Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages

Food Chemistry

Volumn 178, Issue , 2015, Pages 201-207

  Sidira, Marianthi ^a,b   Kandylis, Panagiotis ^a   Kanellaki, Maria ^a   Kourkoutas, Yiannis ^b  

^a UNIVERSITY OF PATRAS   (Greece)

^b DEMOCRITUS UNIVERSITY OF THRACE   (Greece)

Author keywords

Heat treatment; Immobilized L. casei ATCC 393; Probiotic sausages; SPME GC MS; Volatiles; Wheat

Indexed keywords

CELL CULTURE; CHEMICAL ANALYSIS; CHROMATOGRAPHY; EXTRACTION; FOOD PROCESSING; GAS CHROMATOGRAPHY; HEAT TREATMENT; MEATS; PRINCIPAL COMPONENT ANALYSIS;

IMMOBILIZED L. CASEI ATCC 393; PROBIOTICS; SPME-GC/MS; VOLATILES; WHEAT;

VOLATILE ORGANIC COMPOUNDS;

1 OCTEN 3 OL; 3 CARENE; ACETONE; ALCOHOL DERIVATIVE; ALPHA TERPINOLENE; ALPHA THUJENE; BETA PINENE; CARBONYL DERIVATIVE; CARBOXYLIC ACID; CARVACROL; CARYOPHYLLENE; DRUG ANALYSIS; ESTER; ESTER DERIVATIVE; HYDROCARBON; LIMONENE; PHOSPHOLIPID; PINENE; PROBIOTIC AGENT; SABINENE; STYRENE; SULFUR DERIVATIVE; TERPENE DERIVATIVE; TERPINENE; THYMOL; TRIACYLGLYCEROL; UNCLASSIFIED DRUG; VOLATILE AGENT;

AMINO ACID METABOLISM; ANALYSIS; ARTICLE; BACTERIAL CELL; CARBOHYDRATE METABOLISM; CHEMISTRY; CHEMOMETRICS; FERMENTATION; FERMENTED PRODUCT; FOOD SAFETY; HEAT; HEAT TREATMENT; HEATING; IMMOBILIZED CELL; INTESTINE FLORA; LACTOBACILLUS CASEI; LIPID HYDROLYSIS; LIPID OXIDATION; LIPOLYSIS; MASS FRAGMENTOGRAPHY; MEAT; NONHUMAN; PEPPER; PRINCIPAL COMPONENT ANALYSIS; PROCEDURES; SHELF LIFE; SOLID PHASE MICROEXTRACTION; STARTER CULTURE; VOLATILIZATION;

ALCOHOLS; ANALYSIS; CELLS, IMMOBILIZED; CHEMISTRY; ESTERS; FERMENTATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HOT TEMPERATURE; LACTOBACILLUS CASEI; MEAT PRODUCTS; METHODS; PROBIOTICS; SOLID PHASE MICROEXTRACTION; VOLATILIZATION;

LACTOBACILLUS CASEI; TRITICUM AESTIVUM;

EID: 84964292872     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.01.068     Document Type: Article

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