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Articles (15)

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1-10 of 15 results for fermented sausage

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Select article: Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry

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Research article

First published 2015-3

Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry

Alicia Olivares, José Luis Navarro, Mónica Flores

Food Science and Technology International

Select article: Acidity,Proteolysis and Lipolysis Changes in Rapid-Cured Fermented Sausage Dried at Different Temperatures

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Research article

First published 2001-06

Acidity,Proteolysis and Lipolysis Changes in Rapid-Cured Fermented Sausage Dried at Different Temperatures

T. Bolumar, P. Nieto, J. Flores

Food Science and Technology International

Select article: Effect of Processing in Volatiles from a Portuguese Traditional Dry-fermented Ripened Sausage ‘Chouriço Grosso Borba-Estremoz PGI’

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Research article

First published 2011-2

Effect of Processing in Volatiles from a Portuguese Traditional Dry-fermented Ripened Sausage ‘Chouriço Grosso Borba-Estremoz PGI’

A.M. Partidário, C. Roseiro, C. Santos

Food Science and Technology International

Select article: Efecto del uso combinado de la Pronasa E y de un extracto fúngico (Mucor racemosus forma sphaerosporus) en la maduración de embutidos crudos curados / Effect of the combined use of Pronase E and a fungal extract (Mucor racemosus forma sphaerosporus) on the ripening of dry fermented sausages

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Research article

First published 1999-8

Efecto del uso combinado de la Pronasa E y de un extracto fúngico (Mucor racemosus forma sphaerosporus) en la maduración de embutidos crudos curados / Effect of the combined use of Pronase E and a fungal extract (Mucor racemosus forma sphaerosporus) on the ripening of dry fermented sausages

J.M. Bruna, M. Fernández, E. Hierro [...]

Food Science and Technology International

Select article: Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes

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Research article

First published 2022-7

Innovative strategies to enhance the sensory quality of dry fermented sausages containing lactic ingredients by the addition of exogenous enzymes

Katharina Stollewerk, Anna Jofré, Josep Comaposada [...]

Food Science and Technology International

Select article: Changes in volatile compounds during ripening of chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus Cambios en los compuestos volátiles durante la maduración del chorizo de Pamplona elaborado con Lactobacillus plantarum y Staphylococcus carnosus

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Research article

First published 2000-12

Changes in volatile compounds during ripening of chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus Cambios en los compuestos volátiles durante la maduración del chorizo de Pamplona elaborado con Lactobacillus plantarum y Staphylococcus carnosus

D. Ansorena, I. Astiasarán, J. Bello

Food Science and Technology International

Select article: Detection of Factors Affecting the Acquisition of Visible-Near Infrared Fibre-Optic Probe Spectra of Commercial Meat Products

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Research article

First published 2008-4

Detection of Factors Affecting the Acquisition of Visible-Near Infrared Fibre-Optic Probe Spectra of Commercial Meat Products

Antonio J. Gaitán-Jurado, Francisco Rincón, Victor Ortiz-Somovilla [...]

Journal of Near Infrared Spectroscopy

Select article: Key Aroma Components of a Dry-Cured Sausage with High Fat Content (Sobrassada)

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Research article

First published 2011-2

Key Aroma Components of a Dry-Cured Sausage with High Fat Content (Sobrassada)

M.P. Gianelli, A. Olivares, M. Flores

Food Science and Technology International

Select article: Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana,a cooked cured sausage

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Research article

First published 2016-4

Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana,a cooked cured sausage

Núria Magrinyà, Ricard Bou, Núria Rius [...]

Food Science and Technology International

Select article: Experimental Encephalitozoon cuniculi Infection Acquired from Fermented Meat Products

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Research article

First published 2019-06

Experimental Encephalitozoon cuniculi Infection Acquired from Fermented Meat Products

Bohumil Sak, Tereza Vecková, Klára Brdíčková [...]

Foodborne Pathogens and Disease

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