The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages-Reference-Cited by-同舟云学术

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The effect of starter cultures on proteolytic changes and amino acid content in fermented sausages

Published:2010-03 Issue:1 Volume:119 Page:279-285
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Aro Aro Juan Marcos,Nyam-Osor Purevdorj,Tsuji Kayoko,Shimada Ken-ichiro,Fukushima Michihiro,Sekikawa Mitsuo

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. The effects of a starter culture on the formation of biogenic amines in Turkish soudjoucks;Ayhan;Meat Science,1999

2. Acidity, proteolysis and lipolysis changes in rapid cured fermented sausage dried at different temperatures;Bolumar;Food Science and Technology International,2001

3. Influence of hygienic quality of raw materials on biogenic amine production during ripening and storage of dry fermented sausage;Bover-Cid;Journal of Food Protection,2000

4. A rapid and sensitive method for the quantification of microgram quantities of protein utilizing the principle of protein-dye biding;Bradford;Analytical Biochemistry,1976

5. Combined use of pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages;Bruna;Meat Science,2000

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