Vol. 60 No. 3 (2009)

View Vol. 60 No. 3 (2009)

V World Congress of dry-cured Ham

DOI: https://doi.org/10.3989/gya.2009.v60.i3

Published: 2009-07-30

Editorial

[es] [en] Editorial

Francisco J. Forero Vizcaino

229-230
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[en] Preface

Manuel León-Camacho

231
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Research

[en] Classification of real farm conditions Iberian pigs according to the feeding regime with multivariate models developed by using fatty acids composition or NIR spectral data

Juan García-Olmo, Ana Garrido-Varo, Emiliano De Pedro

233-237
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[en] Fatty acid and triacylglycerol composition of the subcutaneous fat from iberian pigs fattened on the traditional feed: “Montanera”. effect of anatomical location and length of feeding

Mónica Narváez-Rivas, Manuel León-Camacho, Isabel M. Vicario

238-247
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[en] Tocopherol content, weight loss and instrumental color analysis of Iberian dry-cured ham as affected by rearing and feeding systems

Beatriz Isabel, Gustavo Cordero, Clemente López-Bote, Argimiro Daza

248-254
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[en] Lipolytic and oxidative changes during the manufacture of dry-cured lacón. Effect of the time of salting

Rubén Garrido, María Gómez, Inmaculada Franco, Javier Carballo

255-261
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[en] Changes in SPME-extracted volatile compounds from Iberian ham during ripening

Ángela Jurado, Ana I. Carrapiso, Jesús Ventanasa, Carmen García

262-270
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[en] Effect of pasture on chestnut or acorn on fatty acid composition and aromatic profile of fat of Cinta Senese dry-cured ham

Carolina Pugliese, Francesco Sirtori, Jorge Ruiz, Diana Martin, Silvia Parenti, Oreste Franci

271-276
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[en] Contributing to interpret sensory attributes qualifying Iberian hams from the volatile profile

Diego L. García-González, Noelia Tena, Ramón Aparicio

277-283
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[en] Lipid profile and dietary habits in an elderly rural population in the southern Spain: the Sierra de Huelva study

Francisco Martín, M. Luisa Escudero-Gilete, Isabel M. Vicario

284-290
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Reviews

[en] Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development

Fidel Toldrá, M-Concepción Aristoy, Mónica Flores

291-296
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[en] Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: a review.

Gandemer Gilles

297-307
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