Results 141 to 150 of about 6,699 (223)

Quality characteristics of beef sausage containing varying levels of ginger (Zingiber officinale) powder

, 2020
Quality of beef sausage with varying levels of ginger powder as seasoning was investigated. Batch 1 was the Control (0% Ginger powder), Batch 2 had 25% of the seasoning as Ginger powder ,  Batch 3 had 50% of the seasoning as Ginger powder of total ...
Ekunseitan, R.A., Adeyemi, D. A., Oso, A.O., Adegbite, J. A., Adegoke, O.A., Sanwo, K. A., Abiola, S.S., Iposu, S.O., Olowolafe, O. A.   +8 more
core  

Consumer Food Safety Perceptions: Do they Differ across Products, Species, and Specific Risks?

No known research has directly evaluated the relationship between perceived risk on a particular food safety issue and perceptions of other risks (e.g., H1N1 perceptions and E-Coli O157:H7 perceptions).
Tonsor, Glynn T.
core  

The Effect of Pumpkin Flour Filler Substitution on the Nutrition Facts of Beef Sausage

The objectives of the experiment were to determine the effect of pumpkin flour filler substitution on the nutrition facts of beef sausage. The research material was divided into five substitution treatments of pumpkin flour as a filler in sausage ...
Soeparno, Soeparno, Prayitno, Agus Hadi, Miskiyah, Firdha   +2 more
core   +1 more source

Microbiological Characteristics of Beef Sausage Enriched With Roselle (Hibiscus sabdariffa L.) Sepal Extract. [PDF]

Food Sci Nutr
Ghorbani S, Jafarian S, Soltani MS, Nasiraie LR.   +3 more
europepmc   +1 more source

Towards a healthier choice: Investigating no added nitrite beef sausage production using safe alternative approaches

Replacing of sodium nitrite from meat processing is a new promising advance in clean label meat products. The current article explored the positive effects of total replacement of sodium nitrite with a combined antimicrobial and antioxidant mixture ...
M. Ibrahim, Hemmat, A. Hassan, Mohamed, Elsabagh, Rasha, Youssef, Ahmed M., A. Zahran, Hamdy, Youssef, Essraa   +5 more
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Physicochemical quality of beef sausage with the substitution of tapioca flour and kepok banana flour (Musa paradisiacal formatypica)

This study aimed to evaluate the physicochemical quality of beef sausage made by replacing tapioca flour as an essential filler in sausage making with kepok banana flour. This study used a 4 × 5 randomized complete block design (CRD) pattern with a total
Muhammad Irfan, Setiawan Putra Syah, Andi Nurul Mukhlisah, Weny Dwi Ningtyas   +3 more
core   +1 more source

Effects of substituting rice flour for wheat flour as fillers at varying levels in beef sausage production

, 2013
Wheat flour, which is an ingredient in sausage production, was substituted with rice flour in beef sausage. Five batches of beef sausage were prepared in which wheat flour was substituted with rice flour as follows: control (batch 1; 0% rice); batch 2 ...
Iposu, Shamsideen Oladeinde, Sanwo, Kehinde Atinuke, Makanju, M. O., Adegbite, Jolaade A.   +3 more
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Red meat intake during pregnancy and childhood and risk of type 1 diabetes: findings from the ABIS birth cohort. [PDF]

Diabetologia
Lampousi AM, Zeng J, Löfvenborg JE, Carlsson S, Ludvigsson J.   +4 more
europepmc   +1 more source

Influence of Structured Plasma-Based Composition on Functional, Textural and Sensory Characteristics of Emulsion-Type Sausages. [PDF]

Foods
Kassenov A, Shulenova A, Kakimov M, Kokayeva G, Mustafayeva A, Iskakov B, Tokayev S, Mursalykova M, Krasnopyorova Y, Sviderskaya D.   +9 more
europepmc   +1 more source

Rheological and microstructural properties of beef sausage batter formulated with fish fillet mince. [PDF]

J Food Sci Technol, 2016
Hashemi A, Jafarpour A.
europepmc   +1 more source