Impact of spice extracts on the formation of biogenic amines and the physicochemical, microbiological and sensory quality of dry sausage
Sign Up to like & getrecommendations! Published in 2018 at "Food Control"
DOI: 10.1016/j.foodcont.2018.05.002
Abstract: Abstract This study investigated the inhibitory effects of spice (cinnamon, clove, and anise) extracts on the accumulation of biogenic amines (BAs) in Harbin dry sausage. Meanwhile, the physicochemical properties, microorganisms, and sensory quality of dry… read more here.
Keywords: dry sausage; spice extracts; sensory quality; biogenic amines ... See more keywords
Impacts of pH and temperature on the conformation of a protease from Pediococcus pentosaceus R1 isolated from Harbin dry sausage
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.111056
Abstract: Abstract The aim of this work was to investigate the effects of pH and temperature on the structural characteristics of the Pediococcus pentosaceus R1 protease, which was isolated from Harbin dry sausage. UV-vis, fluorescence, circular… read more here.
Keywords: harbin dry; isolated harbin; dry sausage; pediococcus pentosaceus ... See more keywords