Zobrazeno 1 - 10
of 83
pro vyhledávání: '"Carmela Belloch"'
Publikováno v:
Foods, Vol 12, Iss 12, p 2429 (2023)
This study assessed the effect of replacing pork lard with coconut oil and Debaryomyces hansenii inoculation on the biotransformation of amino acids into volatile compounds in a meat model system. Yeast counts, solid-phase microextraction, and gas ch
Externí odkaz:
https://doaj.org/article/40bd4b7c8d8e4c8681bf58311b97e683
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Externí odkaz:
https://doaj.org/article/bfd94d0df983497b865ad543b2336f32
Publikováno v:
Molecules, Vol 26, Iss 1, p 223 (2021)
Flavor is amongst the major personal satisfaction indicators for meat products. The aroma of dry cured meat products is generated under specific conditions such as long ripening periods and mild temperatures. In these conditions, the contribution of
Externí odkaz:
https://doaj.org/article/b7ae75921eab44338c248e3c480a06cf
Publikováno v:
PLoS ONE, Vol 9, Iss 5, p e97626 (2014)
The Saccharomyces genus is the main yeast involved in wine fermentations to play a crucial role in the production and release of aromatic compounds. Despite the several studies done into the genome-wide expression analysis using DNA microarray techno
Externí odkaz:
https://doaj.org/article/d37f915bf8aa496eb526a78734686ce2
Publikováno v:
Good Microbes in Medicine, Food Production, Biotechnology, Bioremediation, and Agriculture. :113-129
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a4589712a89aba3e7e0fca2a5c007d8
https://doi.org/10.1002/9781119762621.ch10
https://doi.org/10.1002/9781119762621.ch10
Publikováno v:
Foods; Volume 12; Issue 12; Pages: 2429
This study assessed the effect of replacing pork lard with coconut oil and Debaryomyces hansenii inoculation on the biotransformation of amino acids into volatile compounds in a meat model system. Yeast counts, solid-phase microextraction, and gas ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::7c440611d8543426c3a345aa4d916cc1
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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instname
Debaryomyces hansenii is a yeast widely used in meat fermentations as starter for the purpose of improving the aromatic quality of the final product. However, it has not been the subject of an extensive study regarding phenotypic characteristics impo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::61b45c889ecca3f9b34c59afc7ec2901
https://doi.org/10.1111/jam.15454
https://doi.org/10.1111/jam.15454
Hybrid batters constitute the base for the processing of cooked and dry meat analogues. The use of texturized plant proteins in their formulation is a key strategy to reduce the consumption of animal proteins, although off-flavors present in these pl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f2fa9e39c5af23ed4cbdb1aef98d5a8
http://hdl.handle.net/10261/297093
http://hdl.handle.net/10261/297093
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
© 2020 The Authors -- The definitive peer reviewed, edited version of this article is published in International Journal of Systematic and Evolutionary Microbiology DOI: 10.1099/ijsem.0.004053
Yeast strains belonging to a novel anamorphic yeast
Yeast strains belonging to a novel anamorphic yeast
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c65fa785846383817d20dd7f94ccde68
https://doi.org/10.1099/ijsem.0.004053
https://doi.org/10.1099/ijsem.0.004053
Publikováno v:
LWT. 173:114305
Dry cured meat products, loins and sausages, have a different cured aroma due to differences in their formulation and manufacture. In these products, savory and toasted notes produced by sulfur and nitrogenated volatile compounds are essential for cu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e9a83c7e7871ef7a5295b0d3fa9434b6
https://doi.org/10.1016/j.lwt.2022.114305
https://doi.org/10.1016/j.lwt.2022.114305