Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening-Reference-Cited by-同舟云学术

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Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening

Published:2016-06 Issue: Volume:201 Page:334-338
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sidira Marianthi,Kandylis Panagiotis,Kanellaki Maria,Kourkoutas Yiannis

Funder

European Social Fund

National Strategic Reference Framework

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference20 articles.

1. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update;Ammor;Meat Science,2007

2. Changes in volatile compounds during ripening of chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus;Ansorena;Food Science and Technology International,2000

3. Analysis of volatile compounds by GC–MS of a dry-fermented sausage: Chorizo de Pamplona;Ansorena;Food Research International,2001

4. Functionality of freeze-dried L. casei cells immobilized on wheat grains;Bosnea;LWT – Food Science and Technology,2009

5. Effects of Lactobacillus strains on cancer cell proliferation and oxidative stress in vitro;Choi;Letters in Applied Microbiology,2006

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