Exploring the metabolic heterogeneity of coagulase-negative staphylococci to improve the quality and safety of fermented meats: A review
The production of fermented meats, such as fermented sausage, relies on the metabolic
activities of lactic acid bacteria and catalase-positive cocci, in particular the group of …
activities of lactic acid bacteria and catalase-positive cocci, in particular the group of …
Quality characteristics and flavor profile of Harbin dry sausages inoculated with lactic acid bacteria and Staphylococcus xylosus
Y Hu, Q Chen, R Wen, Y Wang, L Qin, B Kong - Lwt, 2019 - Elsevier
Abstract Pediococcus pentosaceus (Pp), Lactobacillus curvatus (Lc), Lactobacillus sakei
(Ls) and Staphylococcus xylosus (Sx) were evaluated to determine their roles in the quality …
(Ls) and Staphylococcus xylosus (Sx) were evaluated to determine their roles in the quality …
Chemical chromaticity: potential of the method, application areas and future prospects
VM Ivanov, VK Ol'ga - Russian Chemical Reviews, 2001 - pubs.rsc.org
Data on the application of the chromaticity method in chemical analysis and in various
branches of industry are surveyed. The potential of the method is demonstrated and the …
branches of industry are surveyed. The potential of the method is demonstrated and the …
Microbiological and biochemical changes during ripening of salchichón, a Spanish dry cured sausage
G Lizaso, J Chasco, MJ Beriain - Food Microbiology, 1999 - Elsevier
Development of the microflora and changes in the lipid and protein fractions during the
ripening of salchichón, a kind of Spanish dry cured sausage, were studied. A commercial …
ripening of salchichón, a kind of Spanish dry cured sausage, were studied. A commercial …
Re‐evaluation of potassium nitrite (E 249) and sodium nitrite (E 250) as food additives
EFSA Panel on Food Additives and Nutrient … - Efsa …, 2017 - Wiley Online Library
Abstract The Panel on Food Additives and Nutrient Sources added to Food (ANS) provided
a scientific opinion re‐evaluating the safety of potassium nitrite (E 249) and sodium nitrite (E …
a scientific opinion re‐evaluating the safety of potassium nitrite (E 249) and sodium nitrite (E …
Re‐evaluation of sodium nitrate (E 251) and potassium nitrate (E 252) as food additives
EFSA Panel on Food Additives and Nutrient … - Efsa …, 2017 - Wiley Online Library
Abstract The Panel on Food Additives and Nutrient Sources added to Food (ANS) provided
a scientific opinion re‐evaluating the safety of sodium nitrate (E 251) and potassium nitrate …
a scientific opinion re‐evaluating the safety of sodium nitrate (E 251) and potassium nitrate …
[PDF][PDF] Химическая цветометрия: возможности метода, области применения и перспективы
ВМ Иванов, ОВ Кузнецова - Успехи химии, 2001 - uspkhim.ru
Цветометрия ì это наука о способах измерения цвета и его количественном
выражении. Метод цветометрии, заключающийся в расчете цветовых характеристик …
выражении. Метод цветометрии, заключающийся в расчете цветовых характеристик …
Colour formation in fermented sausages by meat-associated staphylococci with different nitrite-and nitrate-reductase activities
J Gøtterup, K Olsen, S Knøchel, K Tjener, LH Stahnke… - Meat Science, 2008 - Elsevier
Three Staphylococcus strains, S. carnosus, S. simulans and S. saprophyticus, selected due
to their varying nitrite and/or nitrate-reductase activities, were used to initiate colour …
to their varying nitrite and/or nitrate-reductase activities, were used to initiate colour …
Evaluating the use of fish oil microcapsules as omega-3 vehicle in cooked and dry-cured sausages as affected by their processing, storage and cooking
JC Solomando, T Antequera, T Perez-Palacios - Meat Science, 2020 - Elsevier
This work evaluated the use of monolayered (Mo) and multilayered (Mu) fish oil
microcapsules as vehicles of eicosapentaenoic acid (EPA) and docosahexaenoic acid …
microcapsules as vehicles of eicosapentaenoic acid (EPA) and docosahexaenoic acid …
Colour modification in a cured meat model dried by Quick-Dry-Slice process® and high pressure processed as a function of NaCl, KCl, K-lactate and water contents
G Ferrini, J Comaposada, J Arnau, P Gou - Innovative Food Science & …, 2012 - Elsevier
Colour changes of dry cured-restructured minced pork with different salt contents (15, 20, 30
or 40g NaCl/kg of meat) and dried with QDS process® from 20 to 50% of weight loss were …
or 40g NaCl/kg of meat) and dried with QDS process® from 20 to 50% of weight loss were …