Handbook of Meat Processing
Thermal Processing 183 Swan , J. E. , and J. A. Boles. 2002. Processing charac- teristics of beef roasts made from high and norm ...
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185 Chapter 9 Fermentation: Microbiology and Biochemistry Spiros Paramithiotis , Eleftherios H. Drosinos , John N. Sofos , and G ...
186 Chapter 9 is not taken into consideration. This weak- ness can be addressed by the application of techniques such as PCR - D ...
Species Origin of spontaneously fermented sausages Identifi cation approach Lb. fermentum Croatia Italy Serbia Phenotypic 10 Lb. ...
Species Origin of spontaneously fermented sausages Identifi cation approach Pd. acidilactici Italy Argentina Spain PCR - DGGE 3, ...
Species Origin of spontaneously fermented sausages Identifi cation approach St. sciuri Italy Boznia - Herzegovina Phenotypic 4, ...
190 Chapter 9 studied in detail and has been attributed partly to the presence of genes involved in the energetic catabolism of ...
Fermentation: Microbiology and Biochemistry 191 Table 9.2. Metabolic end products formed during fermentation and ripening of dry ...
192 Chapter 9 mono - , di - , and triacylglycerols at a lower rate (Sanz et al. 1998 ), stating their weak lipolytic system (El ...
Fermentation: Microbiology and Biochemistry 193 the assessment of such a potential in strains involved in meat fermentation. In ...
194 Chapter 9 gested by Pennacchia et al. (2004) , leading to the isolation of twenty potentially probi- otic Lactobacillus stra ...
Fermentation: Microbiology and Biochemistry 195 Aquilanti , L. , S. Santarelli , G. Silvestri , A. Osimani , A. Petruzzelli , an ...
196 Chapter 9 Lactobacillus rhamnosus strains. International Journal of Food Microbiology 64 : 205 – 210. Fadda , S. , G. Vignol ...
Fermentation: Microbiology and Biochemistry 197 Mataragas , M. , J. Metaxopoulos , M. Galiotou , and E. H. Drosinos. 2003. Infl ...
198 Chapter 9 Rodriguez , J. M. , L. M. Cintas , P. Casaus , N. Horn , H. M. , Dodd , P. E. , Hernandez , and M. J. Gasson. 1995 ...
199 Chapter 10 Starter Cultures for Meat Fermentation Pier Sandro Cocconcelli and Cecilia Fontana Introduction Dry sausages are ...
200 Chapter 10 natural diversity of wild strains that occur in traditional artisan foods is being explored. These approaches per ...
Table 10.1. Composition of some commercial starter cultures used for meat fermentation Species Functional and technological prop ...
202 Chapter 10 the compostition of some commercial starter cultures. Lactic Acid Bacteria The genus Lactobacillus is of great im ...
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