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Analysis of biogenic amines in probiotic and commercial salamis
(2020-12-01)
Biogenic amines (BAs) are mainly formed through decarboxylation of amino acids in fermented food, such as salami, that can occasionally accumulate high concentrations of these compounds. The BAs contents in food are related ...
Effect of peanut skin extract on chemical and sensory stability of salami
(Wiley, 2013-01)
Peanut skin extracts (PSEs) have proven antioxidant properties in different food products. The objective of this study was to evaluate the effect of peanut skin extract as natural preserving compounds on chemical stability ...
Probiotic salami with fat and curing salts reduction: Physicochemical, textural and sensory characteristics
(2018-04-01)
This work was evaluated the physicochemical, textural and the sensory properties of meat products fermented with traditional or probiotic cultures with lower fat and curing salt content. Chemical composition was evaluated ...
Listeria monocytogenes in ready-to-eat, sliced, cooked ham and salami products, marketed in the city of Sao Paulo, Brazil Occurrence, quantification, and serotyping
(ELSEVIER SCI LTD, 2011)
The preference for ready-to-eat sliced foods may pose an increased risk for food-borne diseases and a major concern is the presence of Listeria monocytogenes L monocytogenes was assessed in two types of products cooked ham ...
Physical-chemical analysis of colonial italian type salami commercialized in Toledo, Parana state
(Univ Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao, 2011-07-01)
Physical-chemical analysis of colonial italian type salami commercialized in Toledo, Parana state. Italian immigration in the west of Parana State contributed for the development of small meat industries. the colonial ...
Desarrollo de un prototipo de salami para la Planta de Cárnicos de la Zamoempresa de Lácteos y Cárnicos de Zamorano
(Zamorano: Escuela Agrícola Panamericana, 2014., 2014)
Determinación de la capacidad conservante de bacterias ácido-lácticas (Lactobacillus plantarum, Pediococcus acidilactici) y mesófilas (Streptococcus lactis, Streptococcus diacetylactis) aplicadas en salami para evitar el uso de conservantes artificiales
(2020-05)
This work establishes the effects of the use of fermenting cultures as a preservative alternative in the production of salami. The established analyzes were carried out according to NTE INEN 1338, the results obtained in ...
Inhibition of Listeria monocytogenes by a lactic acid bacterium isolated from Italian salami
(Food Microbiology, 2018)