Effect of storage on biochemical and microbiological parameters of edible truffle species

Food Chemistry

Volumn 109, Issue 1, 2008, Pages 8-16

  Saltarelli, Roberta ^a   Ceccaroli, Paola ^a   Cesari, Paola ^a   Barbieri, Elena ^a   Stocchi, Vilberto ^a  

^a UNIVERSITY OF URBINO   (Italy)

Author keywords

Bacteria; Enzymes; Food conservation; Proteins; Truffle

Indexed keywords

PROTEIN; SUGAR;

ARTICLE; AUTOCLAVE; CARBOHYDRATE ANALYSIS; EDIBLE MUSHROOM; ENZYME ASSAY; FOOD PRESERVATION; FOOD SPOILAGE; FOOD STORAGE; FREEZING; MICROBIAL GROWTH; NONHUMAN; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN CONTENT; STATISTICAL ANALYSIS; STORAGE TEMPERATURE; THAWING; TUBER (GENUS);

FUNGI; TUBER (TRUFFLE); TUBER AESTIVUM; TUBER BORCHII; TUBER MAGNATUM; TUBER MELANOSPORUM;

EID: 39149104976     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.11.075     Document Type: Article

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