Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages

Adriana Araya-Morice; Cristian De Gobba; Rene Lametsch; Jorge Ruiz-Carrascal

doi:10.1007/s00217-021-03769-z

Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages

Adriana Araya-Morice, Cristian De Gobba, Rene Lametsch, Jorge Ruiz-Carrascal

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

7 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	European Food Research and Technology
Vol/bind	247
Udgave nummer	8
Sider (fra-til)	2027-2037
Antal sider	11
ISSN	1438-2377
DOI	https://doi.org/10.1007/s00217-021-03769-z
Status	Udgivet - 2021

Adgang til dokumentet

10.1007/s00217-021-03769-z

Citationsformater

Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages. / Araya-Morice, Adriana; De Gobba, Cristian ; Lametsch, Rene ; Ruiz-Carrascal, Jorge.

I: European Food Research and Technology, Bind 247, Nr. 8, 2021, s. 2027-2037.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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title = "Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages",

keywords = "Salt reduction, Kokumi, Fermented sausage, Glutamyl peptide, Cheese powder",

author = "Adriana Araya-Morice and {De Gobba}, Cristian and Rene Lametsch and Jorge Ruiz-Carrascal",

year = "2021",

doi = "10.1007/s00217-021-03769-z",

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T1 - Effect of the addition of cheese powder and salt content on sensory profile, physicochemical properties and γ-glutamyl kokumi peptides content in dry fermented sausages

AU - Araya-Morice, Adriana

AU - De Gobba, Cristian

AU - Lametsch, Rene

AU - Ruiz-Carrascal, Jorge

PY - 2021

Y1 - 2021

KW - Salt reduction

KW - Kokumi

KW - Fermented sausage

KW - Glutamyl peptide

KW - Cheese powder

U2 - 10.1007/s00217-021-03769-z

DO - 10.1007/s00217-021-03769-z

M3 - Journal article

VL - 247

SP - 2027

EP - 2037

JO - European Food Research and Technology

JF - European Food Research and Technology

SN - 1438-2377

IS - 8

ER -