Zobrazeno 1 - 10
of 181
pro vyhledávání: '"cured sausage"'
Autor:
Giulia Polizzi, Loriana Casalino, Marika Di Paolo, Alma Sardo, Valeria Vuoso, Carlos Manuel Franco, Raffaele Marrone
Publikováno v:
Applied Sciences, Vol 14, Iss 7, p 3035 (2024)
The selection of starter cultures with different technological profiles and suitable microclimatic conditions is among the main tools used to improve the technological quality and safety of dry-cured salami. The aim of this study is to evaluate the e
Externí odkaz:
https://doaj.org/article/af84ea31c7b046a395bdfbf7ef1e5011
Autor:
Ana Isabel Carrapiso, María Jesús Martín-Mateos, Matilde D’Arrigo, Jonathan Delgado-Adámez, Jorge Alexandre Saraiva, María Rosario Ramírez-Bernabé
Publikováno v:
Foods, Vol 13, Iss 5, p 687 (2024)
White grape pomace (winery by-product) stabilized by blanching and high hydrostatic pressure has recently been successful at delaying lipid oxidation in burgers. The aim of this study was to investigate whether it can also delay lipid oxidation in dr
Externí odkaz:
https://doaj.org/article/acf0277f91604e7ead73eff8c80915f1
Publikováno v:
Journal of Future Foods, Vol 2, Iss 2, Pp 184-191 (2022)
As sugar play a primary role in food flavor and biochemical reaction during the industrial manufacture of dry cured meat products, we aim to evaluate the function of sugar and how the quality changed with the addition of sugar on dry cured sausage af
Externí odkaz:
https://doaj.org/article/45ba96fa21634ec7bf3c204daaa60930
Akademický článek
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Akademický článek
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Autor:
Masaya Ogata, Jumpei Uchiyama, Abdulatef M. Ahhmed, Seiichi Sakuraoka, Satoshi Taharaguchi, Ryoichi Sakata, Wataru Mizunoya, Shiro Takeda
Publikováno v:
Foods, Vol 11, Iss 14, p 2123 (2022)
The aim of this study was to investigate the inherent bacteria that contribute to expressing the angiotensin I-converting enzyme (ACE) inhibitory activity and the antioxidant activity of dry-cured meat products without a bacterial starter. Among the
Externí odkaz:
https://doaj.org/article/17077ea4916749e2a35698bd2cb56624
Publikováno v:
Foods, Vol 10, Iss 4, p 745 (2021)
This work aims to analyze the effects of processing and storage on the volatile compound profile of different meat products enriched in ω-3 polyunsaturated fatty acids (PUFA). Monolayered (Mo) and multilayered (Mu) microcapsules of fish oil were tes
Externí odkaz:
https://doaj.org/article/272639f7e7824c84be8eb6d44f6e1ce4
Autor:
Beniamino T. Cenci-Goga, Musafiri Karama, Paola Sechi, Maria Francesca Iulietto, Sara Novelli, Roberto Selvaggini, Salvatore Barbera
Publikováno v:
Italian Journal of Animal Science, Vol 15, Iss 3, Pp 358-374 (2016)
This study evaluated the effect of a ‘formulation of selected dairy starter cultures and commercial probiotics’, associated with ‘specific ripening conditions’ in the production of nitrite and nitrate-free, low-acid, fermented pork sausage, p
Externí odkaz:
https://doaj.org/article/24fd44f4824f4e42865f03a8edfb0ab4
Publikováno v:
Foods, Vol 9, Iss 11, p 1683 (2020)
The main goal of the present study was evaluating the effect of enriching meat products (cooked (C-SAU) and dry-cured sausages (D-SAU)) with monolayered (Mo) and multilayered (Mu) fish oil microcapsules on the profile of volatile compounds, with spec
Externí odkaz:
https://doaj.org/article/dc286b69230c4ffd9af1f728a1f2af26
Publikováno v:
Macedonian Veterinary Review, Vol 36, Iss 2, Pp 91-95 (2013)
Commission Regulation (EC) 2073:2005 considers the factors which can support or inhibit the growth of Listeria monocytogenesin ready-to-eat foods. The aim of the experiments was to examine the values of pH, water activity (aw), salt content and level
Externí odkaz:
https://doaj.org/article/833945471b4b475598e20666bb7cf150