Keywords: سوسیس خشک شده; Proteolysis; Enzymes; Bioactive peptides; ACE inhibition; Antioxidant; Dry-fermented sausages;
مقالات ISI سوسیس خشک شده (ترجمه نشده)
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در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: سوسیس خشک شده; Peptidomics; Quantitation; Small peptides; Naturally generated peptides; Bioactive peptides; Dry-cured meat; Dry-cured ham; Dry-fermented sausages;
Keywords: سوسیس خشک شده; High hydrostatic pressure processing; Dry-fermented sausages; Sensory analysis; Food safety;
Keywords: سوسیس خشک شده; Residual nitrate; Residual nitrite; Dry-fermented sausages; Volatile profile; Enterobacteriaceae; Gram-positive catalase-positive cocci;
1H HR-MAS NMR-based metabolomics analysis for dry-fermented sausage characterization
Keywords: سوسیس خشک شده; Dry-fermented sausages; Fermentation; Ripening; 1H HR-MAS NMR spectroscopy; Meat metabolites; Culinary meat;
Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils
Keywords: سوسیس خشک شده; Natural antifungal agents; Chitosan; Essential oils; Mold and yeast; Dry-fermented sausages;
A peptidomic approach to study the contribution of added casein proteins to the peptide profile in Spanish dry-fermented sausages
Keywords: سوسیس خشک شده; Peptidomics; Sodium caseinate; Mass spectrometry; Dry-fermented sausages; Bioactive peptides
Effective survival of immobilized Lactobacillus casei during ripening and heat treatment of probiotic dry-fermented sausages and investigation of the microbial dynamics
Keywords: سوسیس خشک شده; Probiotics; Dry-fermented sausages; L. casei ATCC 393; Multiplex PCR; PCR-DGGE;
Reprint of: An enzyme sensor for the determination of total amines in dry-fermented sausages
Keywords: سوسیس خشک شده; Dry-fermented sausages; Amines; Enzyme sensor; Diamine oxidase; HPLC
An enzyme sensor for the determination of total amines in dry-fermented sausages
Keywords: سوسیس خشک شده; Dry-fermented sausages; Amines; Enzyme sensor; Diamine oxidase; HPLC
Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”
Keywords: سوسیس خشک شده; Pediococcus acidilactici; Staphylococcus vitulus; Autochthonous starter cultures; Protease EPg222; Dry-fermented sausages; Biogenic amines;
Effect of autochthonous starter cultures in the production of “salchichón”, a traditional Iberian dry-fermented sausage, with different ripening processes
Keywords: سوسیس خشک شده; Pediococcus acidilactici; Staphylococcus vitulus; Autochthonous starter cultures; Dry-fermented sausages; Salchichón; Biogenic amines
Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage
Keywords: سوسیس خشک شده; High pressure processing; Dry-fermented sausages; VTEC; Verotoxigenic E. coli
The effect of the pediocin PA-1 produced by Pediococcus acidilactici against Listeria monocytogenes and Clostridium perfringens in Spanish dry-fermented sausages and frankfurters
Keywords: سوسیس خشک شده; Dry-fermented sausages; Pediococcus acidilactici; Pediocin PA-1; Listeria monocytogenes; Clostridium perfringens; Frankfurters
Characteristics of an environmental strain, Enterococcus faecalis CECT7121, and its effects as additive on craft dry-fermented sausages
Keywords: سوسیس خشک شده; Dry-fermented sausages; E. faecalis; Biopreservation
Microbiological characteristics of “androlla”, a Spanish traditional pork sausage
Keywords: سوسیس خشک شده; Androlla; Dry-fermented sausages; Lactic acid bacteria; Salt-tolerant microflora; Enterobacteriaceae; Enterococci;
Microbiological characteristics of Botillo, a Spanish traditional pork sausage
Keywords: سوسیس خشک شده; Botillo; Dry-fermented sausages; Lactic acid bacteria; Salt tolerant flora; Enterobacteriaceae
Effect of the type of manufacture (homemade or industrial) on the biochemical characteristics of Chorizo de cebolla (a Spanish traditional sausage)
Keywords: سوسیس خشک شده; Chorizo de cebolla; Dry-fermented sausages; Proteolysis; Lipolysis
Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial)
Keywords: سوسیس خشک شده; Chorizo de cebolla; Dry-fermented sausages; Ripening; Proteolysis; Lipolysis; Fat auto-oxidation;