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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:scopus