Results 181 to 190 of about 62,334 (223)

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

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

Native and Freeze-Dried Bacterial Nanocellulose as Fat Replacers in Low-Fat Meat Emulsions: A Comparative Study of Techno-Functional Performance. [PDF]

Foods
Balquinta ML, Nagai NF, Golzi ME, Pino Ibañez NA, Marchetti L, Andrés SC, Lorenzo G, Domínguez-Valencia R.   +7 more
europepmc   +1 more source

Comparative Effects of the Single and Binary Fermentations of <i>Latilactobacillus sakei</i> and <i>Staphylococcus carnosus</i> on the Growth and Metabolomic Profiles of Fermented Beef Sausages. [PDF]

Microorganisms
Li X, Zheng Y, Cui W, Bai X, Zhu C, Zhao G.   +5 more
europepmc   +1 more source

Bioactive Nanoemulsions for Enhancing Sausage and Meat Patty Shelf-Life. [PDF]

Foods
Pereira AG, Perez-Vazquez A, Barciela P, Jorge AOS, Yuksek EN, Nogueira-Marques R, Seyyedi-Mansour S, Prieto MA.   +7 more
europepmc   +1 more source

Exploring the feasibility of using school food purchase data as a method to assess dietary intakes in secondary school aged pupils. [PDF]

Public Health Nutr
Bradley J, Spence S.
europepmc   +1 more source

Decreased purine ingestion, increased molybdenum ingestion, and the decline in amyotrophic lateral sclerosis on Guam. [PDF]

Front Nutr
Bourke CA.
europepmc   +1 more source

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Beef sausage structure affected by sodium chloride and potassium lactate

Meat Science, 2008
A histological and ultrastructural study was conducted to characterize changes in the muscle fibre structure of three fresh sausage preparations, depending on meat composition, sodium chloride (NaCl) and potassium lactate (K-lactate) contents. After addition of 0.8% and 1.6% NaCl, 65% and 51%, respectively, of the area observed showed well preserved ...
Astruc, Thierry, Labas, Roland, Vendeuvre, Jean-Luc, Martin, Jean Luc, Taylor, Richard Georges   +4 more
openaire   +6 more sources