机译:N-亚硝胺,残留亚硝酸盐和生物胺在商业干发酵香肠中的发生及其偶尔关系的评估
KAHO Sint Lieven, Research Group for Technology and Quality of Animal Products, Cebroeders De Smetstraat 1, B-9000 Ghent, Belgium,Leuven Food Science and Nutrition Research Centre (LFoRCe), Department M~2S, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium;
Department of Analytical Chemistry and PharmaceuticalTechnobgy,Centerfor Pharmaceutical Research (CePhaR).Vrije Universiteit Brussel - VUB.Laarbeeklaan 103.B-1090 Brussels, Belgium;
KAHO Sint Lieven, Research Group for Technology and Quality of Animal Products, Cebroeders De Smetstraat 1, B-9000 Ghent, Belgium,Leuven Food Science and Nutrition Research Centre (LFoRCe), Department M~2S, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium;
KAHO Sint Lieven, Research Group for Technology and Quality of Animal Products, Cebroeders De Smetstraat 1, B-9000 Ghent, Belgium,Leuven Food Science and Nutrition Research Centre (LFoRCe), Department M~2S, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium;
Centre for Food and Microbial Technobgy, Department Microbial and Molecular Systems (M~2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Leuven (Heveriee), Belgium,Leuven Food Science and Nutrition Research Centre (LFoRCe), Department M~2S, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium;
Centre for Surface Chemistry and Catalysis, Department Microbial and Molecular Systems (M~2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B-3001 Leuven (Heveriee), Belgium,Leuven Food Science and Nutrition Research Centre (LFoRCe), Department M~2S, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium;
KAHO Sint Lieven, Research Group for Technology and Quality of Animal Products, Cebroeders De Smetstraat 1, B-9000 Ghent, Belgium,Leuven Food Science and Nutrition Research Centre (LFoRCe), Department M~2S, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium;
Department of Analytical Chemistry and PharmaceuticalTechnobgy,Centerfor Pharmaceutical Research (CePhaR).Vrije Universiteit Brussel - VUB.Laarbeeklaan 103.B-1090 Brussels, Belgium;
KAHO Sint Lieven, Research Group for Technology and Quality of Animal Products, Cebroeders De Smetstraat 1, B-9000 Ghent, Belgium,Leuven Food Science and Nutrition Research Centre (LFoRCe), Department M~2S, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium;
Dry fermented sausages; Retail; Nitrite; Biogenic amines; N-nitrosamines;
机译:冷冻干燥的乳酸乳清对生物胺形成的影响在牛肉和鹿干发酵的香肠中没有添加的亚硝酸盐
机译:植物多酚和α-生育酚对干腌培根成熟和储存期间脂质氧化,残留亚硝酸盐,生物胺和N-亚硝胺形成的影响
机译:受到乳链菌肽和亚硝酸盐影响的土耳其干发酵香肠(sucuk)中的生物胺形成。
机译:商业干发酵香肠中的生物胺可能是N-亚硝胺的前体
机译:酸适应的大肠杆菌o157的存活:H7和非O157:H7滋阴生产在干燥,发酵香肠的加工过程中产生的大肠杆菌(STEC)
机译:冻干酸乳清的添加对牛肉和不添加亚硝酸盐的鹿干发酵香肠中生物胺形成的影响
机译:与干亚硝酸盐和生物胺有关的商品干发酵香肠中N-亚硝胺的存在
机译:乳酸菌对夏季香肠中残留亚硝酸盐的影响