Generation of non-protein nitrogen and volatile compounds by Penicillium chrysogenum Pg222 activity on pork myofibrillar proteins
- 1 December 2005
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 22 (6) , 513-519
Abstract
No abstract availableKeywords
This publication has 35 references indexed in Scilit:
- Hydrolytic activity of Penicillium chrysogenum Pg222 on pork myofibrillar proteinsInternational Journal of Food Microbiology, 2003
- Volatile Metabolites from ActinomycetesJournal of Agricultural and Food Chemistry, 2002
- The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausagesMeat Science, 2001
- Improvement of the Sensory Properties of Dry Fermented Sausages by the Superficial Inoculation and/or the Addition of Intracellular Extracts of Mucor racemosusJournal of Food Science, 2000
- Evolution of free amino acids and amines during ripening of Iberian cured hamJournal of Agricultural and Food Chemistry, 1994
- Hydrolysis and loss of extractability of proteins during ripening of iberian hamMeat Science, 1994
- Sensory Property Relationships to Chemical Data of Italian‐type Dry‐cured HamJournal of Food Science, 1993
- Aerobic Metabolism of Brochothrix thermosphacta Growing on Meat Surfaces and in Laboratory MediaJournal of Applied Bacteriology, 1980
- A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye bindingAnalytical Biochemistry, 1976
- STOICHIOMETRY OF CARBOHYDRATE FERMENTATION DURING DRY SAUSAGE RIPENINGJournal of Food Science, 1974