Zobrazeno 1 - 10
of 13
pro vyhledávání: '"amine biogene"'
Autor:
Giulia Tabanelli, Luigi Grazia, Fabio Coloretti, Rosalba Lanciotti, Fausto Gardini, Cristiana Chiavari
Publikováno v:
Food Control. 26:416-426
In this work, two types of traditional Italian dry fermented sausages (Felino-type and Milano-type), were analyzed as a case study. The aim was to evaluate the effect of different environmental conditions in the drying chambers and different starter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::135bcac4349479b80cbb6a20fceec6b0
https://doi.org/10.1016/j.foodcont.2012.01.049
https://doi.org/10.1016/j.foodcont.2012.01.049
Autor:
Fausto Gardini, Veronica Gatto, Rosanna Tofalo, Nicoletta Belletti, Sandra Torriani, Giovanna Suzzi, Sara Bover-Cid
Publikováno v:
Journal of Applied Microbiology. 106:1397-1407
Aims: To evaluate the concomitant effects of three technological variables (fermentation temperature, NaCl and glucose added to the meat batter) on diamines (cadaverine, putrescine and histamine) accumulation and microbial changes during ripening of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::439540f0da08ce7815bd193bd304d7ba
https://doi.org/10.1111/j.1365-2672.2008.04108.x
https://doi.org/10.1111/j.1365-2672.2008.04108.x
Dottorato di Ricerca in Farmacologia e Biochimica della morte cellulare, Ciclo XXII Università della Calabria
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2293::c6cf7e8a72f3c190e6b6f1c80c5d8432
http://hdl.handle.net/10955/327
http://hdl.handle.net/10955/327
Autor:
Fabio Coloretti, Fausto Gardini, Giulia Tabanelli, Rosalba Lanciotti, Cristiana Chiavari, Manuele Luppi, Chiara Montanari, Luigi Grazia
Salama da sugo is a fermented sausage from Ferrara tradition, subjected to a long ripening period (4–6 months). It can be consumed after cooking, served with its sugo , i.e. the liquid extracted by cooking process. Besides to pork meat and fat, als
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f1a725098cd846c7d5f2cde0c96728c7
http://hdl.handle.net/11585/134582
http://hdl.handle.net/11585/134582
Publikováno v:
Meat science. 94(2)
The aim was to evaluate the effects of different water contents (corresponding to a(w) 0.940, 0.914, 0.895 and 0.875) of sausages at different times on the characteristics of typical Italian dry fermented sausages packaged under two different modifie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::65b41a4273e8e1b3bff96c2681a7169f
https://pubmed.ncbi.nlm.nih.gov/23501249
https://pubmed.ncbi.nlm.nih.gov/23501249
Autor:
Pochet, Sylvie
Publikováno v:
Journée thématique ANR : SCN-BEER-FLORE-QPS-SEFRO
Journée thématique ANR : SCN-BEER-FLORE-QPS-SEFRO, Jun 2010, Paris, France
Journée thématique ANR : SCN-BEER-FLORE-QPS-SEFRO, Jun 2010, Paris, France
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______212::c62d7fe3fa9580e35627d1707acdd713
https://hal.inrae.fr/hal-02752973
https://hal.inrae.fr/hal-02752973