云南高校图书馆联盟文献共享服务平台- SALAMI

SALAMI: 作品数：10被引量：14H指数：3; 导出分析报告; 相关领域：轻工技术与工程医药卫生更多>>; 相关作者：张子平段文艳熊幼翎唐学燕陈洁更多>>; 相关机构：江南大学中国肉类食品综合研究中心杭州格度家具设计有限公司北京工商大学更多>>; 相关期刊：《中国食品》《食品工业科技》《Food and Nutrition Sciences》《肉类研究》更多>>; 相关基金：教育部“新世纪优秀人才支持计划”国家自然科学基金北京市属高等学校高层次人才引进与培养计划更多>>

Journey to the morpho-textural traits,microbiota,and volatilome of Ciauscolo PGI salami被引量：1: 《Food Bioscience》2023年第3期911-928,共18页Andrea Osimani Luca Belleggia Cristian Botta Ilario Ferrocino Vesna Milanovic Federica Cardinali M.Naceur Haouet Cristiana Garofalo Massimo Mozzon Roberta Foligni Lucia Aquilanti; supported by the Agenzia per i Servizi nel Settore Agroalimentare delle Marche(ASSAM)within the Project:Bio.Mi.Ma“Biodiversità Microbica delle Marche nei processi di trasformazione delle produzioni regionali tradizionali”(Grant:MIPAAF-Legge 194/2015);The isolation and characterization of the lactic acid bacteria cultures were funded by the European Union-Next Generation EU.Project Code:ECS00000041,Project CUP:C43C22000380007,Project Title:Innovation,digitalization and sustainability for the diffused economy in Central Italy-VITALITY.; Two independent manufacturing batches of naturally fermented Ciauscolo PGI salami were studied from the day of production to the end of ripening(20 days).The microbiota compositional shift of samples was studied throu...; 关键词：Fermented sausages Metataxonomic analysis Latilactobacillus sakei Acidification performances Enzymatic activity

Effects of the replacement of nitrates/nitrites in salami by plant extracts on colon microbiota: 《Food Bioscience》2023年第3期857-867,共11页Lorenzo Nissen Flavia Casciano Mattia Di Nunzio Gianni Galaverna Alessandra Bordoni Andrea Gianotti; funded by Italian POR-FESR 2014-2020(Innovative Milk and Meat products for Consumer’s Health-MiMe4Health);Call for strategic industrial research projects aimed at the priority areas of the Intelligent Specialization Strategy(DGR n.986/2018);Project nr.PG/2018/632,065.; Salami is a cured sausage consisting of fermented and air-dried meat obtained from a mixture of meat and fat with spices and other ingredients.Excessive processed meat consumption is negatively considered because of i...; 关键词：Processed meat NITRATES Gut microbiota Colon fermentation PROTEOLYSIS Clean-label

Relationship between physicochemical properties and microbial structural distribution of Chinese-style and Salami fermented sausages: 《Food Bioscience》2023年第3期1034-1043,共10页Yalin Zhang Youyou Lu Fusheng Chen; This study insightfully analyzed the relationship between chemical composition change,volatile flavor compounds(VFCs)and microbial structural distribution of Chinese-style(CFS)and Salami fermented sausages(WFS)during ...; 关键词：Chemical composition Volatile flavor compounds Microbial structural distribution Fermented sausages

Microencapsulated oregano and cinnamon essential oils as a natural alternative to reduce Listeria monocytogenes in Italian salami被引量：1: 《Food Bioscience》2022年第6期1766-1773,共8页Franciele Maria Gottardo Bárbara Biduski Lára Franco dos Santos Jucilene Sena dos Santos Laura Beatriz Rodrigues Luciana Ruschel dos Santos; the FAPERGS(process#19/2551-0001886-0)for partly funding the study;financed in part by the Coordenaç˜ao de Aperfeiçoamento de Pessoal de Nível Superior-Brazil(CAPES)-Finance Code 001.; Meat products are classified as perishable foods and have favourable conditions for the multiplication of microorganisms such as Listeria monocytogenes,an important pathogen associated with ready-to-eat foods.Natural ...; 关键词：Natural antimicrobial Sodium alginate READY-TO-EAT ENCAPSULATION

计算圆周率方法的数值实验比较被引量：2: 《高等数学研究》2022年第4期24-27,共4页石勇国宋涓王巧玲罗小宇; 内江师范学院校级教研项目(JG202022);大学生创新创业训练计划项目(X2021010).; 本文用数值实验的方法对比计算圆周率两类计算方法:Ramanujan型级数和迭代算法,并分享一些有趣的观察.; 关键词：Ramanujan型级数割圆术 Gauss-Salamin-Brent迭代算法

HS-SPME-GC/MS分析两种萨拉米香肠中挥发性化合物被引量：3: 《食品工业科技》2015年第7期295-303,共9页李文采刘英丽张慧娟王静; 国家自然科学基金项目(31271976);北京市属高等学校高层次人才引进与培养计划项目(CIT&TCD20130309;IDHT20130506); 采用顶空固相微萃取技术与气质联用技术分析了两种自制Salami香肠的挥发性化合物组成,通过谱图检索和保留指数2种方法定性分析,通过面积归一化法对其挥发性化合物进行定量分析。结果表明从2种salami香肠中分别检测到56和46种挥发性化合...; 关键词：SALAMI 顶空固相微萃取-气相色谱-质谱联用(HS-SPME-GC/MS) 挥发性化合物

Quality of Soppressata salami from Pugliese Pigs as Affected by Rearing System: 《Food and Nutrition Sciences》2014年第7期626-634,共9页Marzia Albenzio Antonella Santillo Rosaria Marino Francesca d’ Angelo Mariangela Caroprese Agostino Sevi; Twenty four male pigs were assigned to two groups of 12 each during the last fattening phase: one group was reared outdoor (OUT group) and fed on natural pasture, while the other group was reared indoor (IND group) an...; 关键词：PIG MEAT Soppressata SALAMI NUTRITIONAL PROPERTIES Textural PROPERTIES MEAT Color

Salami香肠被引量：3: 《中国食品》2011年第15期40-42,共3页张子平; Salami名称溯源学界对闻名世界的意大利香肠“Salami”之名存在误读。很多学者以及专业文献都认为“Salami”，音译“萨拉米”香肠的名称来自2千年前的古代塞浦路斯（Cyprus）都城“Salamis”（萨拉米斯）。由于它地处地中海东部塞浦...; 关键词：香肠地中海东部塞浦路斯专业文献网络节点古希腊人意大利名称

“Salami”之名考: 《肉类研究》2010年第12期2-2,共1页张子平; 学界对闻名世界的意大利香肠“Salami”之名存在误读，在此提出见解，期待商榷。; 关键词：意大利肉食 SALAMI 饮食文化

Salami香肠挥发性成分的比较研究被引量：4: 《食品工业科技》2010年第5期89-93,共5页段文艳唐学燕熊幼翎陈洁; 教育部新世纪优秀人才计划(NCET-07-0377); 以三种国外(Triangle,Parmesam和Milano)和三种国产(Spinata,Sopressa和Toscano)Salami香肠产品为代表,通过鉴定挥发性化合物组成,再结合其可能来源途径来比较它们的风味差异。实验采用SPME-GC-MS法,从6种Salami中共鉴定出97种挥发性物...; 关键词：Salam i发酵香肠气相色谱-质谱挥发性化合物

SALAMI