Fat replacement by green banana biomass: Impact on the technological, nutritional and dynamic sensory profiling of chicken mortadella

Autor: Auriema, Bruna E., Correa, Fernando J., Silva, Ramon, Soares, Paula Thaís S., Lima, Aloizio L., Vidal, Vitor André S., Raices, Renata S.L., Pollonio, Marise A.R., Luchese, Rosa H., Esmerino, Erick A., Mathias, Simone P.

Publikováno v: In Food Research International February 2022 152

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Growth of, and aflatoxin production by Aspergillus parasiticus when in the presence of either Lactococcus lactis or lactic acid and at different initial pH values.

Autor: Luchese, Rosa H., Harrigan, W.F.

Publikováno v: Journal of Applied Microbiology; Oct1990, Vol. 69 Issue 4, p512-519, 8p

Aflatoxin Production in a Meat Mix Model System in the Presence of Pediococcus and Lactobacillus.

Autor: Luchese RH; Department of Food Science and Technology, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 2AP, United Kingdom., Martins JFP; Department of Food Science and Technology, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 2AP, United Kingdom., Harrigan WF; Department of Food Science and Technology, University of Reading, Whiteknights, P.O. Box 226, Reading RG6 2AP, United Kingdom.

Publikováno v: Journal of food protection [J Food Prot] 1992 Aug; Vol. 55 (8), pp. 583-587.