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Effect of nitrate and nitrite curing salts on the generation and oxidationof fatty acids in non-fermented sausages
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Effect of selected mould strains on the sensory properties of dry fermented sausages
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Effect of curing conditions and Lactobacillus casei CRL705 on the hydrolysis of meat proteins
JOURNAL OF APPLIED MICROBIOLOGY
Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy
JOURNAL OF APPLIED MICROBIOLOGY
Identification by 16S-23S rDNA intergenic region amplification, genotypic and phenotypic clustering of Staphylococcus xylosus strains from dry sausages
JOURNAL OF APPLIED MICROBIOLOGY
Volatile compounds in "soppressata molisana" style salami fermented by Lactobacillus sakei
ITALIAN JOURNAL OF FOOD SCIENCE
Rheological and sensory properties of popular Greek foodstuffs: A review
INTERNATIONAL JOURNAL OF FOOD PROPERTIES
Moisture sorption properties of smoked chicken sausages from spent hen meat
FOOD RESEARCH INTERNATIONAL
The relationship between the composition and texture of conventional and low-fat frankfurters
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Growth of Listeria monocytogenes in modified atmosphere packed cooked meatproducts: a predictive model
FOOD MICROBIOLOGY
Survival of Escherichia coli 0157 : H7, Salmonella Typhimurium, and Listeria monocytogenes in and on vacuum packaged Lebanon bologna stored at 3.6 and 13.0 degrees C
JOURNAL OF FOOD PROTECTION
Validation of a 5-log(10) reduction of Listeria monocytogenes following simulated commercial processing of Lebanon bologna in a model system
JOURNAL OF FOOD PROTECTION
Effectiveness of a Lactobacillus sakei starter culture in the reduction ofbiogenic amine accumulation as a function of the raw material quality
JOURNAL OF FOOD PROTECTION
Biogenic amine accumulation in ripened sausages affected by the addition of sodium sulphite
MEAT SCIENCE
Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum
MEAT SCIENCE
The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages
MEAT SCIENCE
Biogenic amines produced by Enterobacteriaceae isolated from meat products
MEAT SCIENCE
A novel polymerase chain reaction (PCR) - denaturing gradient gel electrophoresis (DGGE) for the identification of Micrococcaceae strains involved inmeat fermentations. Its application to naturally fermented Italian sausages
MEAT SCIENCE
Changes in biogenic amine and polyamine contents in slightly fermented sausages manufactured with and without sugar
MEAT SCIENCE
Calcium ascorbate as a potential partial substitute for NaCl in dry fermented sausages: effect on colour, texture and hygienic quality at different concentrations
MEAT SCIENCE
Effect of expectations induced by information on origin and its guarantee on the acceptability of a traditional food: olive oil
SCIENCES DES ALIMENTS
Optimization of enterocin P production by batch fermentation of Enterococcus faecium P13 at constant pH
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
Bacteriocins: safe, natural antimicrobials for food preservation
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Hydrolysis of pork muscle sarcoplasmic proteins by Debaryomyces hansenii
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Amino acid-decarboxylase activity of bacteria isolated from fermented porksausages
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Quantitative microbiological risk assessment
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Effect of the interaction between a low tyramine-producing Lactobacillus and proteolytic staphylococci on biogenic amine production during ripening and storage of dry sausages
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Influence of modified atmospheric storage, lactic acid, and NaCl on survival of sublethally heat-injured Listeria monocytogenes
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Effects of pH, temperature and NaCl concentration on the growth kinetics, proteolytic activity and biogenic amine production of Enterococcus faecalis
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Pre-inoculation enrichment procedure enhances the performance of bacteriocinogenic Lactococcus lactis meat starter culture
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Detection and preliminary characterization of a bacteriocin (plantaricin 35d) produced by a Lactobacillus plantarum strain
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Image analysis of particle dispersions in microscopy images of cryo-sectioned sausages
SCANNING
Purification and characterization of an X-prolyl-dipeptidyl peptidase fromLactobacillus sakei
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
Growth of the bacteriocin-producing Lactobacillus sakei strain CTC 494 in MRS broth is strongly reduced due to nutrient exhaustion: a nutrient depletion model for the growth of lactic acid bacteria
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
Assessment of the capacity of Lactobacillus to inhibit the growth of uropathogens and block their adhesion to vaginal epithelial cells
JOURNAL OF INFECTIOUS DISEASES
Quality of buffalo meat sausages containing decolourized globin protein isolate
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Oscillatory high pressure processing applied to mechanically recovered poultry meat for bacterial inactivation
JOURNAL OF FOOD SCIENCE
Determination of vitamin B-6 in cooked sausages
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Biogenic amine occurrence in cheeses
INDUSTRIE ALIMENTARI
Degradation of histamine and tyramine by Staphylococcus xylosus isolated from sausage produced in the Basilicata area (Italy)
INDUSTRIE ALIMENTARI
Biogenic amines in cold-smoked fish fermented with lactic acid bacteria
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
A survey on the microbiological changes during the manufacture of dry-cured lacon, a Spanish traditional meat product
JOURNAL OF APPLIED MICROBIOLOGY
The microbial association of Greek taverna sausage stored at 4 and 10 degrees C in air, vacuum or 100% carbon dioxide, and its spoilage potential
JOURNAL OF APPLIED MICROBIOLOGY
Changes in volatile compounds during ripening of chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Control of bioflavour and safety in fermented sausages: first results of aEuropean project
FOOD RESEARCH INTERNATIONAL
Antibiotic resistance of coagulase-negative staphylococci isolated from artisanal Naples-type salami
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
The population change of yeasts in commercial salami
FOOD MICROBIOLOGY
Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4 degrees C
FOOD MICROBIOLOGY
Biogenic amines formation influenced by tissue enzymes and pH value in themixture prepared for raw sausages
ACTA VETERINARIA-BEOGRAD
Reduction of biogenic amine formation using a negative amino acid-decarboxylase starter culture for fermentation of Fuet sausages
JOURNAL OF FOOD PROTECTION
The influence of Debaryomyces hansenii and Candida utilis on the aroma formation in garlic spiced fermented sausages and model minces
MEAT SCIENCE
Utilization of microbes to process and preserve meat
MEAT SCIENCE
Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat
MEAT SCIENCE
Meat starters have individual requirements for Mn2+
MEAT SCIENCE
Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt
MEAT SCIENCE
Yeast populations on Spanish fermented sausages
MEAT SCIENCE
Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages
MEAT SCIENCE
Characterization of chorizo de Pamplona: instrumental measurements of colour and texture
FOOD CHEMISTRY
Biogenic amine formation and oxidation by Staphylococcus xylosus strains from artisanal fermented sausages
LETTERS IN APPLIED MICROBIOLOGY
Isolation and characterization of Carnobacterium, Lactococcus, and Enterococcus spp. from cooked, modified atmosphere packaged, refrigerated, poultrymeat
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Biochemical characterization of lactic acid bacteria isolated from spontaneous fermentation of 'Almagro' eggplants
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Karyotype of Penicillium nalgiovense and assignment of the penicillin biosynthetic genes to chromosome IV
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
The spoilage microflora of cured, cooked turkey breasts prepared commercially with or without smoking
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Characterisation of Micrococcaceae isolated from different varieties of chorizo
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Occurrence of contaminant biota in different European dry-sausages
ACTA ALIMENTARIA
Characterization of Leuconostoc gasicomitatum sp nov., associated with spoiled raw tomato-marinated broiler meat strips packaged under modified-atmosphere conditions
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
Heterologous coproduction of enterocin A and pediocin PA-1 by Lactococcus lactis: Detection by specific peptide-directed antibodies
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
Characterization and determination of origin of lactic acid bacteria from a sorghum-based fermented weaning food by analysis of soluble proteins and amplified fragment length polymorphism fingerprinting
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
Inhibition of Bacillus cereus ATCC 14579 by plantaricin UG1 in vitro and in food
NAHRUNG-FOOD
A comparison of fat-holding between beefburgers and emulsion sausages
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
Utilization of serum protein isolate from buffalo blood in buffalo meat sausages
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Biogenic amines in Turkish sausages (sucuks)
JOURNAL OF FOOD SCIENCE
Improvement of the sensory properties of dry fermented sausages by the superficial inoculation and/or the addition of intracellular extracts of Mucorracemosus
JOURNAL OF FOOD SCIENCE
Rapid detection of meso-diaminopimelic acid in lactic acid bacteria by microwave cell wall hydrolysis
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Simultaneous determination of nicotinic acid and nicotinamide in cooked sausages
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Influence of the simultaneous addition of the protease flavourzyme and thelipase novozym 677BG on dry fermented sausage compounds extracted by SDE and analyzed by GC-MS
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Effect of indigenous starter cultures on the quality of "salsiccia sotto sugna" salami
INDUSTRIE ALIMENTARI
The effects of encapsulated citric acid on the quality attributes of Bologna type sausages
FLEISCHWIRTSCHAFT
Present-day aspects of Fresh Mettwurst Manufacture
FLEISCHWIRTSCHAFT
Meat products from muttons
FLEISCHWIRTSCHAFT
Production of salami-type sausages with reduced content of biogenic amines
FLEISCHWIRTSCHAFT
Nutritional and microbiological profile of soy bean sausages available in Costa Rica
ARCHIVOS LATINOAMERICANOS DE NUTRICION
Temperature conditions of meat products during refrigerated transport by lorries
Archiv für Lebensmittelhygiene
The fate of recombinant DNA in thermally treated fermented sausages
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Effect of selected mould strains on lipolysis in dry fermented sausages
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Microbiological events during the elaboration of "fuet", a Spanish ripenedsausage - Relationships between the development of histidine- and tyrosine-decarboxylase containing bacteria and pH and water activity
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Effects of environmental conditions on microbial proteolysis in a pork myofibril model system
JOURNAL OF APPLIED MICROBIOLOGY
Effect of the combined use of Pronase E and a fungal extract (Mucor racemosus forma sphaerosporus) on the ripening of dry fermented sausages
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Changes in the components of dry-fermented sausages during ripening
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
Expectation, liking and purchase behaviour under economical constraint
FOOD QUALITY AND PREFERENCE
Development and PFGE monitoring of dominance among spoilage lactic acid bacteria from cured meats
FOOD MICROBIOLOGY
Effect of whey protein concentrate on the quality of smoked chicken sausages from broiler spent hens
INDIAN JOURNAL OF ANIMAL SCIENCES
Effective use of nisin to control lactic acid bacterial spoilage in vacuum-packed bologna-type sausage
JOURNAL OF FOOD PROTECTION
Evaluation of immunomagnetic separation and plating media for recovery of Salmonella from meat
JOURNAL OF FOOD PROTECTION
The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks
MEAT SCIENCE
Dry fermented sausages made with a protease from Aspergillus oryzae and ora starter culture
MEAT SCIENCE
The influence of manufacturing and drying conditions on the survival and toxinogenesis of Staphylococcus aureus in two Spanish dry sausages (chorizo and salchichon)
MEAT SCIENCE
Tyramine production by a strain of Carnobacterium divergens inoculated in meat-fat mixture
MEAT SCIENCE
Volatile compounds of commercial Milano salami
MEAT SCIENCE
Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages
MEAT SCIENCE