Results 111 to 120 of about 6,699 (223)

Product Expectations and the Importance Associated With Various Reasons to Eat Plant‐Based Food Alternatives: A Consumer Study With Cream Cheese

Journal of Sensory Studies, Volume 41, Issue 3, June 2026.
ABSTRACT Consumers differ in their reasons for substituting animal products with plant‐based (PB) alternatives, and these motivations may influence expectations of product performance. This exploratory study aimed to investigate the importance of various motives and their expectations of cream cheese alternatives.
S. R. Jaeger, S. L. Chheang, A. A. Nolden   +2 more
wiley   +1 more source

Histomorphometry and immunohistochemistry of beef sausages [PDF]

Journal of Clinical Pathology, 1990
openaire   +4 more sources

The Potential of Sunflower Oil as Fat Replacer in Beef Sausages

BIO Web of Conferences
This study was conducted to assess the proximate and sensory characteristics of beef sausages prepared with sunflower oil as fat replacer. The sausages were prepared using 7.5kg of minced beef divided into five batches of 1.5kg each. Each batch was spiced with mixed spices. Sunflower oil was included at 0%, 5%, 10%, 15%, and 20% to represent T0, T1, T2,
Alexander Abu, Gabriel Ayum Teye, Frederick Adzitey   +2 more
openaire   +1 more source

Update of the risk assessment on dioxins and dioxin‐like PCBs in feed and food

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The European Commission asked EFSA to update its 2018 risk assessment on polychlorinated dibenzo‐p‐dioxins and dibenzofurans (PCDD/Fs) and dioxin‐like polychlorinated biphenyls (DL‐PCBs) in feed and food, based on the 2022 WHO Toxic Equivalency Factors (WHO2022‐TEFs).
EFSA Panel on Contaminants in the Food Chain (CONTAM Panel), Helle Katrine Knutsen, Agneta Åkesson, Vasileios Bampidis, Margherita Bignami, Laurent Bodin, James Kevin Chipman, Gisela Degen, Antonio Hernández‐Jerez, Tim Hofer, Christer Hogstrand, Stefano Landi, Jean‐Charles Leblanc, Kyriaki Machera, Evangelia Ntzani, Isabelle P. Oswald, Guido Rychen, Salomon Sand, Katharina Vejdovszky, Barbara Viviani, Jesús del Mazo, Andy Hart, Dieter Schrenk, José Cortiñas Abrahantes, Luisa Ramos Bordajandi, Francesca Riolo, Tuuli Tauriainen, Ron Hoogenboom   +27 more
wiley   +1 more source

Kajian Substitusi Tepung Terigu dengan Maizena pada Pembuatan Sosis Sapi Rendah Lemak (Low Fat Beef Sausage)

, 2004
Sausage is chopped and seasoned meat product with high nutritional value. Sausage was usually made of animal fat, but many people prefer to avoid too much animal fat consumption. This present research, beef sausage was made of corn oil (it was called low
Natria, U. A. (Ursula), Budianta, T. D. (Tarsisius), Srianta, I. (Ign)   +2 more
core  

Substitution of wheat flour for cassava flour in the manufacture of beef sausage [PDF]

, 2009
Published ArticleAn experiment was conducted to investigate the effects of substituting wheat flour (WF) for cassava flour (CF) on chemical composition, storage stability and sensory qualities of beef sausage.
Abiola, S.S., Ewebajo, O.O.
core  

Effect of Salt (Sodium Chloride) Replacement With Potassium Chloride, High Pressure Processing, and Cold Storage at 4°C on Beef Sausage Volatile Compounds. [PDF]

Front Nutr, 2022
Ojangba T, Zhang L, Boamah S, Gao Y, Wang Z, Alhassan MW.   +5 more
europepmc   +1 more source

Contamination of beef products with staphylococcal classical enterotoxins in Egypt and Saudi Arabia

GMS Hygiene and Infection Control, 2016
Food-borne pathogens are of high concern for public health and food safety. food poisoning is one of the most economically devastating types of food poisoning globally.
Shawish, Reyad R., Al-Humam, Naser A.
doaj   +1 more source

Estudo da vida útil de linguiça frescal de frango e modelagem do crescimento de bactérias ácido láticas em condições isórtermicas [PDF]

, 2013
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2013.Atualmente, tem-se evidenciado significativo progresso na produção deembutidos pelas indústrias
Silva, Cleciene Nunes da
core  

Cooking Recipe for Beef sausage

Cooking Recipe for Beef sausage in the project https://gams.uni-graz.at ...
Helmut W. Klug, Christian Steiner, Astrid Böhm, Julia Eibinger, Barbara Denicoló   +4 more
openaire   +1 more source