Zobrazeno 1 - 10
of 4 501
pro vyhledávání: '"Dry cured"'
Akademický článek
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Autor:
Lingwei Shen, Fangxue Chen, Qi Huang, Hongyuan Tan, Yuzhao Ling, Wenxing Qiu, Mingzhu Zhou, Dongyin Liu, Yu Qiao, Lan Wang, Chao Wang, Wenjin Wu
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101464- (2024)
Lighting conditions are an important factor affecting dry-cured products. This study investigated the effects of treatments with different light intensities (0 lx, 1000 lx, 25000 lx) and different light sources including red light, blue light, UV-lig
Externí odkaz:
https://doaj.org/article/bd7e7c3c94244a3187c8fddc06ce6060
Autor:
Yu Qin, Wenwen Li, Wenwen Zhang, Beibei Zhang, Dengjie Yao, Chunyin Zeng, Jianxin Cao, Lirong Li, Rui Huang
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101257- (2024)
In this study, high-throughput sequencing and metabolomics analysis were conducted to analyze the microbial and metabolites of dry-cured Sanchuan ham, Laowo ham, Nuodeng ham, and Heqing ham that have fermented for two years produced from western Yunn
Externí odkaz:
https://doaj.org/article/e5a693e3ddc54855bba073d28ebb10d3
Publikováno v:
Shipin Kexue, Vol 45, Iss 3, Pp 25-33 (2024)
To investigate the inhibitory mechanism of small peptides on carbohydrate digestion, α-amylase and α-glucosidase inhibitory fractions from the water extract and the gastropancreatic digest of dry-cured ham muscle of Wanzhe spotted pigs were separat
Externí odkaz:
https://doaj.org/article/87a2a99023844674aab30a744c94376a
Autor:
Matilde D’Arrigo, María Jesús Petrón, Jonathan Delgado-Adámez, Jesús Javier García-Parra, María Jesús Martín-Mateos, María Rosario Ramírez-Bernabé
Publikováno v:
Foods, Vol 13, Iss 19, p 3133 (2024)
The inclusion of an ingredient made from red grape pomace (RGP) var. Tempranillo was evaluated for the preservation of a traditional dry-cured sausages (salchichón). The pomace was valorized through thermal blanching (103 °C for 1 min) and hydrosta
Externí odkaz:
https://doaj.org/article/4a82bf719e4f42838ba8c53dbf3a3475
Autor:
Glukharev A. Y., Barabashina S. I., Volchenko V. I., Zhivlyantseva Ju. V., Poteshkina V. A., Uskova I. V.
Publikováno v:
Vestnik MGTU, Vol 26, Iss 3, Pp 207-222 (2023)
The paper analyzes the effect of using fermented minced fish (FMF) with the L. plantarum probiotic in the formulation of dry-cured sausages on the quality characteristics of the finished product in comparison with sausages based on unprocessed minced
Externí odkaz:
https://doaj.org/article/56ee89331307459384f18f58ce567c63
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
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Autor:
Elena Martínez, Wagner Goncalves Vieira Júnior, Manuel Álvarez-Ortí, Adrián Rabadán, José Emilio Pardo
Publikováno v:
Foods, Vol 13, Iss 14, p 2262 (2024)
In this work, three out of five types of oil-in-water and water-in-oil emulsions were selected to replace pork backfat to reduce the fat content and the improve monounsaturated and polyunsaturated fatty acid content in dry cured sausage (‘chorizo
Externí odkaz:
https://doaj.org/article/680fbca043c145689b71d60aa57002a3
Publikováno v:
Animals, Vol 14, Iss 13, p 1983 (2024)
Dissecting the genetics of production traits in livestock is of outmost importance, both to understand biological mechanisms underlying those traits and to facilitate the design of selection programs incorporating that information. For the pig indust
Externí odkaz:
https://doaj.org/article/b57d4acafd7c4419be8e84c910a25fb7
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
The formation of volatile organic compounds (VOCs) in dry-cured ham is a result of different biochemical and enzymatic processes. Moreover, accurately quantifying these VOCs is challenging since ham is a complex matrix, which contains compounds from
Externí odkaz:
https://doaj.org/article/94436f5e3659496fb43294610053383f