Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Laura Perea-Sanz"'
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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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
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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The goal of this study was to confirm and acquire more information about the nitrogen and sulfur compounds existing in the volatile profile of dry fermented sausages from the addition of precursors (proline, ornithine and thiamine), and their role in
Publikováno v:
Advances in food and nutrition research. 95
Fermented meat products are important not only for their sensory characteristics, nutrient content and cultural heritage, but also for their stability and convenience. The aroma of fermented meat products is unique and its formation mechanisms are no
Publikováno v:
Advances in Food and Nutrition Research ISBN: 9780128215203
Fermented meat products are important not only for their sensory characteristics, nutrient content and cultural heritage, but also for their stability and convenience. The aroma of fermented meat products is unique and its formation mechanisms are no
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e86d2b0db55fb925f8fcf46ce885430
https://doi.org/10.1016/bs.afnr.2020.10.002
https://doi.org/10.1016/bs.afnr.2020.10.002
Publikováno v:
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
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Consejo Superior de Investigaciones Científicas (CSIC)
Digital.CSIC. Repositorio Institucional del CSIC
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The contribution of free amino acids and thiamine to the production of potent meat aroma compounds in nitrite-reduced, dry-fermented sausages inoculated with a D. hansenii strain was the objective of this study. For this, three different sausage form
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ad92c2b46c3fc376e879da0856a2a4d
http://hdl.handle.net/10261/245284
http://hdl.handle.net/10261/245284
Autor:
José Javier López-Díez, Carmela Belloch, Ana Salvador, Mónica Flores, Laura Perea-Sanz, Lei Li
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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Dry cured loins containing nitrogen (proline and ornithine) and sulfur (thiamine) compounds as precursors of aroma compounds at two concentration levels were manufactured. The effect of precursor addition on the microbiology and chemical parameters o
Publikováno v:
Meat Science. 184:108704
Publikováno v:
Meat Science. 184:108701
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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The reduction of ingoing amounts of nitrate and nitrite in dry fermented sausages was studied together with the impact of Debaryomyces hansenii inoculation on aroma generation. Three different formulations of sausages were manufactured: control (C),
Publikováno v:
Food Reviews International. 34:511-538
Gangliosides (GGs) are important bioactive compounds that offer beneficial anti-infective, anti-inflammatory, and neuronal development effects. The present work reviews the techniques used to deter...