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There are 23725 results for: content related to: Mold-Ripened Sausages

  1. Semidry and Dry Fermented Sausages

    Handbook of Meat Processing

    Graciela Vignolo, Cecilia Fontana, Silvina Fadda, Pages: 379–398, 2010

    Published Online : 23 FEB 2010, DOI: 10.1002/9780813820897.ch22

  2. Biochemistry of Fermented Meat

    Food Biochemistry and Food Processing, Second Edition

    Benjamin K. Simpson, Pages: 331–343, 2012

    Published Online : 26 APR 2012, DOI: 10.1002/9781118308035.ch18

  3. Vacuum-packed ripened sausages: evolution of volatile compounds during storage

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 5, 30 March 2011, Pages: 950–955, Carmine Summo, Francesco Caponio, Antonella Pasqualone and Tommaso Gomes

    Version of Record online : 19 JAN 2011, DOI: 10.1002/jsfa.4272

  4. Comparison of the effects of a commercial and an autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter culture on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”

    International Journal of Food Science & Technology

    Volume 47, Issue 5, May 2012, Pages: 1011–1019, Rocío Casquete, María J. Benito, Alberto Martín, Santiago Ruiz-Moyano, Francisco Pérez-Nevado and María G. Córdoba

    Version of Record online : 3 MAR 2012, DOI: 10.1111/j.1365-2621.2011.02935.x

  5. Sausages

    Handbook of Food Products Manufacturing

    Fidel Toldrá, Milagro Reig, Pages: 251–264, 2006

    Published Online : 1 AUG 2006, DOI: 10.1002/9780470113554.ch59

  6. Microbiological, Biochemical and Textural Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage Inoculated With Selected Starter Cultures

    Journal of Food Safety

    Volume 35, Issue 1, February 2015, Pages: 75–85, Sabrine El Adab, Ines Essid and Mnasser Hassouna

    Version of Record online : 6 NOV 2014, DOI: 10.1111/jfs.12164

  7. Staphylococci: their role in fermented sausages

    Journal of Applied Bacteriology

    Volume 69, Issue S19, January 1990, Pages: 167S–188S, G.J.E. Nychas and J.S. Arkoudelos

    Version of Record online : 11 MAR 2008, DOI: 10.1111/j.1365-2672.1990.tb01806.x

  8. Bacterial Proteinase Reduces Maturation Time of Dry Fermented Sausages

    Journal of Food Science

    Volume 61, Issue 5, September 1996, Pages: 1024–1029, BEATE F. HAGEN, JEAN-LOUIS BERDAGUÉ, ASKILD L. HOLCK, HELGA NÆS and HANS BLOM

    Version of Record online : 26 AUG 2006, DOI: 10.1111/j.1365-2621.1996.tb10925.x

  9. Starter Cultures for Meat Fermentation

    Handbook of Meat Processing

    Pier Sandro Cocconcelli, Cecilia Fontana, Pages: 199–218, 2010

    Published Online : 23 FEB 2010, DOI: 10.1002/9780813820897.ch10

  10. Evaluation of Key Factors Influencing Histamine Formation and Accumulation in Fermented Sausages

    Journal of Food Safety

    Volume 35, Issue 3, August 2015, Pages: 395–402, Xin Hui Wang, Hong Yang Ren, Wei Wang, Ting Bai and Jun Xia Li

    Version of Record online : 3 MAR 2015, DOI: 10.1111/jfs.12187

  11. Evaluation of High Pressure Processing as an Additional Hurdle to Control Listeria monocytogenes and Salmonella enterica in Low-Acid Fermented Sausages

    Journal of Food Science

    Volume 70, Issue 7, September 2005, Pages: m339–m344, Begonya Marcos, Teresa Aymerich and Margarita Garriga

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2005.tb11477.x

  12. Maturity Acceleration of Italian Dried Sausage by Staphylococcus carnosus—Relationship Between Maturity and Flavor Compounds

    Journal of Food Science

    Volume 67, Issue 5, June 2002, Pages: 1914–1921, L.H. Stahnke, A. Holck, A. Jensen, A. Nilsen and E. Zanardi

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb08746.x

  13. Dry-Fermented Sausages: An Overview

    Handbook of Fermented Meat and Poultry

    Fidel Toldrá, Wai-Kit Nip, Y. H. Hui, Pages: 321–325, 2008

    Published Online : 14 APR 2008, DOI: 10.1002/9780470376430.ch30

  14. Spoilage Microorganisms: Risks and Control

    Handbook of Fermented Meat and Poultry

    Fidel Toldrá, Pages: 419–426, 2008

    Published Online : 14 APR 2008, DOI: 10.1002/9780470376430.ch41

  15. OCCURRENCE OF TYRAMINE PRODUCING MICROORGANISMS IN “SALCHICHON” AND TYRAMINE PRODUCTION IN SAUSAGES INOCULATED WITH A TYRAMINE PRODUCING STRAIN OF LACTOBACILLUS BREVIS

    Journal of Food Safety

    Volume 17, Issue 1, June 1997, Pages: 13–22, A.X. ROIG-SAGUÉS, M. HERNÁNDEZ-HERRERO, J.J. RODRÍGUEZ-JEREZ, E.I. LÓPEZ-SABATER and M.T. MORA-VENTURA

    Version of Record online : 3 APR 2007, DOI: 10.1111/j.1745-4565.1997.tb00172.x

  16. Fermentation: Microbiology and Biochemistry

    Handbook of Meat Processing

    Spiros Paramithiotis, Eleftherios H. Drosinos, John N. Sofos, George-John E. Nychas, Pages: 185–198, 2010

    Published Online : 23 FEB 2010, DOI: 10.1002/9780813820897.ch9

  17. The Sensory Properties of Fermented Turkey Sausages: Effects of Processing Methodologies and Starter Culture

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 663–670, Ü. Çiçek, N. Kolsarici and K. Candoğan

    Version of Record online : 23 MAY 2014, DOI: 10.1111/jfpp.12274

  18. Starter Cultures: Yeasts

    Handbook of Fermented Meat and Poultry

    M-Dolores Selgas, M-Luisa Garcia, Pages: 159–169, 2008

    Published Online : 14 APR 2008, DOI: 10.1002/9780470376430.ch15

  19. Quality Control

    Handbook of Fermented Meat and Poultry

    Fidel Toldrá, M-Concepción Aristoy, Mónica Flores, Miguel A. Sentandreu, Pages: 503–512, 2008

    Published Online : 14 APR 2008, DOI: 10.1002/9780470376430.ch48

  20. Fermented Meat Production

    Handbook of Food Products Manufacturing

    Y. H. Hui, Pages: 265–279, 2006

    Published Online : 1 AUG 2006, DOI: 10.1002/9780470113554.ch60