title: Effect of high pressure processing on the level of some purines and pyrimidines nucleosides and bases in dry cured and cooked ham.
abstract: 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.
authors.affiliation: IRTA-Food Technology, Finca Camps i Armet s/n, 17121 Monells, Spain.
authors.forename: M
authors.initials: M
authors.lastname: Clariana
authors.forename: M
authors.initials: M
authors.lastname: Hortós
authors.forename: J A
authors.initials: JA
authors.lastname: García-Regueiro
authors.forename: M
authors.initials: M
authors.lastname: Castellari
mesh_terms: D000241:Adenosine / Q000032:analysis*; D000818:Animals; D003890:Desiccation / Q000379:methods*; D005511:Food Handling / Q000379:methods*; D006151:Guanosine / Q000032:analysis*; D008461:Meat Products / Q000032:analysis*; D011312:Pressure; D011743:Pyrimidines / Q000032:analysis*; D013552:Swine
chemical_list: D011743:Pyrimidines; D006151:Guanosine; D000241:Adenosine