Changes in the components of dry-fermented sausages during ripening.
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Production of cyclopiazonic acid by Penicillium commune isolated from dry-cured ham on a meat extract-based substrateCharacterization of an extracellular alkaline serine protease from marine Engyodontium album BTMFS10.Antioxidant effect of apple phenolic on lipid peroxidation in Chinese-style sausage.Effects of Ripening Conditions on the 'Lomo embuchado' Sausage Quality.Evaluation of Biogenic Amines Levels, and Biochemical and Microbiological Characterization of Italian-type Salami Sold in Rio de Janeiro, Brazil.Different Flour Microbial Communities Drive to Sourdoughs Characterized by Diverse Bacterial Strains and Free Amino Acid Profiles.Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina).Quality, functionality, and shelf life of fermented meat and meat products: A review.Cloning and inactivation of a branched-chain-amino-acid aminotransferase gene from Staphylococcus carnosus and characterization of the enzyme.Purification and characterization of an extracellular protease from Penicillium chrysogenum Pg222 active against meat proteins.A hydrolase from Lactobacillus sakei moonlights as a transaminase.A novel method to stabilize meat colour: ligand coordinating with hemin.Physico-chemical and microbiological characterisation of Italian fermented sausages in relation to their size.Lipolytic Changes in Fermented Sausages Produced with Turkey Meat: Effects of Starter Culture and Heat Treatment.Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage "salchichón"Susceptibility of meat starter cultures to antimicrobials used in food animals in Canada.Elimination of Listeria monocytogenes from vacuum-packed dry-cured ham by E-beam radiation.Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy.A survey of antibiotic resistance in Micrococcaceae isolated from Italian dry fermented sausages.Vacuum-packed ripened sausages: evolution of volatile compounds during storage.Alternatives for nitrate and nitrite in fermented meat products: potential contribution of the nitric oxide synthase activity of coagulase-negative staphylococci.Effect of nisin on biogenic amines and shelf life of vacuum packaged rainbow trout (Oncorhynchus mykiss) fillets.A novel method for beef potentiator preparation and identification of its characteristic aroma compounds.Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction.Properties and aromatic profile of dry-fermented sausages produced from Krškopolje pigs reared under organic and conventional rearing regime.Chemical and optical characterization of white efflorescences on dry fermented sausages under modified atmosphere packaging.Volatile N-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies.Health benefits of fermented foods.The Impact of Carvacrol on Ammonia and Biogenic Amine Production by Common Foodborne Pathogens.Interactions between strains of Staphylococcus xylosus and Kocuria varians isolated from fermented meats.Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry.Effect of Rice Bran and Wheat Fibers on Microbiological and Physicochemical Properties of Fermented Sausages during Ripening and Storage.The Effect of Soy Fiber Addition on the Quality of Fermented Sausages at Low-Fat ContentEffect of the Variables Time and Temperature on Volatile Compounds Extraction of Salami by Solid Phase MicroextractionFructooligosaccharides as a fat replacer in fermented cooked sausagesDevelopment of Volatile Compounds during the Manufacture of Dry-Cured “Lacón,” a Spanish Traditional Meat ProductEffect of Starter Culture and Low Concentrations of Sodium Nitrite on Fatty Acids, Color, and Behavior during Salami ProcessingHealth and Safety Considerations of Fermented Sausages
P2860
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P2860
Changes in the components of dry-fermented sausages during ripening.
description
1999 nî lūn-bûn
@nan
1999 թուականի Յուլիսին հրատարակուած գիտական յօդուած
@hyw
1999 թվականի հուլիսին հրատարակված գիտական հոդված
@hy
1999年の論文
@ja
1999年論文
@yue
1999年論文
@zh-hant
1999年論文
@zh-hk
1999年論文
@zh-mo
1999年論文
@zh-tw
1999年论文
@wuu
name
Changes in the components of dry-fermented sausages during ripening.
@ast
Changes in the components of dry-fermented sausages during ripening.
@en
type
label
Changes in the components of dry-fermented sausages during ripening.
@ast
Changes in the components of dry-fermented sausages during ripening.
@en
prefLabel
Changes in the components of dry-fermented sausages during ripening.
@ast
Changes in the components of dry-fermented sausages during ripening.
@en
P2093
P1476
Changes in the components of dry-fermented sausages during ripening.
@en
P2093
P304
P356
10.1080/10408699991279204
P577
1999-07-01T00:00:00Z