I. Zalacain

发表

Use of lipase from Rhizomucor miehei in dry fermented sausages elaboration: Microbial, chemical and sensory analysis.

I. Astiasarán, M. D. de Peña, J. Bello, 1997, Meat science.

Dry fermented sausages manufactured with different amounts of commercial proteinases: Evolution of total free α-NH(2)-N groups and sensory evaluation of the texture.

D. Ansorena, I. Astiasarán, J. Bello, 1998, Meat science.

Lipid Fractions of Dry Fermented Sausages Change when Starter Culture and/or Aspergillus Lipase are Added

I. Astiasarán, M. D. Peña, J. Bello, 1997 .

Effect of the Addition of a Neutral Proteinase from Bacillus subtilis (Neutrase) on Nitrogen Fractions and Texture of Spanish Fermented Sausage

M. D. Peña, J. Bello, I. Zalacain, 1997 .

Application of Lipozyme 10,000 L (from Rhizomucor miehei) in Dry Fermented Sausage Technology: Study in a Pilot Plant and at the Industrial Level

M. D. Peña, J. Bello, I. Zalacain, 1997 .

Addition of a neutral proteinase from Bacillus subtilis (Neutrase) together with a starter to a dry fermented sausage elaboration and its effect on the amino acid profiles and the flavor development

I. Astiasarán, M. D. Peña, J. Bello, 1997 .

Addition of lipase from Candida cylindracea to a traditional formulation of a dry fermented sausage.

I. Astiasarán, J. Bello, I. Zalacain, 1996, Meat science.

Dry fermented sausages elaborated with lipase from Candida cylindracea. Comparison with traditional formulations.

I. Astiasarán, J. Bello, I. Zalacain, 1995, Meat science.