Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Constanza María López"'
Autor:
Annalisa Rebecchi, Constanza María López, Daniela Bassi, Francesco Miragoli, Cecilia Alejandra Fontana
Publikováno v:
Microorganisms
Volume 8
Issue 5
Microorganisms, Vol 8, Iss 629, p 629 (2020)
Volume 8
Issue 5
Microorganisms, Vol 8, Iss 629, p 629 (2020)
Llama sausage is still produced following artisanal procedures, with the autochthonous microbiota being mainly responsible for the fermentation process. In this work, the taxonomical identification and technological-safety criteria of coagulase-negat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41f8e3a81795d7f3f2e0f81dff871fe9
Publikováno v:
EuPA Open Proteomics, Vol 7, Iss C, Pp 54-63 (2015)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
This study focuses on meat protein degradation by different starter cultures. Sausage modelsinoculated with Lactobacillus curvatus CRL705 and Staphylococcus vitulinus GV318 alone and asa mixture were incubated 10 days at 22◦C. Low molecular weight
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::75bc135020e6f4af5188003f9f1880d7
Autor:
María Claudia Otero, Daniel Bassi, Cecilia Alejandra Fontana, P. S. Cocconcelli, Edoardo Puglisi, Vicenza Pisacane, Annalisa Rebecchi, Graciela Vignolo, Constanza María López
Llama represents for the Andean regions a valid alternative to bovine and pork meat and thanks to the high proteins and low fat content; it can constitute a good product for the novel food market. In this study, culture-dependent and independent meth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c154371ac1d4f4228bda8933c264950
http://sciencedirect.com/science/journal/01681605
http://sciencedirect.com/science/journal/01681605
Publikováno v:
Journal of Sensory Studies. 27:304-313
Microbiological, physicochemical and sensory characteristics of most popular Argentinean fermented sausages were evaluated in order to detect drivers of consumer liking. As a first step, a detailed description of instrumental parameters and consumer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef634f97465db42ba1bc1f259642bdfd
https://doi.org/10.1111/j.1745-459x.2012.00394.x
https://doi.org/10.1111/j.1745-459x.2012.00394.x
Publikováno v:
Meat Science. 86:66-79
The microbial ecology of meat fermentation is a complex process in which lactic acid bacteria (LAB) and coagulase-negative cocci play a major role. The present work reviews the most significant developments in which LAB are the main characters acting
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7c123e2b9c5c9a5167cf810e3fbcbbe
https://doi.org/10.1016/j.meatsci.2010.04.023
https://doi.org/10.1016/j.meatsci.2010.04.023
The hydrolysis of myofibrillar proteins during fermentation of sausage models by an autochthonous starter culture was investigated. In order to provide a whole map of the generated products, proteomic and peptidomic were used andcomplemented with the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eee7d39bc08b7c68135cfe1744ac9473
https://www.sciencedirect.com/science/article/abs/pii/S0963996915302477
https://www.sciencedirect.com/science/article/abs/pii/S0963996915302477
Publikováno v:
Meat science. 104
In this study, proteolysis and low molecular weight (LMW) peptides (< 3 kDa) from commercial Argentinean fermented sausages were characterized by applying a peptidomic approach. Protein profiles and peptides obtained by Tricine-SDS-PAGE and RP-HPLC-M
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e240feb9b0b134bcd93f59825b20ca42
https://pubmed.ncbi.nlm.nih.gov/25682212
https://pubmed.ncbi.nlm.nih.gov/25682212
Publikováno v:
Microorganisms, Vol 9, Iss 10, p 2111 (2021)
The extensive use of antibiotics as growth promoters, or their continued abusive misuse to cure or prevent the onset of bacterial infections as occurs in the intensive farming, may have played a pivotal role in the spread of reservoirs of antibiotic
Externí odkaz:
https://doaj.org/article/5e46f6d03f934c4ca9740186c5c7d86c
Publikováno v:
Foods, Vol 10, Iss 11, p 2617 (2021)
The development of nitrite-free meat products is a current industrial concern. Many efforts have been attempted to replace the nitrite effect in cured meats colour formation and pathogens control. Our previous work evidenced that lactic acid and a co
Externí odkaz:
https://doaj.org/article/c16f303682344466838b5f0b2c611c91