High pressure processing of dry-cured ham: Ultrastructural and molecular changes affecting sodium and water dynamics

Innovative Food Science and Emerging Technologies

Volumn 16, Issue , 2012, Pages 335-340

  Picouet, Pierre A ^a   Sala, Xavier ^b   Garcia Gil, Núria ^a   Nolis, Pau ^b   Colleo, Maddalena ^a   Parella, Teodor ^b   Arnau, Jacint ^a  

^a IRTA   (Spain)

^b UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

23Na NMR; Dry cured ham; HPP; Saltiness; Sodium; TEM

Indexed keywords

23NA-NMR; BACTERIAL LOAD; BICEPS FEMORIS; CONSUMER ACCEPTANCE; DOUBLE-QUANTUM NMR; DRY-CURED HAM; HIGH PRESSURE PROCESSING; HPP; MEAT PRODUCTS; MOLECULAR CHANGES; NON-THERMAL PASTEURIZATION; SALTINESS; TRANSMISSION ELECTRON MICROSCOPY TEM; WATER DYNAMICS; WATER HOLDING CAPACITY;

CURING; MEATS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; SODIUM; TRANSMISSION ELECTRON MICROSCOPY;

DRYING;

BACTERIA (MICROORGANISMS);

EID: 84870517710     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.07.008     Document Type: Article

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