The Experts below are selected from a list of 339 Experts worldwide ranked by ideXlab platform
Coppola Raffaele - One of the best experts on this subject based on the ideXlab platform.
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NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana
'Wiley', 2018Co-Authors: Tremonte Patrizio, Gambacorta Giuseppe, Pannella Gianfranco, Trani Antonio, Succi Mariantonietta, La Gatta Barbara, Tipaldi Luca, Grazia Luigi, Sorrentino Elena, Coppola RaffaeleAbstract:The influence of partial replacement of NaCl with KCl on the lipolysis and on the microbial and sensory features of Soppressata molisana is investigated during 50 days of ripening. In addition, the relation between KCl and a Multiple Strain Starter culture is also considered and the effects of their combination on some quality features are examined. The lipolysis, the microbiological and sensorial features and the lipid oxidation of experimental batches, are compared with those exhibited by control batches. The results highlight that the KCl, used as an alternative salt, is able to inhibit undesirable microorganisms equally to NaCl, ensuring the safety of the final products. In addition, a stimulating effect on the growth of added bacteria is detected in presence of KCl, with a resulting better fermentative process. In fact, the addition of KCl, even if produces a decrease in lipolytic activities, improves the nutritional value of soppressata molisana, in terms of higher PUFA/SFA ratio. These advantages are further amplified when the alternative salt is used in combination with the Starter culture. Finally, the combined use of KCl and Starter culture reduces the lipid oxidation and seems crucial for maintaining the sensorial features. Pratical Applications: The main findings of the present research highlight that the use of KCl in combination with an appropriately selected Starter culture allows the production of healthier and safety dry-fermented sausage (soppressata molisana) and consistent with WHO guidelines and modern consumers demand. Partial replacement of NaCl with KCl affects the behaviour of fermentative and lipolytic process in Soppressata molisana. KCl, in combination with a Multiple Strain Starter culture, improves the nutritional features of dry-fermented sausage by promoting lower SFA and higher MUFA and PUFA levels. Moreover, the innovative approach preserves sensorial features of traditional-fermented sausages limiting lipid oxidation
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NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana.
2018Co-Authors: Tremonte Patrizio, Gambacorta Giuseppe, Pannella Gianfranco, Trani Antonio, Succi Mariantonietta, La Gatta Barbara, Tipaldi Luca, Grazia Luigi, Sorrentino Elena, Coppola RaffaeleAbstract:The influence of partial replacement of NaCl with KCl on the lipolysis and on the microbial and sensory features of Soppressata molisana is investigated during 50 days of ripening. In addition, the relation between KCl and a Multiple Strain Starter culture is also considered and the effects of their combination on some quality features are examined. The lipolysis, the microbiological and sensorial features and the lipid oxidation of experimental batches, are compared with those exhibited by control batches. The results highlight that the KCl, used as an alternative salt, is able to inhibit undesirable microorganisms equally to NaCl, ensuring the safety of the final products. In addition, a stimulating effect on the growth of added bacteria is detected in presence of KCl, with a resulting better fermentative process. In fact, the addition of KCl, even if produces a decrease in lipolytic activities, improves the nutritional value of soppressata molisana, in terms of higher PUFA/SFA ratio. These advantages are further amplified when the alternative salt is used in combination with the Starter culture. Finally, the combined use of KCl and Starter culture reduces the lipid oxidation and seems crucial for maintaining the sensorial features. Pratical Applications: The main findings of the present research highlight that the use of KCl in combination with an appropriately selected Starter culture allows the production of healthier and safety dry-fermented sausage (soppressata molisana) and consistent with WHO guidelines and modern consumers demand
Tremonte Patrizio - One of the best experts on this subject based on the ideXlab platform.
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NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana
'Wiley', 2018Co-Authors: Tremonte Patrizio, Gambacorta Giuseppe, Pannella Gianfranco, Trani Antonio, Succi Mariantonietta, La Gatta Barbara, Tipaldi Luca, Grazia Luigi, Sorrentino Elena, Coppola RaffaeleAbstract:The influence of partial replacement of NaCl with KCl on the lipolysis and on the microbial and sensory features of Soppressata molisana is investigated during 50 days of ripening. In addition, the relation between KCl and a Multiple Strain Starter culture is also considered and the effects of their combination on some quality features are examined. The lipolysis, the microbiological and sensorial features and the lipid oxidation of experimental batches, are compared with those exhibited by control batches. The results highlight that the KCl, used as an alternative salt, is able to inhibit undesirable microorganisms equally to NaCl, ensuring the safety of the final products. In addition, a stimulating effect on the growth of added bacteria is detected in presence of KCl, with a resulting better fermentative process. In fact, the addition of KCl, even if produces a decrease in lipolytic activities, improves the nutritional value of soppressata molisana, in terms of higher PUFA/SFA ratio. These advantages are further amplified when the alternative salt is used in combination with the Starter culture. Finally, the combined use of KCl and Starter culture reduces the lipid oxidation and seems crucial for maintaining the sensorial features. Pratical Applications: The main findings of the present research highlight that the use of KCl in combination with an appropriately selected Starter culture allows the production of healthier and safety dry-fermented sausage (soppressata molisana) and consistent with WHO guidelines and modern consumers demand. Partial replacement of NaCl with KCl affects the behaviour of fermentative and lipolytic process in Soppressata molisana. KCl, in combination with a Multiple Strain Starter culture, improves the nutritional features of dry-fermented sausage by promoting lower SFA and higher MUFA and PUFA levels. Moreover, the innovative approach preserves sensorial features of traditional-fermented sausages limiting lipid oxidation
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NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana.
2018Co-Authors: Tremonte Patrizio, Gambacorta Giuseppe, Pannella Gianfranco, Trani Antonio, Succi Mariantonietta, La Gatta Barbara, Tipaldi Luca, Grazia Luigi, Sorrentino Elena, Coppola RaffaeleAbstract:The influence of partial replacement of NaCl with KCl on the lipolysis and on the microbial and sensory features of Soppressata molisana is investigated during 50 days of ripening. In addition, the relation between KCl and a Multiple Strain Starter culture is also considered and the effects of their combination on some quality features are examined. The lipolysis, the microbiological and sensorial features and the lipid oxidation of experimental batches, are compared with those exhibited by control batches. The results highlight that the KCl, used as an alternative salt, is able to inhibit undesirable microorganisms equally to NaCl, ensuring the safety of the final products. In addition, a stimulating effect on the growth of added bacteria is detected in presence of KCl, with a resulting better fermentative process. In fact, the addition of KCl, even if produces a decrease in lipolytic activities, improves the nutritional value of soppressata molisana, in terms of higher PUFA/SFA ratio. These advantages are further amplified when the alternative salt is used in combination with the Starter culture. Finally, the combined use of KCl and Starter culture reduces the lipid oxidation and seems crucial for maintaining the sensorial features. Pratical Applications: The main findings of the present research highlight that the use of KCl in combination with an appropriately selected Starter culture allows the production of healthier and safety dry-fermented sausage (soppressata molisana) and consistent with WHO guidelines and modern consumers demand
Parente E. - One of the best experts on this subject based on the ideXlab platform.
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Comparison of different Starter systems for water-buffalo mozzarella cheese manufacture.
EDP Sciences:17 Ave Du Hoggar BP112 91944 Les Ulis Cedex A France:011 33 1 69187575 EMAIL: subscribers@edpsciences.com INTERNET: http: www.edpsciences, 1992Co-Authors: Coppola S., Coppola R., F. Villani, Parente E.Abstract:Natural whey cultures, a thermophilic Multiple Strain Starter (Lactobadllus helveticus and Streptococcus thermophilus) and a more complex Multiple Strain Starter, including both thermophilic and mesophilic bacteria and a yeast (L delbrueckii subsp lactis, S thermophilus, Lactococcus lactis subsp lactis, Lactoc lactis subsp diacetylactis, Enterococcus faecalis, Leuconostoc mesente-oides subsp dextranicum and Kluyveromyces marxianus) and artificial acidification (addition of citric acid) were used for the manufacture of water-buffalo Mozzarella cheese. Whey acidity, fermentation end-products and microbial populations were monitored during cheese manufacture. A scorecard for sensory evaluation of water-buffalo Mozzarella cheese was developed and used to compare the cheeses obtained with the different procedures. The traditional technology (raw milk and natural whey cultures) allowed shorter manufacturing times due to faster acid production during ripening. Cheeses produced with the thermophilic Multiple Strain Starter and citric acid addition obtained the lowest scores in sensory evaluation. When the complex Multiple Strain Starter was used scores were slightly higher and more constant than those obtained using traditional technology
Sorrentino Elena - One of the best experts on this subject based on the ideXlab platform.
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NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana
'Wiley', 2018Co-Authors: Tremonte Patrizio, Gambacorta Giuseppe, Pannella Gianfranco, Trani Antonio, Succi Mariantonietta, La Gatta Barbara, Tipaldi Luca, Grazia Luigi, Sorrentino Elena, Coppola RaffaeleAbstract:The influence of partial replacement of NaCl with KCl on the lipolysis and on the microbial and sensory features of Soppressata molisana is investigated during 50 days of ripening. In addition, the relation between KCl and a Multiple Strain Starter culture is also considered and the effects of their combination on some quality features are examined. The lipolysis, the microbiological and sensorial features and the lipid oxidation of experimental batches, are compared with those exhibited by control batches. The results highlight that the KCl, used as an alternative salt, is able to inhibit undesirable microorganisms equally to NaCl, ensuring the safety of the final products. In addition, a stimulating effect on the growth of added bacteria is detected in presence of KCl, with a resulting better fermentative process. In fact, the addition of KCl, even if produces a decrease in lipolytic activities, improves the nutritional value of soppressata molisana, in terms of higher PUFA/SFA ratio. These advantages are further amplified when the alternative salt is used in combination with the Starter culture. Finally, the combined use of KCl and Starter culture reduces the lipid oxidation and seems crucial for maintaining the sensorial features. Pratical Applications: The main findings of the present research highlight that the use of KCl in combination with an appropriately selected Starter culture allows the production of healthier and safety dry-fermented sausage (soppressata molisana) and consistent with WHO guidelines and modern consumers demand. Partial replacement of NaCl with KCl affects the behaviour of fermentative and lipolytic process in Soppressata molisana. KCl, in combination with a Multiple Strain Starter culture, improves the nutritional features of dry-fermented sausage by promoting lower SFA and higher MUFA and PUFA levels. Moreover, the innovative approach preserves sensorial features of traditional-fermented sausages limiting lipid oxidation
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NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana.
2018Co-Authors: Tremonte Patrizio, Gambacorta Giuseppe, Pannella Gianfranco, Trani Antonio, Succi Mariantonietta, La Gatta Barbara, Tipaldi Luca, Grazia Luigi, Sorrentino Elena, Coppola RaffaeleAbstract:The influence of partial replacement of NaCl with KCl on the lipolysis and on the microbial and sensory features of Soppressata molisana is investigated during 50 days of ripening. In addition, the relation between KCl and a Multiple Strain Starter culture is also considered and the effects of their combination on some quality features are examined. The lipolysis, the microbiological and sensorial features and the lipid oxidation of experimental batches, are compared with those exhibited by control batches. The results highlight that the KCl, used as an alternative salt, is able to inhibit undesirable microorganisms equally to NaCl, ensuring the safety of the final products. In addition, a stimulating effect on the growth of added bacteria is detected in presence of KCl, with a resulting better fermentative process. In fact, the addition of KCl, even if produces a decrease in lipolytic activities, improves the nutritional value of soppressata molisana, in terms of higher PUFA/SFA ratio. These advantages are further amplified when the alternative salt is used in combination with the Starter culture. Finally, the combined use of KCl and Starter culture reduces the lipid oxidation and seems crucial for maintaining the sensorial features. Pratical Applications: The main findings of the present research highlight that the use of KCl in combination with an appropriately selected Starter culture allows the production of healthier and safety dry-fermented sausage (soppressata molisana) and consistent with WHO guidelines and modern consumers demand
Grazia Luigi - One of the best experts on this subject based on the ideXlab platform.
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NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana
'Wiley', 2018Co-Authors: Tremonte Patrizio, Gambacorta Giuseppe, Pannella Gianfranco, Trani Antonio, Succi Mariantonietta, La Gatta Barbara, Tipaldi Luca, Grazia Luigi, Sorrentino Elena, Coppola RaffaeleAbstract:The influence of partial replacement of NaCl with KCl on the lipolysis and on the microbial and sensory features of Soppressata molisana is investigated during 50 days of ripening. In addition, the relation between KCl and a Multiple Strain Starter culture is also considered and the effects of their combination on some quality features are examined. The lipolysis, the microbiological and sensorial features and the lipid oxidation of experimental batches, are compared with those exhibited by control batches. The results highlight that the KCl, used as an alternative salt, is able to inhibit undesirable microorganisms equally to NaCl, ensuring the safety of the final products. In addition, a stimulating effect on the growth of added bacteria is detected in presence of KCl, with a resulting better fermentative process. In fact, the addition of KCl, even if produces a decrease in lipolytic activities, improves the nutritional value of soppressata molisana, in terms of higher PUFA/SFA ratio. These advantages are further amplified when the alternative salt is used in combination with the Starter culture. Finally, the combined use of KCl and Starter culture reduces the lipid oxidation and seems crucial for maintaining the sensorial features. Pratical Applications: The main findings of the present research highlight that the use of KCl in combination with an appropriately selected Starter culture allows the production of healthier and safety dry-fermented sausage (soppressata molisana) and consistent with WHO guidelines and modern consumers demand. Partial replacement of NaCl with KCl affects the behaviour of fermentative and lipolytic process in Soppressata molisana. KCl, in combination with a Multiple Strain Starter culture, improves the nutritional features of dry-fermented sausage by promoting lower SFA and higher MUFA and PUFA levels. Moreover, the innovative approach preserves sensorial features of traditional-fermented sausages limiting lipid oxidation
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NaCl Replacement with KCl Affects Lipolysis, Microbiological and Sensorial Features of Soppressata Molisana.
2018Co-Authors: Tremonte Patrizio, Gambacorta Giuseppe, Pannella Gianfranco, Trani Antonio, Succi Mariantonietta, La Gatta Barbara, Tipaldi Luca, Grazia Luigi, Sorrentino Elena, Coppola RaffaeleAbstract:The influence of partial replacement of NaCl with KCl on the lipolysis and on the microbial and sensory features of Soppressata molisana is investigated during 50 days of ripening. In addition, the relation between KCl and a Multiple Strain Starter culture is also considered and the effects of their combination on some quality features are examined. The lipolysis, the microbiological and sensorial features and the lipid oxidation of experimental batches, are compared with those exhibited by control batches. The results highlight that the KCl, used as an alternative salt, is able to inhibit undesirable microorganisms equally to NaCl, ensuring the safety of the final products. In addition, a stimulating effect on the growth of added bacteria is detected in presence of KCl, with a resulting better fermentative process. In fact, the addition of KCl, even if produces a decrease in lipolytic activities, improves the nutritional value of soppressata molisana, in terms of higher PUFA/SFA ratio. These advantages are further amplified when the alternative salt is used in combination with the Starter culture. Finally, the combined use of KCl and Starter culture reduces the lipid oxidation and seems crucial for maintaining the sensorial features. Pratical Applications: The main findings of the present research highlight that the use of KCl in combination with an appropriately selected Starter culture allows the production of healthier and safety dry-fermented sausage (soppressata molisana) and consistent with WHO guidelines and modern consumers demand
