Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Ramona Bosse"'
Publikováno v:
European Food Research and Technology. 247:233-244
In this study, the influence of low (5 °C), intermediate (15 °C) and high (25 °C) storage temperatures on the profile of volatile compounds of North European cured loins fermented with Staphylococcus carnosus strains was investigated. In this cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0d6d972a83d5674bbcc4374dc07f6c6
https://doi.org/10.1007/s00217-020-03621-w
https://doi.org/10.1007/s00217-020-03621-w
Publikováno v:
Critical Reviews in Food Science and Nutrition. 58:610-630
Cured raw hams are a valuable and popular group of meat products. The consumption and international trade have increased during the last years, therefore new technologies to accelerate the production process and to increase product quality and safety
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e64c9162d705c4baf00d678616324f32
https://doi.org/10.1080/10408398.2016.1208634
https://doi.org/10.1080/10408398.2016.1208634
Publikováno v:
Journal of the Science of Food and Agriculture. 97:3050-3057
Background: The current study was designed to investigate the influence of ripening time (12 weeks, 15 °C) on the volatile compounds and sensory acceptance for North European cured loins inoculated with a proteolytic Staphylococcus carnosus starter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16a298ad3ae5b5d9b29c5b1623b60f6d
https://doi.org/10.1002/jsfa.8150
https://doi.org/10.1002/jsfa.8150
Publikováno v:
Journal of Cereal Science. 98:103168
In recent years, the interest in alternative cereals as pseudocereals has increased. The pseudocereal amaranth should be heated thermally before consumption. The purpose of this study was to investigate the textural and morphological change of Amaran
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64561f827432e7cc6d4c7add69901aa2
https://doi.org/10.1016/j.jcs.2021.103168
https://doi.org/10.1016/j.jcs.2021.103168
Nitrate reductase activity of Staphylococcus carnosus affecting the color formation in cured raw ham
Publikováno v:
Food Research International. 85:113-120
The influence of the nitrate reductase activity of two Staphylococcus carnosus strains used as starter cultures on the formation of nitrate, nitrite and color pigments in cured raw ham was investigated. In this context, microbiological, chemical and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::16578e1e145c78714e15d690284e53d8
https://doi.org/10.1016/j.foodres.2016.04.021
https://doi.org/10.1016/j.foodres.2016.04.021
Publikováno v:
Journal of the science of food and agriculture. 97(9)
The current study was designed to investigate the influence of ripening time (12 weeks, 15 °C) on the volatile compounds and sensory acceptance for North European cured loins inoculated with a proteolytic Staphylococcus carnosus starter culture.The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::cd15d2870616a80fc6f9e6982a9196bf
https://pubmed.ncbi.nlm.nih.gov/27874964
https://pubmed.ncbi.nlm.nih.gov/27874964
Publikováno v:
Food research international (Ottawa, Ont.). 75
In this study, migration rate and spatial distribution of colloidal particles with and without proteolytic enzymes were studied after injection in pork loin muscle cubes for 5 days at 25 °C to simulate behavior of non-motile bacteria. Samples were m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b444c2e58950907a6d1f554027570793
https://pubmed.ncbi.nlm.nih.gov/28454975
https://pubmed.ncbi.nlm.nih.gov/28454975