AAAAAA

   
Results: 1-10 |
Results: 10
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
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
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
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
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
Risultati: 1-10 |