Results 131 to 140 of about 5,080 (184)

Histamine in Brazilian Foods: A Comprehensive Review of Occurrence and Risk Assessment for Intoxication and Intolerance. [PDF]

Food Sci Nutr
Gloria MBA, Diniz FB, Dala-Paula BM, Philadelpho B, Gonçalves JE, Ferreira ES, Sarkadi LS.   +6 more
europepmc   +1 more source

A Nutritional Evaluation of Plant-Based Meat and Sausage Analogues. [PDF]

Foods
Brodersen L, Rimbach G, Seidel U, Rinne P, Hasler M, Bosy-Westphal A, Jans K.   +6 more
europepmc   +1 more source

Lactic acid bacteria in the meat industry: flavor, function, and food safety. [PDF]

Front Microbiol
Sivamaruthi BS, Kesika P, Rafeek SBS, Sivakumar K, Ramasamy SP, Chaiaysut C, Fukngoen P, Alagarsamy K.   +7 more
europepmc   +1 more source

Droplet Digital PCR (ddPCR) for Halal Detection of Commercial Gelatin Products. [PDF]

Int J Food Sci
Darmawan N, Gina S, Rahmagiarti C, Ummah IM, Sumantri C, Suparto IH, Waluyo S.   +6 more
europepmc   +1 more source

Food Gels: Fabrication, Characterization, and Application. [PDF]

Gels
Chen W, Cheng H.
europepmc   +1 more source

Kinetics, thermodynamics, and active neuro-fuzzy inference system models for assessing oxidative stability and shelf life in fermented sausages. [PDF]

Food Chem X
Karimian-Khosroshahi N, Nabizadeh S, Aeini K, Hosseini H, Mohammadi A, Khosravi-Darani K.   +5 more
europepmc   +1 more source

LOW NUCLEIC ACIDS DRIED YEAST AS MEAT SUBSTITUTE IN BEEF SAUSAGE

Egyptian Journal of Agricultural Research, 1993
openaire   +1 more source

Meat Adulteration in the MENA and GCC Regions: A Scoping Review of Risks, Detection Technologies, and Regulatory Challenges. [PDF]

Foods
Daher Z, Mohamadin M, Rama A, Albedwawi ASS, Mahaba HM, Al Taher SA.   +5 more
europepmc   +1 more source

Unleashing the biological potential of marine algal extracts against Staphylococcus aureus isolated from ready-to-eat beef products. [PDF]

Sci Rep
Dandrawy MK, Atiyahullah TMO, Saber H, Hadad G, Abdelaleem MM, Diab HM, Abdelhafeez HH, Ahmed AS, El-Zamkan MA, Elbarbary NK.   +9 more
europepmc   +1 more source

Development of functional meat products based on the food safety system. [PDF]

Sci Rep
Serikkyzy M, Kapysheva U, Kenenbay S.
europepmc   +1 more source