Improvement of the Sensory Properties of Dry Fermented Sausages by the Superficial Inoculation and/or the Addition of Intracellular Extracts of Mucor racemosus (English)
- New search for: Bruna, J.M.
- New search for: Fernández, M.
- New search for: Hierro, E.M.
- New search for: Ordóntez, J.A.
- New search for: de la Hoz, L.
- New search for: Bruna, J.M.
- New search for: Fernández, M.
- New search for: Hierro, E.M.
- New search for: Ordóntez, J.A.
- New search for: de la Hoz, L.
In:
Journal of Food Science
;
65
, 4
;
731-738
;
2000
- Article (Journal) / Electronic Resource
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Title:Improvement of the Sensory Properties of Dry Fermented Sausages by the Superficial Inoculation and/or the Addition of Intracellular Extracts of Mucor racemosus
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Contributors:Bruna, J.M. ( author ) / Fernández, M. ( author ) / Hierro, E.M. ( author ) / Ordóntez, J.A. ( author ) / de la Hoz, L. ( author )
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Published in:Journal of Food Science ; 65, 4 ; 731-738
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Publisher:
- New search for: Blackwell Publishing Ltd
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Publication date:2000-05-01
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Size:8 pages
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 65, Issue 4
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 556
-
Food Chemistry and Toxicology - Fish Myosin Aggregation as Affected by Freezing and Initial Physical StateRamirez, José A. et al. | 2000
- 556
-
Fish Myosin Aggregation as Affected by Freezing and Initial Physical StateRamiarez, José A. / Martian‐Polo, Martha O. / Bandman, Everett et al. | 2000
- 561
-
Food Chemistry and Toxicology - Gelling Properties of Whey Proteins after Enzymic Fat HydrolysisBlecker, C. et al. | 2000
- 561
-
Gelling Properties of Whey Proteins After Enzymic Fat HydrolysisBlecker, C. / Paquot, M. / Deroanne, C. et al. | 2000
- 564
-
Classification and Antihypertensive Activity of Angiotensin I‐Converting Enzyme Inhibitory Peptides Derived from Food ProteinsIroyukifujita, H / Eiichiyokoyama, K / Yoshikawa, Masaaki et al. | 2000
- 564
-
Food Chemistry and Toxicology - Classification and Antihypertensive Activity of Angiotensin I-Converting Enzyme Inhibitory Peptides Derived from Food ProteinsFujita, H. et al. | 2000
- 570
-
Food Chemistry and Toxicology - Immunochemical and Immunohistochemical Identification of a Minor Collagen in Raw Muscles of Decapod MollusksMizuta, S. et al. | 2000
- 570
-
Immunochemical and Immunohistochemical Identification of a Minor Collagen in Raw Muscles of Decapod MollusksMizuta, S. / Mutoh, M. / Sugihara, K. / Yoshinaka, R. et al. | 2000
- 575
-
Food Chemistry and Toxicology - 1H NMR Studies of Water in Chicken Breast Marinated with Different PhosphatesLi, R. et al. | 2000
- 575
-
1H NMR Studies of Water in Chicken Breast Marinated with Different PhosphatesLi, Rongrong / Kerr, W.L. / Toledo, R.T. / Carpenter, J.A. et al. | 2000
- 581
-
Food Chemistry and Toxicology - Thermostability of Hen Egg Yolk Granules: Contribution of Native Structure of GranulesAnton, M. et al. | 2000
- 581
-
Thermostability of Hen Egg Yolk Granules: Contribution of Native Structure of GranulesAnton, M. / Denmat, M. Le / Gandemer, G. et al. | 2000
- 585
-
Food Chemistry and Toxicology - Factors Affecting Premature Browning During Cooking of Store-purchased Ground BeefKillinger, K.M. et al. | 2000
- 585
-
Factors Affecting Premature Browning During Cooking of Store‐purchased Ground BeefKillinger, K.M. / Hunt, M.C. / Campbell, R.E. / Kropf, D.H. et al. | 2000
- 588
-
Food Chemistry and Toxicology - Purification of Glycomacropeptide from Caseinate Hydrolysate by Gel Chromatography and Treatment with Acidic SolutionNakano, T. et al. | 2000
- 588
-
Purification of Glycomacropeptide from Caseinate Hydrolysate by Gel Chromatography and Treatment with Acidic SolutionNakano, T. / Ozimek, L. et al. | 2000
- 591
-
Food Chemistry and Toxicology - Enrichment of Genistein in Soy Protein Concentrate with Hydrocolloids and b-glucosidasePandjaitan, N. et al. | 2000
- 591
-
Enrichment of Genistein in Soy Protein Concentrate with Hydrocolloids and β‐glucosidasePandjaitan, N. / Hettiarachchy, N. / Crandall, Z.Y. JU, P. / Sneller, C. / Dombek, D. et al. | 2000
- 596
-
Incorporation of Histidine and β‐Alanine into the Macromolecular Fraction of Beef Soup Stock During HeatingKuroda, Motonaka / Harada, Tsutomu et al. | 2000
- 596
-
Food Chemistry and Toxicology - Incorporation of Histidine and b-Alanine into the Macromolecular Fraction of Beef Soup Stock During HeatingKuroda, M. et al. | 2000
- 604
-
Detection of Residues of Genetically Modified Soybeans in Breaded Fried Turkey CutletsStram, Y. / Vilk, A. / Klinger, I. et al. | 2000
- 604
-
Food Chemistry and Toxicology - Detection of Residues of Genetically Modified Soybeans in Breaded Fried Turkey CutletsStram, Y. et al. | 2000
- 607
-
Food Chemistry and Toxicology - Porcine Plasma Proteins as a Surimi Protease Inhibitor: Effects on Actomyosin GelationVisessanguan, W. et al. | 2000
- 607
-
Porcine Plasma Proteins as a Surimi Protease Inhibitor: Effects on Actomyosin GelationVisessanguan, W. / Benjakul, S. / An, H. et al. | 2000
- 612
-
Production of Volatile Compounds from Irradiated Oil Emulsion Containing Amino Acids or ProteinsJo, C. / Ahn, D.U. et al. | 2000
- 612
-
Food Chemistry and Toxicology - Production of Volatile Compounds from Irradiated Oil Emulsion Containing Amino Acids or ProteinsJo, C. et al. | 2000
- 617
-
Food Chemistry and Toxicology - Interaction of Low Molecular Weight Phenolics with Proteins (BSA)Bartolomé, B. et al. | 2000
- 617
-
Interaction of Low Molecular Weight Phenolics with Proteins (BSA)Bartolomé, B. / Estrella, I. / Hernández, M.T. et al. | 2000
- 622
-
Effects of Fractionation and the Refining Process of Lard on Cholesterol Removal by β‐CyclodextrinYen, G.‐C. / Chen, C.‐J. et al. | 2000
- 622
-
Food Chemistry and Toxicology - Effects of Fractionation and the Refining Process of Lard on Cholesterol Removal by b-CyclodextrinYen, G.-C. et al. | 2000
- 625
-
Food Chemistry and Toxicology - Effects of Antioxidants and Packaging on Lipid and Cholesterol Oxidation and Color Changes of Irradiated Egg Yolk PowderDu, M. et al. | 2000
- 625
-
Effects of Antioxidants and Packaging on Lipid and Cholesterol Oxidation and Color Changes of Irradiated Egg Yolk PowderDu, M. / Ahn, D.U. et al. | 2000
- 630
-
Effect of Temperature of Milk Acidification on Rennet Gel PropertiesRenault, C. / Gastaldi, E. / Cuq, J.L. / De La Fuente, B. Tarodo et al. | 2000
- 630
-
Food Chemistry and Toxicology - Effect of Temperature of Milk Acidification on Rennet Gel PropertiesRenault, C. et al. | 2000
- 636
-
High Hydrostatic Pressure for Accelerating Ripening of Goat's Milk Cheese: Proteolysis and TextureSaldo, J. / Sendra, E. / Guamis, B. et al. | 2000
- 636
-
Food Engineering and Physical Properties - High Hydrostatic Pressure for Accelerating Ripening of Goat's Milk Cheese: Proteolysis and TextureSaldo, J. et al. | 2000
- 641
-
Food Engineering and Physical Properties - Effect of Cloud Particle Characteristics on the Viscosity of Cloudy Apple JuiceGenovese, D.B. et al. | 2000
- 641
-
Effect of Cloud Particle Characteristics on the Viscosity of Cloudy Apple JuiceGenovese, D.B. / Lozano, J.E. et al. | 2000
- 646
-
Sorption Isotherm and Calorimetric Behavior of Amorphous/Crystalline Raffinose‐Water SystemsIglesias, H.A. / Schebor, C. / Buera, M.P. / Chirife, J. et al. | 2000
- 646
-
Food Engineering and Physical Properties - Sorption Isotherm and Calorimetric Behavior of Amorphous- Crystalline Raffinose-Water SystemsIglesias, H.A. et al. | 2000
- 651
-
Moisture Diffusion and Desorption Isotherms for BananaPhoungchandang, S. / Woods, J.L. et al. | 2000
- 651
-
Food Engineering and Physical Properties - Moisture Diffusion and Desorption Isotherms for BananaPhoungchandang, S. et al. | 2000
- 658
-
The Gloss of Edible Coatings as Affected by Surfactants, Lipids, Relative Humidity, and TimeTrezza, T. A. / Krochta, J.M. et al. | 2000
- 658
-
Food Engineering and Physical Properties - The Gloss of Edible Coatings as Affected by Surfactants, Lipids, Relative Humidity, and TimeTrezza, T.A. et al. | 2000
- 663
-
Food Engineering and Physical Properties - Predicting Lethal Effect of Ultrasonic Waves Under Pressure Treatments on Listeria monocytogenes ATCC 15313 by Power MeasurementsMañas, P. et al. | 2000
- 663
-
Predicting Lethal Effect of Ultrasonic Waves Under Pressure Treatments on Listeria monocytogenes ATCC 15313 by Power MeasurementsMantas, P. / Pagán, R. / Raso, J. et al. | 2000
- 668
-
Tensile Properties of Soy Protein Isolate Films Produced by a Thermal Compaction TechniqueCunningham, P. / Ogale, A.A. / Dawson, P.L. / Acton, J.C. et al. | 2000
- 668
-
Food Engineering and Physical Properties - Tensile Properties of Soy Protein Isolate Films Produced by a Thermal Compaction TechniqueCunningham, P. et al. | 2000
- 672
-
Viscoelastic, Thermal, and Microstructural Characterization of Soy Protein Isolate FilmsOgale, A.A. / Cunningham, P. / Dawson, P.L. / Acton, J.C. et al. | 2000
- 672
-
Food Engineering and Physical Properties - Viscoelastic, Thermal, and Microstructural Characterization of Soy Protein Isolate FilmsOgale, A.A. et al. | 2000
- 680
-
Food Engineering and Physical Properties - Water Sorption Enthalpy-Entropy Compensation Based on Isotherms of Plum Skin and PulpGabas, A.L. et al. | 2000
- 680
-
Water Sorption Enthalpy‐Entropy Compensation Based on Isotherms of Plum Skin and PulpGabas, A.L. / Menegalli, F.C. / Telis‐Romero, J. et al. | 2000
- 685
-
Food Engineering and Physical Properties - Statistical Variability Of Heat Penetration Parameters in Relation to Process DesignSmout, C. et al. | 2000
- 685
-
Statistical Variability Of Heat Penetration Parameters in Relation to Process DesignSmout, C. / Loey, A. Van / Hendrickx, M. / Beirlant, J. et al. | 2000
- 694
-
Food Engineering and Physical Properties - Microbial Transglutaminase Affects Gel Properties of Golden Threadfin-bream and Pollack SurimiJiang, S.-T. et al. | 2000
- 694
-
Microbial Transglutaminase Affects Gel Properties of Golden Threadfin‐bream and Pollack SurimiJiang, S.‐T. / Hsieh, J.‐F. / Ho, M.‐L. / Chung, Y.‐C. et al. | 2000
- 700
-
Food Engineering and Physical Properties - Water Vapor Permeability and Solubility of Films from Hydrolyzed Whey ProteinSothornvit, R. et al. | 2000
- 700
-
Water Vapor Permeability and Solubility of Films from Hydrolyzed Whey ProteinSothornvit, R. / Krochta, J.M. et al. | 2000
- 706
-
Food Microbiology and Safety - Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid MediumMurphy, R.Y. et al. | 2000
- 706
-
Thermal Inactivation Kinetics of Salmonella and Listeria in Ground Chicken Breast Meat and Liquid MediumMurphy, R.Y. / Marks, B.P. / Johnson, E.R. / Johnson, M.G. et al. | 2000
- 711
-
Food Microbiology and Safety - Contribution of Lactococcus lactis subsp lactis IFPL 359 and Lactobacillus casei subsp casei IFPL 731 to the Proteolysis of Caprine Curd SlurriesParra, L. et al. | 2000
- 711
-
Contribution of Lactococcus lactis subsp lactis IFPL 359 and Lactobacillus casei subsp casei IFPL 731 to the Proteolysis of Caprine Curd SlurriesParra, L. / Casal, V. / Gómez, R. et al. | 2000
- 716
-
Food Microbiology and Safety - Production of Kefir from Soymilk With or Without Added Glucose, Lactose, or SucroseLiu, J.-R. et al. | 2000
- 716
-
Production of Kefir from Soymilk With or Without Added Glucose, Lactose, or SucroseLiu, Je‐Ruei / Lin, Chin‐Wen et al. | 2000
- 722
-
Sensory and Nutritive Qualities - Frozen Mushrooms Quality as Affected by Strain, Flush, Treatment Before Freezing, and Time of StorageCzapski, J. et al. | 2000
- 722
-
Frozen Mushrooms Quality as Affected by Strain, Flush, Treatment Before Freezing, and Time of StorageCzapski, J. / Szudyga, K. et al. | 2000
- 726
-
Sensory and Nutritive Qualities - Quality of Shredded Carrots as Affected by Packaging Film and Storage TemperatureBarry-Ryan, C. et al. | 2000
- 726
-
Quality of Shredded Carrots as Affected by Packaging Film and Storage TemperatureBarry‐Ryan, C. / Pacussi, J.M. / O'Beirne, D. et al. | 2000
- 731
-
Sensory and Nutritive Qualities - Improvement of the Sensory Properties of Dry Fermented Sausages by the Superficial Inoculation and-or the Addition of Intracellular Extracts of Mucor racemosusBruna, J.M. et al. | 2000
- 731
-
Improvement of the Sensory Properties of Dry Fermented Sausages by the Superficial Inoculation and/or the Addition of Intracellular Extracts of Mucor racemosusBruna, J.M. / Fernández, M. / Hierro, E.M. / Ordóntez, J.A. / de la Hoz, L. et al. | 2000
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Author Index| 2000
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Application Briefs| 2000