✦ LIBER ✦

Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada)

✍ Scribed by Valeria S. Eim; Susana Simal; Carmen Rosselló; Antoni Femenia

Book ID: 116737303
Publisher: Elsevier Science
Year: 2008
Tongue: English
Weight: 194 KB
Volume: 80
Category: Article
ISSN: 0309-1740
DOI: 10.1016/j.meatsci.2007.11.017

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Optimisation of the addition of carrot d

Optimisation of the addition of carrot dietary fibre to a dry fermented sausage (sobrassada) using artificial neural networks

✍ Eim, Valeria S.; Simal, Susana; Rosselló, Carmen; Femenia, Antoni; Bon, José 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 959 KB

Effect of the Addition of Papain on the

Effect of the Addition of Papain on the Dry Fermented Sausage Proteolysis

✍ Díaz, Olga; Fernández, Manuela; Fernando, Gonzalo D García de; Hoz, Lorenzo de l 📂 Article 📅 1996 🏛 John Wiley and Sons 🌐 English ⚖ 736 KB

The effects of the addition of two different concentrations of papain on the proteolysis development and the sensory characteristics of dry fermented sausage were studied. In all batches, water soluble, non-protein, 50 g litre-' phosphotungstic acid soluble, 50 g litre-' sulphosalicylic acid soluble

Effect of the addition of pronase E on t

Effect of the addition of pronase E on the proteolysis in dry fermented sausages

✍ Olga Díaz; Manuela Fernández; Gonzalo D. García de Fernando; Lorenzo de la Hoz; 📂 Article 📅 1993 🏛 Elsevier Science 🌐 English ⚖ 598 KB

The effect of different paprika types on

The effect of different paprika types on the ripening process and quality of dry sausages

✍ Isabel Revilla; Ana María Vivar Quintana 📂 Article 📅 2005 🏛 John Wiley and Sons 🌐 English ⚖ 238 KB

Effect of tiger nut fibre addition on th

Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage (“Chorizo”) during the dry-curing process

✍ Sánchez-Zapata, E.; Zunino, V.; Pérez-Alvarez, J.A.; Fernández-López, J. 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 742 KB

The effects of ripening period, nitrite

The effects of ripening period, nitrite level and heat treatment on biogenic amine formation of “sucuk” – A Turkish dry fermented sausage

✍ Şükrü Kurt; Ömer Zorba 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 617 KB