Keywords: سالامی; Cancer; Haem iron; Nitrite/nitrate/N-nitroso compounds; PAH; HCA; Epidemiology; ADI; Acceptable Daily Intake; BAC; Bacon; BUR; Beef burger; BLOOD; Blood pudding; EFSA; The European Food Safety Authority; FILET; Pork filet; HAM; Dried ham; HCA; Heterocycli
مقالات ISI سالامی (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
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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: سالامی; Fermentation; Salami; Texture; Multispectral imaging; Color assessment;
Keywords: سالامی; RT-PCR-DGGE; Illumina sequencing; Lactobacillus sakei; Salami; Coagulase-negative staphylococci;
Keywords: سالامی; Bacterial diversity; Chinese dry-cured sausage; Chinese smoked-cured sausage; High-throughput sequencing; Salami;
Keywords: سالامی; Salami; Residual oxygen; Headspace; Light; Temperature; Discoloration;
Keywords: سالامی; Donkey meat; Bresaola; Salami; Nutraceutical properties
Keywords: سالامی; Bacteriocin; Salami; Lactobacillus curvatus; Listeria monocytogenes; Biopreservation;
Keywords: سالامی; Ham; Bacon; Salami; Sausage; Salt reduction; Quality;
Keywords: سالامی; Salami; Flavour; Odour; Acceptability; Volatile compounds; Shelf life;
Keywords: سالامی; Salami; Cinisara breed; Lactic acid bacteria; Starter culture; Meat fermentation
Synergistic effect of polysaccharides, betalain pigment and phenolic compounds of red prickly pear (Opuntia stricta) in the stabilization of salami
Keywords: سالامی; PPE; prickly pear extract; FAs; Fatty acids; FAMEs; fatty acid methyl esters; MIC; minimum inhibitory concentration; MBC; minimum bactericidal concentration; WHC; water holding capacity; Prickly pear (Opuntia stricta) extract; Antioxidant and antimicrobia
Quantitative microbial risk assessment of Salmonella in dry fermented sausage (salami) in Southern Brazil
Keywords: سالامی; Fermented sausage; Food safety; Monte Carlo simulation; Pork; Quantitative microbiological risk assessment; Salami;
New method to determine free sterols/oxysterols in food matrices using gas chromatography and ion trap mass spectrometry (GC-IT-MS)
Keywords: سالامی; GC-IT-MS; gas chromatography connected to ion trap mass spectrometry; SiOH; silica-gel sorbent; LDL; low density lipoproteins; ROS; reactive oxygen species; BHT; butylhydroxytoluene; 3,5DIEN-7ONE; cholesta-3,5-dien-7-one; CHOL; cholesterol; 7βHC; 7β-hyd
Risk-based control of food-borne pathogens Listeria monocytogenes and Salmonella enterica in the Italian fermented sausages Cacciatore and Felino
Keywords: سالامی; Nonthermal inactivation; Pathogens behavior; Quantification; Risk management; Salami
Penicillium salamii, a new species occurring during seasoning of dry-cured meat
Keywords: سالامی; Penicillium nalgiovense; Penicillium olsonii; Multilocus analysis; Extrolites; Salami
Adequacy of Petrifilm⢠Aerobic Count plates supplemented with de Man, Rogosa & Sharpe broth and chlorophenol red for enumeration of lactic acid bacteria in salami
Keywords: سالامی; Petrifilm⢠AC; Lactic acid bacteria; Salami; Enumeration;
Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons
Keywords: سالامی; Salami; Fermentation; Illumina; High-throughput sequencing; Rare biosphere;
First evaluation of unfermented and fermented rooibos (Aspalathus linearis) in preventing lipid oxidation in meat products
Keywords: سالامی; Rooibos; Ostrich meat; Salami; TBARS; Lipid oxidation;
Effect of dietary supplementation of vitamin E in pigs to prevent the formation of carcinogenic substances in meat products
Keywords: سالامی; Pork; Salami; Nitrosamines; Pentosidine; Digestion; Food composition;
Influence of filling conditions on product quality and machine parameters in fermented coarse meat emulsions produced by high shear grinding and vacuum filling
Keywords: سالامی; High shear grinder; Cutting set; Raw material temperature; Meat emulsion; Quality properties; Salami
Quality traits of wild boar mould-ripened salami manufactured with different selections of meat and fat tissue, and with and without bacterial starter cultures
Keywords: سالامی; Wild boar meat; Salami; Bacterial starter cultures; Fat oxidation; Biogenic amines; Sensory preference;
Listeria monocytogenes in ready-to-eat, sliced, cooked ham and salami products, marketed in the city of São Paulo, Brazil: Occurrence, quantification, and serotyping
Keywords: سالامی; Listeria monocytogenes; Ready-to-eat food products; Cooked ham; Salami
Occurrence of ochratoxin A in raw ham muscle, salami and dry-cured ham from pigs fed with contaminated diet
Keywords: سالامی; Ochratoxin; Dry-cured ham; Pigs; Carry-over; Salami
Effect of irradiation and packaging on lipid fraction of Bulgarian salami during storage
Keywords: سالامی; Irradiation; Salami; Vacuum package; Total phospholipids; Acid number; Hydroperoxide number; TBARS; Sensory evaluation
New strategies for reducing the pork back-fat content in typical Italian salami
Keywords: سالامی; Fat substitution; Extra virgin olive oil; Whey protein; White pan bread; Salami
Effect of fat score on the quality of various meat products
Keywords: سالامی; Fat score; Fat quality; Pig; Processing; Sensory; Texture; Oxidation; Volatiles; Meat products; Salami; Cured bacon; Vienna sausage; Pork hamburger
Production of salami from beef, horse, mutton, Blesbok (Damaliscus dorcas phillipsi) and Springbok (Antidorcas marsupialis) with bacteriocinogenic strains of Lactobacillus plantarum and Lactobacillus curvatus
Keywords: سالامی; Lactobacillus plantarum; Lactobacillus curvatus; Salami; Different meat types
Fatty acid and volatile compounds from salami manufactured with yerba mate (Ilex paraguariensis) extract and pork back fat and meat from pigs fed on diets with partial replacement of maize with rice bran
Keywords: سالامی; Salami; Pork; Fatty acids; Maize; Rice bran; Yerba mate
Effect of irradiation of frozen meat/fat trimmings on microbiological and physicochemical quality attributes of dry fermented sausages
Keywords: سالامی; Fermented sausage; Salami; Irradiation; Quality; Hygiene
Influence of information on origin and technology on the consumer response: The case of soppressata salami
Keywords: سالامی; Salami; Expectations; Traditional process; Origin
Determination of ochratoxin A at part-per-trillion level in Italian salami by immunoaffinity clean-up and high-performance liquid chromatography with fluorescence detection
Keywords: سالامی; Ochratoxin A; Mycotoxins; Salami; HPLC; Immunoaffinity; Fluorescence detection;
Effects of chemical acidification and microbial fermentation on the rheological properties of meat products
Keywords: سالامی; Gelation; Encapsulation; Fermentation; Lactic acid bacteria; Meat; Rheology; Salami;
Use of ionizing radiation doses of 2 and 4Â kGy to control Listeria spp. and Escherichia coli O157:H7 on frozen meat trimmings used for dry fermented sausage production
Keywords: سالامی; Irradiation; Listeria; Escherichia coli O157:H7; Fermented sausage; Salami;