Results 161 to 170 of about 62,116 (225)

The amino acid composition of commercially available vegan meat and dairy analogues. [PDF]

Br J Nutr
Domić J, van Loon LJC, Siebelink E, Borgonjen-van den Berg KJ, de Groot LCPGM, Grootswagers P.   +5 more
europepmc   +1 more source

Comprehensive assessment of fatty acid profiles of meat products to develop action plan strategies for healthier products. [PDF]

Sci Rep
Yazdanparast S, Mohammadi-Nasrabadi F, Hashmati A, Rezazadeh R, Taheri M, Alhouei B, Esfarjani F.   +6 more
europepmc   +1 more source

Investigation of Biogenic Amines and Quality in Jerky, Bacon, and Sausage: Chinese Traditional Meat Product. [PDF]

Foods
Sun X, He X, Wang D, Zhang M, Hu G, Sun E, Sun L, Jin Y, Zhao L.   +8 more
europepmc   +1 more source

Exploring in vitro protein digestion of dry fermented sausage under different thermal processing methods: Peptidomics and molecular simulation. [PDF]

Food Chem X
Wang H, Yu C, Wang Z, Zhao L, Zhang X, Zhu M, Ma H.   +6 more
europepmc   +1 more source

Mushroom: an emerging source for next generation meat analogues. [PDF]

Front Nutr
Panda J, Nath PC, Mishra AK, Rustagi S, Nayak D, Blundell R, Mohanta YK.   +6 more
europepmc   +1 more source

From Production to Application: Postbiotics in Meat, Meat Products, Other Food Matrices, and Bioactive Packaging. [PDF]

Foods
Trymers M, Wiśniewski P, Tkacz K, Zakrzewski A.   +3 more
europepmc   +1 more source

The Sensor Modules of a Dedicated Automatic Inspection System for Screening Smoked Sausage Coloration. [PDF]

Sensors (Basel)
Wang YH, Yen YF, Lee KC, Chang CY, Wu CC, Tsai MJ, Chieh JJ.   +6 more
europepmc   +1 more source

Evaluating the Feasibility of Using <i>Salicornia herbacea</i> Powder as a Salt Substitute in Sausage Production. [PDF]

Food Sci Anim Resour
Jin SK, Cheng H, Kim GD.
europepmc   +1 more source