE LIPASE; LINOLEIC ACID; OLEIC ACID; PALMITIC ACID; SODIUM CHLORIDE; TRIACYLGLYCEROL LIPASE;

ADIPOSE TISSUE; ARTICLE; ENZYME ANALYSIS; FATTY ACID SYNTHESIS; FOOD PROCESSING; LIPOLYSIS; PROTEIN EXPRESSION; PROTEIN SYNTHESIS; WESTERN BLOTTING;

EID: 75949086743     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.12.029     Document Type: Article

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