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In-season internal and external workload variations between starters and non-starters—a case study of a top elite european soccer team
(2021-07-01)
Background and Objectives: Interpretation of the load variations across a period seems important to control the weekly progression or variation of the load, or to identify in-micro-and mesocycle variations. Thus, the aims ...
Lysine nutritional requirements of broilers reared in clean and dirty environments during the pre-starter and starter phases
(Revista Brasileira de Zootecnia, 2017)
Efeito de culturas starter sobre a qualidade microbiológica de salames tipo italiano
(Universidade Federal do Rio Grande do Sul, 2018)
Performance of wild non-conventional yeasts in fermentation of wort based on different malt extracts to select novel starters for low-alcohol beers
(2021-01-02)
Nowadays, the increasing interest in new market demand for alcoholic beverages has stimulated the research on useful strategies to reduce the ethanol content in beer. In this context, the use of non-Saccharomyces yeasts ...
Low molecular weight peptides derived from sarcoplasmic proteins produced by an autochthonous starter culture in a beaker sausage model
(Elsevier, 2015-05-12)
This study focuses on meat protein degradation by different starter cultures. Sausage modelsinoculated with Lactobacillus curvatus CRL705 and Staphylococcus vitulinus GV318 alone and asa mixture were incubated 10 days at ...
Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility
(Elsevier, 2016-05)
The performance of a mixed starter culture, SAS-1, comprised of the autochthonous strains Lactobacillus sakei ACU-2 and Staphylococcus vitulinus ACU-10, was evaluated into the production process of a traditional dry sausage. ...
CONTROLE DE Staphylococcus aureus em CHARQUES (JERKED BEEF) POR CULTURAS INICIADORAS
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 1998-05-01)
Jerked beef - JB - é um produto cárneo curado, salgado e seco ao sol, derivado de um típico produto cárneo brasileiro - o charque. Ambos carecem de estudos que orientem seu aprimoramento. Staphylococcus spp. têm sido ...
CONTROLE DE Staphylococcus aureus em CHARQUES (JERKED BEEF) POR CULTURAS INICIADORAS
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 1998-05-01)
Jerked beef - JB - é um produto cárneo curado, salgado e seco ao sol, derivado de um típico produto cárneo brasileiro - o charque. Ambos carecem de estudos que orientem seu aprimoramento. Staphylococcus spp. têm sido ...