المؤلفون: Barbara Lemke, Darleen Röpper, Anahita Arki, Christian Visscher, Madeleine Plötz, Carsten Krischek

المصدر: Insects, Vol 15, Iss 11, p 843 (2024)

مصطلحات موضوعية: processed raw insect larvae, A. diaperinus, T. molitor, cooked cured meat product, technological implementation, quality parameters, Science

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2075-4450/15/11/843; https://doaj.org/toc/2075-4450

URL الوصول: https://doaj.org/article/7f3fcfcec93a4a2cb3f17ebf037e65b4

المؤلفون: Patrizio Lorusso, Annamaria Pandiscia, Alessio Manfredi, Giuseppina Marilia Tantillo, Valentina Terio

المصدر: Italian Journal of Food Safety (2024)

مصطلحات موضوعية: HEV-3, food-borne viruses, liver sausage, virus persistence, cured meat product, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: https://www.pagepressjournals.org/ijfs/article/view/12286; https://doaj.org/toc/2239-7132

URL الوصول: https://doaj.org/article/316faabcea0d4163aef6bdb4da0bcaeb

المؤلفون: Kübra Fettahoğlu, Mükerrem Kaya, Güzin Kaban

المصدر: Foods; Volume 12; Issue 15; Pages: 2856

مصطلحات موضوعية: pastırma, dry-cured meat product, Staphylococcus xylosus, Staphylococcus equorum, Staphylococcus vitulinus, starter culture

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Meat; https://dx.doi.org/10.3390/foods12152856

الاتاحة: https://doi.org/10.3390/foods12152856

المؤلفون: Patarata, Luis, Carvalho, Filipa, Fraqueza, M. J.

مصطلحات موضوعية: Nitrite, Sensory, Color, Clostridium, Listeria monocytogenes, Salmonella, Cured loin, Cured meat product

Relation: UID/CVT/00772/2020; UIDB/CVT/00276/2020; https://www.mdpi.com/2304-8158/11/6/796; Patarata L, Carvalho F, Fraqueza MJ. 2022. Nitrite-free implications on consumer acceptance and the behavior of pathogens in cured pork loins. Foods, 11(6):796 Doi 10.3390/foods11060796; http://hdl.handle.net/10400.5/24308

الاتاحة: http://hdl.handle.net/10400.5/24308
https://doi.org/10.3390/foods11060796

المؤلفون: Tuba Candan, Aytunga Bağdatlı

المصدر: Pamukkale University Journal of Engineering Sciences, Vol 24, Iss 7, Pp 1382-1387 (2018)

مصطلحات موضوعية: Cured meat product, Nitrite, Nitrate, Antimicrobial compound, Plant extracts, Kürlenmiş et ürünü, Nitrit, Nitrat, Antimikrobiyal bileşik, Bitki özütleri, Engineering (General). Civil engineering (General), TA1-2040

وصف الملف: electronic resource

Relation: http://dergipark.gov.tr/pajes/issue/41410/504419?publisher=pamukkale; https://doaj.org/toc/1300-7009; https://doaj.org/toc/2147-5881

URL الوصول: https://doaj.org/article/9084babf25fd4e8ba73d14b65f856fc0

المؤلفون: Aytunga Bağdatlı, Tuba Candan

المصدر: Pamukkale University Journal of Engineering Sciences, Vol 24, Iss 7, Pp 1382-1387 (2018)

مصطلحات موضوعية: cured meat product, nitrite, nitrate, antimicrobial compound, plant extracts, kürlenmiş et ürünü, nitrit, nitrat, antimikrobiyal bileşik, bitki özütleri, Engineering (General). Civil engineering (General), TA1-2040

وصف الملف: electronic resource

Relation: https://dergipark.org.tr/tr/pub/pajes/issue/41410/504419; https://doaj.org/toc/1300-7009; https://doaj.org/toc/2147-5881

URL الوصول: https://doaj.org/article/e33036392c234918b3089b41cb49493f

المؤلفون: Taddei R., Giacometti F., Bardasi L., Bonilauri P., Ramini M., Fontana M. C., Bassi P., Castagnini S., Ceredi F., Pelliconi M. F., Serraino A., Tomasell F., Piva S., Mondo E., Merialdi G.

المساهمون: Taddei, R., Giacometti, F., Bardasi, L., Bonilauri, P., Ramini, M., Fontana, M. C., Bassi, P., Castagnini, S., Ceredi, F., Pelliconi, M. F., Serraino, A., Tomasell, F., Piva, S., Mondo, E., Merialdi, G.

مصطلحات موضوعية: Dry-cured meat product, HPP, Listeria spp

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/pmid/32913727; info:eu-repo/semantics/altIdentifier/wos/WOS:000608109200003; volume:9; issue:2; firstpage:104; lastpage:109; numberofpages:6; journal:ITALIAN JOURNAL OF FOOD SAFETY; https://hdl.handle.net/11577/3504993; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85090245830; https://www.pagepressjournals.org/index.php/ijfs/article/view/9133

الاتاحة: https://hdl.handle.net/11577/3504993
https://doi.org/10.4081/ijfs.2020.9133
https://www.pagepressjournals.org/index.php/ijfs/article/view/9133

المؤلفون: Taddei R., Giacometti F., Bardasi L., Bonilauri P., Ramini M., Fontana M. C., Bassi P., Castagnini S., Ceredi F., Pelliconi M. F., Serraino A., Tomasello F., Piva S., Mondo E., Merialdi G.

المساهمون: Taddei, R., Giacometti, F., Bardasi, L., Bonilauri, P., Ramini, M., Fontana, M. C., Bassi, P., Castagnini, S., Ceredi, F., Pelliconi, M. F., Serraino, A., Tomasello, F., Piva, S., Mondo, E., Merialdi, G.

مصطلحات موضوعية: Dry cured meat product, HPP, Salmonella spp

وصف الملف: ELETTRONICO

Relation: info:eu-repo/semantics/altIdentifier/pmid/32913722; info:eu-repo/semantics/altIdentifier/wos/WOS:000608109200010; volume:9; issue:2; firstpage:141; lastpage:145; numberofpages:5; journal:ITALIAN JOURNAL OF FOOD SAFETY; https://hdl.handle.net/11577/3504946; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85090241931; https://www.pagepressjournals.org/index.php/ijfs/article/view/8445

الاتاحة: https://hdl.handle.net/11577/3504946
https://doi.org/10.4081/ijfs.2020.8445
https://www.pagepressjournals.org/index.php/ijfs/article/view/8445

المؤلفون: Pérez-Álvarez, García-Martín, Roldán-Verdú, Martínez-Mayoral, de Vera, Sayas-Barberá, Viuda-Martos, Fernández-López

المصدر: Proceedings; Volume 70; Issue 1; Pages: 87

مصطلحات موضوعية: mucilage, chia coproducts, residual nitrite level, intermediate moisture food, dry-cured meat product

وصف الملف: application/pdf

Relation: https://dx.doi.org/10.3390/foods_2020-07746

الاتاحة: https://doi.org/10.3390/foods_2020-07746

المؤلفون: María José Beriain, María Teresa Murillo-Arbizu, Kizkitza Insausti, María Victoria Sarriés, Inmaculada Gómez

المصدر: Foods; Volume 9; Issue 8; Pages: 1006

مصطلحات موضوعية: raw-cured meat product, sensory quality, chemical composition, fatty acid profile, chistorra

جغرافية الموضوع: agris

وصف الملف: application/pdf

Relation: Meat; https://dx.doi.org/10.3390/foods9081006

الاتاحة: https://doi.org/10.3390/foods9081006

المؤلفون: Marco Camardo Leggieri, Paola Battilani, Silvia Formenti, Tania Toscani, Nicoletta Simoncini, Roberta Virgili

المصدر: Toxins, Vol 4, Iss 2, Pp 68-82 (2012)

مصطلحات موضوعية: antagonistic yeasts, Penicillium nordicum, ochratoxin A, NaCl, dry-cured meat product, Medicine

وصف الملف: electronic resource

Relation: http://www.mdpi.com/2072-6651/4/2/68/; https://doaj.org/toc/2072-6651

URL الوصول: https://doaj.org/article/8f38e11918804b909d429792b07bde6f

المؤلفون: Ivanković, Mladen

المساهمون: Mrgan, Ana

مصطلحات موضوعية: traditional product, tradicionalni proizvod, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, Baranjski kulen, dry-cured meat product, suhomesnati proizvod, BIOTECHNICAL SCIENCES. Food Technology, Baranja kulen

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=od______3701::324af396eac3ece87d9035e903392ef3
https://repozitorij.vup.hr/islandora/object/vup:2394

المؤلفون: Ambrosio R. L., Smaldone G., Di Paolo M., Vollano L., Ceruso M., Anastasio A., Marrone R.

المساهمون: Ambrosio, R. L., Smaldone, G., Di Paolo, M., Vollano, L., Ceruso, M., Anastasio, A., Marrone, R.

مصطلحات موضوعية: Autochthonous breed, Dry‐cured meat product, fatty acid profile, Local production

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000725201200001; volume:11; issue:11; firstpage:3060; journal:ANIMALS; http://hdl.handle.net/11588/885217; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-85118140894

الاتاحة: http://hdl.handle.net/11588/885217
https://doi.org/10.3390/ani11113060

المؤلفون: Lucia Vollano, Marina Ceruso, Raffaele Marrone, Rosa Luisa Ambrosio, Aniello Anastasio, Marika Di Paolo, Giorgio Smaldone

المساهمون: Ambrosio, R. L., Smaldone, G., Di Paolo, M., Vollano, L., Ceruso, M., Anastasio, A., Marrone, R.

المصدر: Animals : an Open Access Journal from MDPI
Animals, Vol 11, Iss 3060, p 3060 (2021)
Animals
Volume 11
Issue 11

مصطلحات موضوعية: chemistry.chemical_classification, Local production, General Veterinary, dry-cured meat products, Veterinary medicine, Autochthonous breed, food and beverages, Fatty acid, Ripening, Malondialdehyde, Article, Breed, Palmitic acid, fatty acid profile, chemistry.chemical_compound, QL1-991, Rheology, chemistry, Lipid oxidation, SF600-1100, Pork meat, Animal Science and Zoology, Food science, Dry‐cured meat product, Zoology

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd194f456be98145fac156c173b8d867
http://hdl.handle.net/11588/885217

المؤلفون: Mustafa Gürses, Emre Turan, Fatih Oz, Muhammet İrfan Aksu, Ebru Erdemir

المساهمون: Belirlenecek

المصدر: Journal of Food Processing and Preservation. 44

مصطلحات موضوعية: Dry Meat, Red cabbage, Protein Oxidation, Cured Meat Product, Chemistry, General Chemical Engineering, Commercial Starter Cultures, General Chemistry, Protein oxidation, Shelf life, food.food, Anthocyanins, Urtica-Dioica L, Sliced-Pastirma, food, Fatty-Acid-Composition, Shelf-Life, Myofibrillar Proteins, Fatty acid composition, Food science, Quality characteristics, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27022b9694f13f35506fbacacacac547
https://doi.org/10.1111/jfpp.14897

المؤلفون: María José, Beriain, María Teresa, Murillo-Arbizu, Kizkitza, Insausti, María Victoria, Sarriés, Inmaculada, Gómez

المصدر: Foods

مصطلحات موضوعية: fatty acid profile, food and beverages, chemical composition, chistorra, raw-cured meat product, sensory quality, Article

URL الوصول: https://explore.openaire.eu/search/publication?articleId=pmid________::79910ce16e9dc8b9e00789a8fdd6aebe
https://pubmed.ncbi.nlm.nih.gov/32726956

المؤلفون: Daza, A., Latorre, M. A., López-Bote, C. J.

المصدر: Spanish Journal of Agricultural Research; Vol. 8 No. 3 (2010); 607-616 ; Spanish Journal of Agricultural Research; Vol. 8 Núm. 3 (2010); 607-616 ; 2171-9292

مصطلحات موضوعية: dry-cured meat product, fattening pigs, loin characteristics, protein/lysine deficiency, características del lomo, cerdos grasos, deficiencia en proteína/lisina, producto cárnico curado

وصف الملف: application/pdf

Relation: https://revistas.inia.es/index.php/sjar/article/view/1256/1200; https://revistas.inia.es/index.php/sjar/article/view/1256

الاتاحة: https://revistas.inia.es/index.php/sjar/article/view/1256
https://doi.org/10.5424/sjar/2010083-1256

المؤلفون: Ivanković, Mladen

المساهمون: Mrgan, Ana

مصطلحات موضوعية: Baranjski kulen, tradicionalni proizvod, suhomesnati proizvod, Baranja kulen, traditional product, dry-cured meat product, BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija, BIOTECHNICAL SCIENCES. Food Technology

وصف الملف: application/pdf

Relation: https://zir.nsk.hr/islandora/object/vup:2394; https://urn.nsk.hr/urn:nbn:hr:112:199915; https://zir.nsk.hr/islandora/object/vup:2394/datastream/PDF

الاتاحة: https://zir.nsk.hr/islandora/object/vup:2394
https://urn.nsk.hr/urn:nbn:hr:112:199915
https://zir.nsk.hr/islandora/object/vup:2394/datastream/PDF

المؤلفون: Roberta Taddei, Federica Giacometti, Lia Bardasi, Paolo Bonilauri, Mattia Ramini, Maria Cristina Fonatana, Patrizia Bassi, Sara Castagnini, Francesco Ceredi, Maria Francesca Pelliconi, Andrea Serraino, Federico Tomasello, Silvia Piva, Elisabetta Mondo, Giuseppe Merialdi

المساهمون: Taddei R., Giacometti F., Bardasi L., Bonilauri P., Ramini M., Fontana M.C., Bassi P., Castagnini S., Ceredi F., Pelliconi M.F., Serraino A., Tomasello F., Piva S., Mondo E., Merialdi G.

المصدر: Italian Journal of Food Safety
Italian Journal of Food Safety, Vol 9, Iss 2 (2020)

مصطلحات موضوعية: lcsh:Food processing and manufacture, lcsh:TP368-456, dry cured meat products, Dry cured meat product, HPP, Salmonella spp, Article

وصف الملف: ELETTRONICO

URL الوصول: https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::69481fa2393ca819b34c1b4638bab426
http://hdl.handle.net/11585/789124

المؤلفون: Taddei, Roberta, Giacometti, Federica, Bardasi, Lia, Bonilauri, Paolo, Ramini, Mattia, Fontana, Maria Cristina, Bassi, Patrizia, Castagnini, Sara, Ceredi, Francesco, Pelliconi, Maria Francesca, Serraino, Andrea, Tomasello, Federico, Piva, Silvia, Mondo, Elisabetta, Merialdi, Giuseppe

المساهمون: Taddei R., Giacometti F., Bardasi L., Bonilauri P., Ramini M., Fontana M.C., Bassi P., Castagnini S., Ceredi F., Pelliconi M.F., Serraino A., Tomasell F., Piva S., Mondo E., Merialdi G.

المصدر: Italian Journal of Food Safety, Vol 9, Iss 2 (2020)
Italian Journal of Food Safety

مصطلحات موضوعية: lcsh:Food processing and manufacture, Dry-cured meat product, Listeria spp, lcsh:TP368-456, dry-cured meat products, HPP, Article

وصف الملف: ELETTRONICO

URL الوصول: https://explore.openaire.eu/search/publication?articleId=pmid_dedup__::41fb7425045e413c53435a3c195eea7b
http://hdl.handle.net/11585/789126