| Effect of high pressure processing on the level of some purines and pyrimidines nucleosides and bases in dry cured and cooked ham. | |
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MedLine Citation:
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PMID: 21620575 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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The effect of high pressure (at 600 and 900MPa) on the levels of purines and pyrimidines was evaluated in dry-cured and cooked ham. Pressurization of dry-cured ham did not modify purines and pyrimidines contents. On the contrary, treatment at 600 MPa and 900MPa caused a decrease in guanosine and an increase in adenosine respectively. |
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Authors:
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M Clariana; M Hortós; J A García-Regueiro; M Castellari |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-2-4 |
Journal Detail:
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Title: Meat science Volume: - ISSN: 1873-4138 ISO Abbreviation: - Publication Date: 2011 Feb |
Date Detail:
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Created Date: 2011-5-30 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101160862 Medline TA: Meat Sci Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Copyright Information:
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Copyright © 2011 Elsevier Ltd. All rights reserved. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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