Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC1 2 during processing and storage-Reference-Cited by-同舟云学术

Generation of volatile compounds in Brazilian low-sodium dry fermented sausages containing blends of NaC1, KC1, and CaC1 2 during processing and storage

Published:2015-08 Issue: Volume:74 Page:306-314
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

dos Santos Bibiana Alves^ORCID,Campagnol Paulo Cezar Bastianello,Fagundes Mariane Bittencourt,Wagner Roger,Pollonio Marise Aparecida Rodrigues

Funder

National Council for Scientific and Technological Development

FAPESP

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Tastenet and human odor space, gas chromatography–olfactometry (GC–O) of natural products;Acree,2014

2. Monitoring volatile compounds during dry cured ham ripening by solid-phase microextraction coupled to a new direct extraction device;Andrés;Journal of Chromatography A,2002

3. Effect of salt content and processing conditions on volatile compounds formation throughout the ripening of Iberian ham;Andrés;European Food Research and Technology,2007

4. Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts;Armenteros;Meat Science,2012

5. A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey;Brunton;Food Chemistry,2000

Cited by 36 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder;Meat Science;2024-10

2. Study of the volatile compounds of dry fermented sausage with salt reduction and its relationship with sensory acceptance;Food Production, Processing and Nutrition;2024-09-03

3. Quality and Flavor Difference in Dry-Cured Meat Treated with Low-Sodium Salts: An Emphasis on Magnesium;Molecules;2024-05-08

4. Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement;Journal of Agricultural and Food Chemistry;2023-12-29

5. Spontaneously growing fungi on the surface and processing areas of matured sheep ham and volatile compounds produced;Food Research International;2023-11