Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Aida Cachaldora"'
Autor:
María Gómez, Aida Cachaldora, Sonia Fonseca, Rubén Domínguez, Javier Carballo, Inmaculada Franco
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
The effect of the inclusion of chestnuts in the finishing diet of Celta pig breed on the characteristics of dry-cured loin, a traditional Spanish dry-cured meat product, after the manufacturing process and the vacuum-packed storage was studied. In ge
Externí odkaz:
https://doaj.org/article/db0f3eda2aee4722945b8fff6f29ffd8
Autor:
Javier Carballo, Aida Cachaldora, María Gómez, Rubén Domínguez, Sonia Fonseca, Inmaculada Franco
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
Journal of food quality, 2018:7690501
Journal of food quality, 2018:7690501
The effect of the inclusion of chestnuts in the finishing diet of Celta pig breed on the characteristics of dry-cured loin, a traditional Spanish dry-cured meat product, after the manufacturing process and the vacuum-packed storage was studied. In ge
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc4aa0e6056cb2c6d603a6f7dd74e375
https://doi.org/10.1155/2018/7690501
https://doi.org/10.1155/2018/7690501
Publikováno v:
Journal of Food Composition and Analysis. 56:73-83
The effect of the inclusion of chestnuts in the finishing diet of Celta pig breed on the characteristics of Galician chorizo, a traditional dry-cured sausage, along the ripening process and vacuum-packed storage was studied. In general, no significan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4772e6e0b707a20202d2eacb11beb29
https://doi.org/10.1016/j.jfca.2016.11.017
https://doi.org/10.1016/j.jfca.2016.11.017
Autor:
Javier Carballo, Sonia Fonseca, Inmaculada Franco, Amin Laglaoui, Sanâa Cherroud, Aida Cachaldora
Publikováno v:
Meat Science. 98:129-134
The objective of this work was to define a simple technological process for dry-cured Halal goat meat elaboration. The aims of this study were to analyze physicochemical parameters and to enumerate the microbial population at the end of the different
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f439177c72effed284a9c6322b441ca
https://doi.org/10.1016/j.meatsci.2014.05.018
https://doi.org/10.1016/j.meatsci.2014.05.018
Publikováno v:
Food Control. 33:6-14
This study deals with the effect of different autochthonous starter cultures used in the manufacture of Galician chorizo, a traditional dry fermented sausage produced in the north-west of Spain, on its volatile compounds profile and sensory propertie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed4662610a8bd33ac67ea001f1ce4fd0
https://doi.org/10.1016/j.foodcont.2013.01.040
https://doi.org/10.1016/j.foodcont.2013.01.040
Publikováno v:
Food Analytical Methods. 6:1033-1039
Actin and myosin are the most important contrac- tile proteins in the muscle. Numerous authors developed different methods for isolation and purification of myofibril- lar proteins. The aim of this study was to obtain suitable actin and myosin extrac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3cc23db33c2be5a5109b075c615a52e
https://doi.org/10.1007/s12161-013-9654-0
https://doi.org/10.1007/s12161-013-9654-0
Publikováno v:
Meat Science. 93:220-225
The effect of modified atmosphere and vacuum packaging on the shelf-life of "morcilla", a traditional cooked blood sausage, was investigated. A total of 99 "morcillas" were packaged under vacuum and in modified atmosphere using three different gas mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6a00735e334dc4c20de83ee143ba5b8
https://doi.org/10.1016/j.meatsci.2012.08.028
https://doi.org/10.1016/j.meatsci.2012.08.028
Publikováno v:
Food Microbiology. 33:77-84
The dynamics of the bacterial population throughout the ripening of Galician chorizo, a traditional dry fermented sausage produced in the north-west of Spain, were investigated by using classical and molecular approaches. Fermented sausages are certa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fea9780bf1c40630f55721be72d1467d
https://doi.org/10.1016/j.fm.2012.08.015
https://doi.org/10.1016/j.fm.2012.08.015
Autor:
José M. Lorenzo, Aida Cachaldora, Javier Carballo, Sonia Fonseca, Inmaculada Franco, María Gómez
Publikováno v:
Meat Science. 86:684-691
Histidine, lysine, ornithine and tyrosine decarboxylase activities were tested in 79 strains of Enterobacteriaceae (41 of Hafnia alvei, 17 of Serratia liquefaciens, 5 of Enterobacter cloacae, 4 of Citrobacter braakii, 2 of Proteus vulgaris, 2 of Prot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0a3a7d9eaa2800c732da4af505d96ed9
https://doi.org/10.1016/j.meatsci.2010.06.005
https://doi.org/10.1016/j.meatsci.2010.06.005
Publikováno v:
Food Microbiology. 27:229-235
Total aerobic mesophilic microflora (on SPC agar), lactic acid bacteria (on MRS agar) and lactobacilli (on Rogosa agar) were enumerated in samples from the surface and the interior of the pieces throughout the manufacture of six batches of lacón. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3f4340554e3b69060392e86c7b48bb23
https://doi.org/10.1016/j.fm.2009.10.003
https://doi.org/10.1016/j.fm.2009.10.003