Mostrando 5 resultados de: 5
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Article(5)
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Food Analytical Methods(2)
European Food Research and Technology(1)
Journal of Agricultural and Food Chemistry(1)
Journal of Food Biochemistry(1)
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Fisiología humana(3)
Bioquímica(2)
Fisiología y materias afines(2)
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scopus(5)
Biosensor Based on Immobilized Nitrate Reductase for the Quantification of Nitrate Ions in Dry-Cured Ham
ArticleAbstract: A nitrate reductase immobilized system with an oxygen electrode has been developed and optimized toPalabras claves:BIOSENSOR, Dry-cured ham, HPLC, Nitrate, Nitrate reductaseAutores:Aristoy M.C., Felipe Jadán Piedra, Toldrá F.Fuentes:scopusEffect of curing agents on m-calpain activity throughout the curing process
ArticleAbstract: Curing of ham involves a number of biochemical reactions, mainly related to lipolytic and proteolytiPalabras claves:Cooked ham, Curing process, Dry-cured ham, Enzyme activity, M-Calpain, stabilityAutores:Cristina M. Rosell, Toldrá F.Fuentes:scopusEffect of myoglobin on the muscle lipase system
ArticleAbstract: The effect of different concentrations of myoglobin on the enzyme systems involved in lipid degradatPalabras claves:Autores:Cristina M. Rosell, Toldrá F.Fuentes:scopusMyoglobin as an Endogenous Inhibitor of Proteolytic Muscle Enzymes
ArticleAbstract: The effect of myoglobin content on the activity of different proteolytic systems, lysosomal enzymes,Palabras claves:Aminopeptidases, Calpains, Cathepsins, Inhibition, Muscle proteases, MyoglobinAutores:Cristina M. Rosell, Flores M., Toldrá F.Fuentes:scopusSelective Determination of Lysine in Dry-Cured Meats Using a Sensor Based on Lysine-α-Oxidase Immobilised on a Nylon Membrane
ArticleAbstract: An enzymatic sensor employing lysine oxidase (LOx) with the immobilised enzyme system by crosslinkinPalabras claves:Dry-cured ham, Dry-fermented sausages, Immobilised enzyme system, L-lysine-α-oxidase, lysineAutores:Aristoy M.C., Felipe Jadán Piedra, Toldrá F.Fuentes:scopus