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Results: 1-23 |
Results: 23
SIMULTANEOUS ADDITION OF PALATASE-M AND PROTEASE-P TO A DRY FERMENTEDSAUSAGE (CHORIZO-DE-PAMPLONA) ELABORATION - EFFECT OVER PEPTIDIC AND LIPID FRACTIONS
Authors: ANSORENA D ZAPELENA MJ ASTIASARAN I BELLO J
Citation: D. Ansorena et al., SIMULTANEOUS ADDITION OF PALATASE-M AND PROTEASE-P TO A DRY FERMENTEDSAUSAGE (CHORIZO-DE-PAMPLONA) ELABORATION - EFFECT OVER PEPTIDIC AND LIPID FRACTIONS, Meat science, 50(1), 1998, pp. 37-44
DRY FERMENTED SAUSAGES MANUFACTURED WITH DIFFERENT AMOUNTS OF COMMERCIAL PROTEINASES - EVOLUTION OF TOTAL FREE ALPHA-NH2-N GROUPS AND SENSORY EVALUATION OF THE TEXTURE
Authors: ZAPELENA MJ ANSORENA D ZALACAIN I ASTIASARAN I BELLO J
Citation: Mj. Zapelena et al., DRY FERMENTED SAUSAGES MANUFACTURED WITH DIFFERENT AMOUNTS OF COMMERCIAL PROTEINASES - EVOLUTION OF TOTAL FREE ALPHA-NH2-N GROUPS AND SENSORY EVALUATION OF THE TEXTURE, Meat science, 49(2), 1998, pp. 213-221
ADDITION OF PALATASE-M (LIPASE FROM RHIZOMUCOR-MIEHEI) TO DRY FERMENTED SAUSAGES - EFFECT OVER LIPOLYSIS AND STUDY OF THE FURTHER OXIDATIONPROCESS BY GC-MS
Authors: ANSORENA D ZAPELENA MJ ASTIASARAN I BELLO J
Citation: D. Ansorena et al., ADDITION OF PALATASE-M (LIPASE FROM RHIZOMUCOR-MIEHEI) TO DRY FERMENTED SAUSAGES - EFFECT OVER LIPOLYSIS AND STUDY OF THE FURTHER OXIDATIONPROCESS BY GC-MS, Journal of agricultural and food chemistry, 46(8), 1998, pp. 3244-3248
DEEP-FAT FRYING MODIFIES HIGH-FAT FISH LIPID FRACTION
Authors: CANDELA M ASTIASARAN I BELLO J
Citation: M. Candela et al., DEEP-FAT FRYING MODIFIES HIGH-FAT FISH LIPID FRACTION, Journal of agricultural and food chemistry, 46(7), 1998, pp. 2793-2796
A MIXTURE OF POTASSIUM, MAGNESIUM, AND CALCIUM CHLORIDES AS A PARTIALREPLACEMENT OF SODIUM-CHLORIDE IN DRY FERMENTED SAUSAGES
Authors: GIMENO O ASTIASARAN I BELLO J
Citation: O. Gimeno et al., A MIXTURE OF POTASSIUM, MAGNESIUM, AND CALCIUM CHLORIDES AS A PARTIALREPLACEMENT OF SODIUM-CHLORIDE IN DRY FERMENTED SAUSAGES, Journal of agricultural and food chemistry, 46(10), 1998, pp. 4372-4375
COLOR EVALUATION OF CHORIZO DE PAMPLONA, A SPANISH DRY FERMENTED SAUSAGE - COMPARISON BETWEEN THE CIE L-ASTERISK-A-ASTERISK-B-ASTERISK AND THE HUNTER LAB SYSTEMS WITH ILLUMINANTS D65 AND ILLUMINANT-C
Authors: ANSORENA D DEPENA MP ASTIASARAN I BELLO J
Citation: D. Ansorena et al., COLOR EVALUATION OF CHORIZO DE PAMPLONA, A SPANISH DRY FERMENTED SAUSAGE - COMPARISON BETWEEN THE CIE L-ASTERISK-A-ASTERISK-B-ASTERISK AND THE HUNTER LAB SYSTEMS WITH ILLUMINANTS D65 AND ILLUMINANT-C, Meat science, 46(4), 1997, pp. 313-318
DRY FERMENTED SAUSAGES ELABORATED WITH LACTOBACILLUS-PLANTARUM STAPHYLOCOCCUS-CARNOSUS .2. EFFECT OF PARTIAL REPLACEMENT OF NACL WITH KCL ON THE PROTEOLYTIC AND INSOLUBILIZATION PROCESSES
Authors: IBANEZ C QUINTANILLA L CID C ASTIASARAN I BELLO J
Citation: C. Ibanez et al., DRY FERMENTED SAUSAGES ELABORATED WITH LACTOBACILLUS-PLANTARUM STAPHYLOCOCCUS-CARNOSUS .2. EFFECT OF PARTIAL REPLACEMENT OF NACL WITH KCL ON THE PROTEOLYTIC AND INSOLUBILIZATION PROCESSES, Meat science, 46(3), 1997, pp. 277-284
USE OF LIPASE FROM RHIZOMUCOR-MIEHEI IN DRY FERMENTED SAUSAGES ELABORATION - MICROBIAL, CHEMICAL AND SENSORY ANALYSIS
Authors: ZALACAIN I ZAPELENA MJ DEPENA MP ASTIASARAN I BELLO J
Citation: I. Zalacain et al., USE OF LIPASE FROM RHIZOMUCOR-MIEHEI IN DRY FERMENTED SAUSAGES ELABORATION - MICROBIAL, CHEMICAL AND SENSORY ANALYSIS, Meat science, 45(1), 1997, pp. 99-105
EFFECTS OF FRYING AND WARMHOLDING ON FATTY-ACIDS AND CHOLESTEROL OF SOLE (SOLEA-SOLEA), CODFISH (GADUS-MORRHUA) AND HAKE (MERLUCCIUS-MERLUCCIUS)
Authors: CANDELA M ASTIASARAN I BELLO J
Citation: M. Candela et al., EFFECTS OF FRYING AND WARMHOLDING ON FATTY-ACIDS AND CHOLESTEROL OF SOLE (SOLEA-SOLEA), CODFISH (GADUS-MORRHUA) AND HAKE (MERLUCCIUS-MERLUCCIUS), Food chemistry, 58(3), 1997, pp. 227-231
NITRATE AND NITRITE LEVELS IN FRESH AND FROZEN BROCCOLI - EFFECT OF FREEZING AND COOKING
Authors: HUARTEMENDICOA JC ASTIASARAN I BELLO J
Citation: Jc. Huartemendicoa et al., NITRATE AND NITRITE LEVELS IN FRESH AND FROZEN BROCCOLI - EFFECT OF FREEZING AND COOKING, Food chemistry, 58(1-2), 1997, pp. 39-42
LIPID FRACTIONS OF DRY FERMENTED SAUSAGES CHANGE WHEN STARTER CULTUREAND OR ASPERGILLUS LIPASE ARE ADDED/
Authors: ZALACAIN I ZAPELENA MJ DEPENA MP ASTIASARAN I BELLO J
Citation: I. Zalacain et al., LIPID FRACTIONS OF DRY FERMENTED SAUSAGES CHANGE WHEN STARTER CULTUREAND OR ASPERGILLUS LIPASE ARE ADDED/, Journal of food science, 62(5), 1997, pp. 1076-1079
EFFECT OF THE ADDITION OF A NEUTRAL PROTEINASE FROM BACILLUS-SUBTILIS(NEUTRASE) ON NITROGEN FRACTIONS AND TEXTURE OF SPANISH FERMENTED SAUSAGE
Authors: ZAPELENA MJ ZALACAIN I DEPENA MP ASTIASARAN I BELLO J
Citation: Mj. Zapelena et al., EFFECT OF THE ADDITION OF A NEUTRAL PROTEINASE FROM BACILLUS-SUBTILIS(NEUTRASE) ON NITROGEN FRACTIONS AND TEXTURE OF SPANISH FERMENTED SAUSAGE, Journal of agricultural and food chemistry, 45(7), 1997, pp. 2798-2801
APPLICATION OF LIPOZYME 10,000 L (FROM RHIZOMUCOR-MIEHEI) IN DRY FERMENTED SAUSAGE TECHNOLOGY - STUDY IN A PILOT-PLANT AND AT THE INDUSTRIAL LEVEL
Authors: ZALACAIN I ZAPELENA MJ DEPENA MP ASTIASARAN I BELLO J
Citation: I. Zalacain et al., APPLICATION OF LIPOZYME 10,000 L (FROM RHIZOMUCOR-MIEHEI) IN DRY FERMENTED SAUSAGE TECHNOLOGY - STUDY IN A PILOT-PLANT AND AT THE INDUSTRIAL LEVEL, Journal of agricultural and food chemistry, 45(5), 1997, pp. 1972-1976
ADDITION OF A NEUTRAL PROTEINASE FROM BACILLUS-SUBTILIS (NEUTRASE) TOGETHER WITH A STARTER TO A DRY FERMENTED SAUSAGE ELABORATION AND ITS EFFECT ON THE AMINO-ACID PROFILES AND THE FLAVOR DEVELOPMENT
Authors: ZAPELENA MJ ZALACAIN I DEPENA MP ASTIASARAN I BELLO J
Citation: Mj. Zapelena et al., ADDITION OF A NEUTRAL PROTEINASE FROM BACILLUS-SUBTILIS (NEUTRASE) TOGETHER WITH A STARTER TO A DRY FERMENTED SAUSAGE ELABORATION AND ITS EFFECT ON THE AMINO-ACID PROFILES AND THE FLAVOR DEVELOPMENT, Journal of agricultural and food chemistry, 45(2), 1997, pp. 472-475
COOKING AND WARM-HOLDING - EFFECT ON GENERAL COMPOSITION AND AMINO-ACIDS OF KIDNEY BEANS (PHASEOLUS-VULGARIS), CHICKPEAS (CICER-ARIETINUM),AND LENTILS (LENS-CULINARIS)
Authors: CANDELA M ASTIASARAN I BELLI J
Citation: M. Candela et al., COOKING AND WARM-HOLDING - EFFECT ON GENERAL COMPOSITION AND AMINO-ACIDS OF KIDNEY BEANS (PHASEOLUS-VULGARIS), CHICKPEAS (CICER-ARIETINUM),AND LENTILS (LENS-CULINARIS), Journal of agricultural and food chemistry, 45(12), 1997, pp. 4763-4767
DRY FERMENTED SAUSAGES ELABORATED WITH LACTOBACILLUS-PLANTARUM STAPHYLOCOCCUS-CARNOSUS .1. EFFECT OF PARTIAL REPLACEMENT OF NACL WITH KCL ON THE STABILITY AND THE NITROSATION PROCESS
Authors: IBANEZ C QUINTANILLA L CID C ASTIASARAN I BELLO J
Citation: C. Ibanez et al., DRY FERMENTED SAUSAGES ELABORATED WITH LACTOBACILLUS-PLANTARUM STAPHYLOCOCCUS-CARNOSUS .1. EFFECT OF PARTIAL REPLACEMENT OF NACL WITH KCL ON THE STABILITY AND THE NITROSATION PROCESS, Meat science, 44(4), 1996, pp. 227-234
INFLUENCE OF PARTIAL REPLACEMENT OF NACL WITH KCL ON LIPID FRACTION OF DRY FERMENTED SAUSAGES INOCULATED WITH A MIXTURE OF LACTOBACILLUS-PLANTARUM AND STAPHYLOCOCCUS-CARNOSUS
Authors: QUINTANILLA L IBANEZ C CID C ASTIASARAN I BELLO J
Citation: L. Quintanilla et al., INFLUENCE OF PARTIAL REPLACEMENT OF NACL WITH KCL ON LIPID FRACTION OF DRY FERMENTED SAUSAGES INOCULATED WITH A MIXTURE OF LACTOBACILLUS-PLANTARUM AND STAPHYLOCOCCUS-CARNOSUS, Meat science, 43(3-4), 1996, pp. 225-234
ADDITION OF LIPASE FROM CANDIDA-CYLINDRACEA TO A TRADITIONAL FORMULATION OF A DRY FERMENTED SAUSAGE
Authors: ZALACAIN I ZAPELENA MJ ASTIASARAN I BELLO J
Citation: I. Zalacain et al., ADDITION OF LIPASE FROM CANDIDA-CYLINDRACEA TO A TRADITIONAL FORMULATION OF A DRY FERMENTED SAUSAGE, Meat science, 42(2), 1996, pp. 155-163
ORGAN WEIGHTS, MUSCLE COMPOSITION AND FATTY-ACID PROFILES IN LAMBS FED SALBUTAMOL - EFFECT OF A 5-DAY WITHDRAWAL PERIOD
Authors: SOTA E DELBARRIO AS GARCIACALONGE MA PORTILLO MP ASTIASARAN I MARTINEZ JA
Citation: E. Sota et al., ORGAN WEIGHTS, MUSCLE COMPOSITION AND FATTY-ACID PROFILES IN LAMBS FED SALBUTAMOL - EFFECT OF A 5-DAY WITHDRAWAL PERIOD, Meat science, 41(1), 1995, pp. 29-35
PARTIAL REPLACEMENT OF SODIUM-CHLORIDE WITH POTASSIUM-CHLORIDE IN DRYFERMENTED SAUSAGES - INFLUENCE ON CARBOHYDRATE FERMENTATION AND THE NITROSATION PROCESS
Authors: IBANEZ C QUINTANILLA L IRIGOYEN A GARCIAJALON I CID C ASTIASARAN I BELLO J
Citation: C. Ibanez et al., PARTIAL REPLACEMENT OF SODIUM-CHLORIDE WITH POTASSIUM-CHLORIDE IN DRYFERMENTED SAUSAGES - INFLUENCE ON CARBOHYDRATE FERMENTATION AND THE NITROSATION PROCESS, Meat science, 40(1), 1995, pp. 45-53
DRY FERMENTED SAUSAGES ELABORATED WITH LIPASE FROM CANDIDA-CYLINDRACEA - COMPARISON WITH TRADITIONAL FORMULATIONS
Authors: ZALACAIN I ZAPELENA MJ ASTIASARAN I BELLO J
Citation: I. Zalacain et al., DRY FERMENTED SAUSAGES ELABORATED WITH LIPASE FROM CANDIDA-CYLINDRACEA - COMPARISON WITH TRADITIONAL FORMULATIONS, Meat science, 40(1), 1995, pp. 55-61
EFFECTS OF THE BETA-ADRENERGIC AGONIST SALBUTAMOL AND ITS WITHDRAWAL ON PROTEIN-METABOLISM OF LAMBS
Authors: DELBARRIO AS GARCIACALONGE MA FERNANDEZQUINTELA A SIMON E PORTILLO MP ASTIASARAN I MARTINEZ JA
Citation: As. Delbarrio et al., EFFECTS OF THE BETA-ADRENERGIC AGONIST SALBUTAMOL AND ITS WITHDRAWAL ON PROTEIN-METABOLISM OF LAMBS, Annals of nutrition & metabolism, 39(5), 1995, pp. 317-324
CHORIZO-PAMPLONA - CORRELATION BETWEEN SE NSORY PARAMETERS AND PARAMETERS RELATED TO NITROGEN FRACTIONS IN A SPANISH DRY SAUSAGE
Authors: SANTAMARIA I LIZARRAGA T IRIARTE J ASTIASARAN I BELLO J
Citation: I. Santamaria et al., CHORIZO-PAMPLONA - CORRELATION BETWEEN SE NSORY PARAMETERS AND PARAMETERS RELATED TO NITROGEN FRACTIONS IN A SPANISH DRY SAUSAGE, Die Fleischwirtschaft, 74(9), 1994, pp. 999-1000
Risultati: 1-23 |