Water mobility and distribution during dry-fermented sausages “Spanish type” manufacturing and its relationship with physicochemical and textural properties: a low-field NMR study-Reference-Cited by-同舟云学术

Water mobility and distribution during dry-fermented sausages “Spanish type” manufacturing and its relationship with physicochemical and textural properties: a low-field NMR study

Published:2016-08-06 Issue:3 Volume:243 Page:455-466
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

García Ana Belén García,Rodríguez Mª Isabel Cambero,de Ávila Hidalgo Mª Dolores Romero,Bertram Hanne Christine

Funder

Danish Research Council FTP

Spanish Secretary of State of Research

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-016-2759-0.pdf

Reference40 articles.

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2. Caplice E, Fitzgerald JF (1999) Food fermentations: role of microorganisms in food production and preservation. Int J Food Microbiol 50:131–149

3. Campbell-Platt G, Cook PE (1995) Fermented meats, 1st edn. Chapman & Hall, London

4. Ordóñez JA, Hierro EM, Bruna JM, de la Hoz L (1999) Changes in the components of dry-fermented sausages during ripening. Crit Revs Food Sci Nutr 39:329–367

5. Bertram HC, Andersen HJ (2004) Applications of NMR in meat science. Annu Rep NMR Spectro 53:158–202

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