Lista de obras - Jacint Arnau - Dominio Público Uruguay

Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles

Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams.

artículo científico publicado en 2012

Appearance, flavor, and texture attributes of pig dry-cured hams have a complex polygenic genomic architecture

artículo científico publicado en 2013

Effect of a 10-day ageing at 30°C on the texture of dry-cured hams processed at temperatures up to 18°C in relation to raw meat pH and salting time

artículo científico publicado en 2008

Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package

artículo científico publicado en 2013

Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability

artículo científico publicado en 2005

Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham

artículo científico publicado en 2005

Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham.

artículo científico publicado en 2013

Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content

artículo científico publicado en 2014

Effect of sodium chloride replacement on some characteristics of fermented sausages.

artículo científico publicado en 2003

Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response

scientific article published on 01 February 2015

Effect of the inoculation of a starter culture and vacuum packaging (during resting stage) on the appearance and some microbiological and physicochemical parameters of dry-cured ham ⬇️

artículo científico publicado el 3 de agosto de 2007

Effect of the inoculation of a starter culture and vacuum packaging during the resting stage on sensory traits of dry-cured ham ⬇️

artículo científico publicado el 4 de mayo de 2008

Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface

artículo científico publicado en 2003

Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages.

artículo científico publicado en 2012

Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition

artículo científico publicado en 2014

Effects of the applications of oil drip onto surface and of the use of a temperature of 35°C for 4 days on some physicochemical, microbiological and sensory characteristics of dry-cured ham

artículo científico publicado en 2014

Evaluation of the electrical impedance spectroscopy (EIS) equipment for ham meat quality selection ⬇️

artículo científico publicado el 1 de julio de 2001

Feasibility of near-infrared spectroscopy to predict a(w) and moisture and NaCl contents of fermented pork sausages

artículo científico publicado en 2010

High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio

scientific article published on 15 February 2011

High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham.

artículo científico publicado en 2006

High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham.

artículo científico publicado en 2006

High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl

artículo científico publicado en 2011

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

artículo científico publicado en 2012

Identification of proteomic biomarkers in M. Longissimus dorsi as potential predictors of pork quality.

artículo científico publicado en 2013

Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR.

artículo científico publicado en 2013

K-lactate and high pressure effects on the safety and quality of restructured hams

artículo científico publicado en 2011

Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes

artículo científico publicado en 2015

Majorcan Black Pig as a traditional pork production system: improvements in slaughterhouse procedures and elaboration of pork carpaccio as an alternative product

artículo científico publicado en 2013

Microwave heating of cooked pork patties as a function of fat content

artículo científico publicado en 2007

NIR technology for on-line determination of superficial a(w) and moisture content during the drying process of fermented sausages

scientific article published on 28 June 2012

Nutritional and sensory quality of porcine raw meat, cooked ham and dry-cured shoulder as affected by dietary enrichment with docosahexaenoic acid (DHA) and α-tocopheryl acetate ⬇️

artículo científico publicado el 30 de enero de 2007

Optimisation of stir-bar sorptive extraction (SBSE), targeting medium and long-chain free fatty acids in cooked ham exudates.

artículo científico publicado en 2015

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--I. Associations in Spanish dry-cured ham Jamón Serrano.

artículo científico publicado en 2012

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction

scientific article published on 19 June 2012

Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on sensory traits

artículo científico publicado en 2010

Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters

artículo científico publicado en 2009

Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles

artículo científico publicado en 2005

Relevance of nanocomposite packaging on the stability of vacuum-packed dry cured ham.

artículo científico publicado en 2016

Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperatures

artículo científico publicado en 2013

Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: skin trimming and pressing

artículo científico publicado en 2011

Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat.

artículo científico publicado en 2015

Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate.

artículo científico publicado en 2008

Sorption isotherms of salted minced pork and of lean surface of dry-cured hams at the end of the resting period using KCl as substitute for NaCl ⬇️

artículo científico publicado el 2 de junio de 2007

Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages

artículo científico publicado en 1996

Technologies to shorten the drying period of dry-cured meat products ⬇️

artículo científico publicado el 24 de marzo de 2007

Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process

artículo científico publicado en 2007

The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham.

artículo científico publicado en 2011

The effect of thermal processing condition on the physicochemical and sensory characteristics of fermented sausages dried by Quick-Dry-Slice process®

scientific article published on 11 October 2013

Vitamin (B1, B2, B3 and B6) content and oxidative stability of Gastrocnemius muscle from dry-cured hams elaborated with different nitrifying salt contents and by two ageing times

artículo científico publicado en 2013

Volatile profile and microbiological characterization of hollow defect in dry-cured ham.

artículo científico publicado en 2010

Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling

artículo científico publicado en 2018

Lista de obras de Jacint Arnau

Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles

Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams.

Appearance, flavor, and texture attributes of pig dry-cured hams have a complex polygenic genomic architecture

Effect of a 10-day ageing at 30°C on the texture of dry-cured hams processed at temperatures up to 18°C in relation to raw meat pH and salting time

Effect of aging time in vacuum on tenderness, and color and lipid stability of beef from mature cows during display in high oxygen atmosphere package

Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability

Effect of pH(24), NaCl content and proteolysis index on the relationship between water content and texture parameters in biceps femoris and semimembranosus muscles in dry-cured ham

Effect of pH(24h), curing salts and muscle types on the oxidative stability, free amino acids profile and vitamin B2, B3 and B6 content of dry-cured ham.

Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content

Effect of sodium chloride replacement on some characteristics of fermented sausages.

Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response

Effect of the inoculation of a starter culture and vacuum packaging (during resting stage) on the appearance and some microbiological and physicochemical parameters of dry-cured ham ⬇️

Effect of the inoculation of a starter culture and vacuum packaging during the resting stage on sensory traits of dry-cured ham ⬇️

Effect of the relative humidity of drying air during the resting period on the composition and appearance of dry-cured ham surface

Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages.

Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition

Effects of the applications of oil drip onto surface and of the use of a temperature of 35°C for 4 days on some physicochemical, microbiological and sensory characteristics of dry-cured ham

Evaluation of the electrical impedance spectroscopy (EIS) equipment for ham meat quality selection ⬇️

Feasibility of near-infrared spectroscopy to predict a(w) and moisture and NaCl contents of fermented pork sausages

High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio

High pressure applied to frozen ham at different process stages. 1. Effect on the final physicochemical parameters and on the antioxidant and proteolytic enzyme activities of dry-cured ham.

High pressure applied to frozen ham at different process stages. 2. Effect on the sensory attributes and on the colour characteristics of dry-cured ham.

High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl

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

Identification of proteomic biomarkers in M. Longissimus dorsi as potential predictors of pork quality.

Influence of lipid type on water and fat mobility in fermented sausages studied by low-field NMR.

K-lactate and high pressure effects on the safety and quality of restructured hams

Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes

Majorcan Black Pig as a traditional pork production system: improvements in slaughterhouse procedures and elaboration of pork carpaccio as an alternative product

Microwave heating of cooked pork patties as a function of fat content

NIR technology for on-line determination of superficial a(w) and moisture content during the drying process of fermented sausages

Nutritional and sensory quality of porcine raw meat, cooked ham and dry-cured shoulder as affected by dietary enrichment with docosahexaenoic acid (DHA) and α-tocopheryl acetate ⬇️

Optimisation of stir-bar sorptive extraction (SBSE), targeting medium and long-chain free fatty acids in cooked ham exudates.

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--I. Associations in Spanish dry-cured ham Jamón Serrano.

PRKAG3 and CAST genetic polymorphisms and quality traits of dry-cured hams--II. Associations in French dry-cured ham Jambon de Bayonne and their dependence on salt reduction

Processing of dry-cured ham in a reduced-oxygen atmosphere: Effects on sensory traits

Reduction of NaCl content in restructured dry-cured hams: Post-resting temperature and drying level effects on physicochemical and sensory parameters

Relationship between water content, NaCl content, pH and texture parameters in dry-cured muscles

Relevance of nanocomposite packaging on the stability of vacuum-packed dry cured ham.

Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperatures

Salting, drying and sensory quality of dry-cured hams subjected to different pre-salting treatments: skin trimming and pressing

Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat.

Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate.

Sorption isotherms of salted minced pork and of lean surface of dry-cured hams at the end of the resting period using KCl as substitute for NaCl ⬇️

Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages

Technologies to shorten the drying period of dry-cured meat products ⬇️

Texture changes in dry-cured ham pieces by mild thermal treatments at the end of the drying process

The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham.

The effect of thermal processing condition on the physicochemical and sensory characteristics of fermented sausages dried by Quick-Dry-Slice process®

Vitamin (B1, B2, B3 and B6) content and oxidative stability of Gastrocnemius muscle from dry-cured hams elaborated with different nitrifying salt contents and by two ageing times

Volatile profile and microbiological characterization of hollow defect in dry-cured ham.

Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling