Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Giuliano Dallolio"'
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
Autor:
Gabriele Rocchetti, Annalisa Rebecchi, Constanza Maria Lopez, Michele Dallolio, Giuliano Dallolio, Marco Trevisan, Luigi Lucini
In this work, the synergistic/antagonistic impact of glucose and mixed starter cultures, namely Latilactobacillus sakei, Pediococcus pentosaceus, and Staphylococcus xylosus, was evaluated in Italian salami in terms of metabolomics and sensory profile
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df6b09e8e343c72c6ea2183e4d0c2aff
https://hdl.handle.net/10807/220336
https://hdl.handle.net/10807/220336
Autor:
Gabriele Rocchetti, Rubén Domínguez, Giuliano Dallolio, Marco Trevisan, José M. Lorenzo, Gianpaolo Braceschi, Annalisa Rebecchi, Luigi Lucini, Michele Dallolio
Publikováno v:
Meat science. 180
In this work, Italian salami were produced using microbial starters (Pediococcus pentosaceus, Lactobacillus sakei, and Staphylococcus xylosus) and compared to a control sample (without starter). Metabolomics in combination with microbiological and se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d06543623c363fb2e819222d08a824b
https://pubmed.ncbi.nlm.nih.gov/34087663
https://pubmed.ncbi.nlm.nih.gov/34087663
Autor:
Annalisa Rebecchi, Luigi Lucini, Giuliano Dallolio, José M. Lorenzo, Gabriele Rocchetti, Irene Falasconi
Publikováno v:
LWT. 141:110939
In this work, cold-dry fermented nitrate-free sausages were produced by adopting hurdle technologies. The strategy consists of using lactic acid bacteria (LAB) growing at low temperatures, the addition of lactic and ascorbic acids, and low temperatur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::494fe1fc97d983f64846e8614a39a70f
https://doi.org/10.1016/j.lwt.2021.110939
https://doi.org/10.1016/j.lwt.2021.110939
Autor:
Maria Luisa Callegari, Edoardo Puglisi, Giuliano Dallolio, Annalisa Rebecchi, Vincenza Pisacane
Publikováno v:
International Journal of Food Microbiology. 207:57-65
In this study the bacterial biodiversity, during the maturation process of traditional sausages (Salame Mantovano), produced with two different kinds of casing (hog middle or "Crespone" and hog bung or "Gentile"), was investigated by means of culture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::019502983ecfa9e6cada87f5edb7a931
https://doi.org/10.1016/j.ijfoodmicro.2015.04.029
https://doi.org/10.1016/j.ijfoodmicro.2015.04.029
Publikováno v:
Changing Diversity in Changing Environment
Meat fermentation and fermented sausage manufacturing are ancient processes in Europe, and typical preparations based on fermentations driven by indigenous microflora are still produced by local meat factories or artisanal producers without the use o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::24d8a9b8e3e15453159b1d77e3427455
http://www.intechopen.com/articles/show/title/food-microbiota-diversity
http://www.intechopen.com/articles/show/title/food-microbiota-diversity