Supplemental material
International Journal of Food Properties
Volume 22, 2019 - Issue 1
Related Research Data
Protein carbonyls in meat systems: A review
Source:
Elsevier BV
The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages
Source:
Elsevier BV
Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl
Source:
Elsevier BV
Effect of l-lysine on the physicochemical properties of pork sausage
Source:
Springer Science and Business Media LLC
Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl
Source:
Elsevier BV
Protein Denaturation in Pork Longissimus Muscle of Different Quality Groups
Source:
Springer Nature
Effect of sodium, potassium, calcium and magnesium chloride salts on porcine muscle proteases
Source:
Springer Nature
Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham
Source:
Elsevier BV
Physicochemical properties and microbiology of dry-cured loins obtained by partial sodium replacement with potassium, calcium and magnesium
Source:
Elsevier BV
Factors in pig production that impact the quality of dry-cured ham: a review.
Source:
Cambridge University Press (CUP)
The solubility and conformational characteristics of porcine myosin as affected by the presence of l-lysine and l-histidine
Source:
Elsevier BV
A preliminary study: saltiness and sodium content of aqueous extracts from plants and marine animal shells
Source:
Springer Nature
Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations - A review.
Source:
Elsevier BV
Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts
Source:
Elsevier BV
Technical note: The effect of carcass deboning technique on the meat quality of cattle.
Source:
Oxford University Press (OUP)
Activity of cathepsin B, D, H and L in Spanish dry-cured ham of normal and defective texture
Source:
Elsevier BV
Candidate genes for dry-cured ham quality
Source:
Wiley
Effect of thermal treatment on the enzymatic hydrolysis of chicken proteins.
Source:
Elsevier BV
Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processing
Source:
Elsevier BV
Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50% replacement of NaCl by KCl
Source:
Elsevier BV
Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico study
Source:
Wiley-Blackwell
Proteolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl
Source:
Elsevier BV
Effects of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage
Source:
Elsevier BV
Salt reduction strategies in processed meat products – A review
Source:
Elsevier BV
l-Lysine and l-arginine inhibit myosin aggregation and interact with acidic amino acid residues of myosin: The role in increasing myosin solubility
Source:
Elsevier BV
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