Results 181 to 190 of about 6,699 (223)

Genomic and Metabolic Features of the <i>Lactobacillus sakei</i> HRB10 Isolated from Traditional Dry Sausage in Northeast China Based on Whole Genome Sequencing Technology. [PDF]

Foods
Chen Q, Bai Y, Fan Y, Lu J, Sui Y, Kong B, Hu Y.   +6 more
europepmc   +1 more source

Development of High-Internal-Phase Pickering Emulsions Stabilized by Soy Protein Isolate and Sodium Alginate as Innovative Fat Replacers for Emulsified Sausages. [PDF]

Foods
Wang Z, Wang X, Li X, Zhang C, Sun F, Chen Q, Liu Q, Kong B, Liu H.   +8 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

The Effect of Wheat Bran on the Chemical Composition, Texture, and Oxidative Stability of Beef Meatballs. [PDF]

Foods
Ianiţchi D, Bădulescu LA, Poşan P, Pogurschi EN, Marin MP, Ion VA, Constantin CG, Dobrin A, Patraşcu L, Hodoşan C, Maftei ML.   +10 more
europepmc   +1 more source

Lactic Acid Bacteria as Natural Antimicrobials: Biofilm Control in Food and Food Industry. [PDF]

Antibiotics (Basel)
Kim M, Khatun J, Khan F, Kim YM.
europepmc   +1 more source

Strategies for Regulating the Color, Texture and Flavor Characteristics of Fermented Meat Products by <i>Lactiplantibacillus plantarum</i> and <i>Saccharomyces cerevisiae</i>. [PDF]

Foods
Li X, Wang S, Zou H, Du S, Li Y, Li J, Liu M, Bai H, Wang H, Chen X.   +9 more
europepmc   +1 more source

Exploring the validity and internal consistency of the 12-point Mediterranean Diet Adherence Screener among Lebanese pregnant women. [PDF]

PLoS One
Rizk R, Khattar M, Salameh P, Mahfouz R, Sacre Y, Hoteit M.   +5 more
europepmc   +1 more source

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The yeasts of British fresh sausage and minced beef

Antonie Van Leeuwenhoek, 1984
Three hundred and eighty three yeasts isolated from samples of unsulphited or sulphited sausages and skinless sausages and minced beef were characterized in detail. Debaryomyces hansenii was the most commonly isolated yeast from most samples followed by Candida zeylanoides and Pichia membranaefaciens. The presence of sulphite in sausages did not appear
H K, Dalton, R G, Board, R R, Davenport
exaly   +3 more sources

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 ...
Thierry Astruc
exaly   +5 more sources

Quality characteristics of beef sausage containing pomegranate peels during refrigerated storage

Annals of Agricultural Sciences, 2015
This study was performed to evaluate the effect of pomegranate peels powder at concentrations of 1%, 2% and 3% on keeping quality characteristics of prepared beef sausage during a storage period at (4±2°C) for 12days.
El-Nashi, Hafssa B., Abdel Fattah, Abdel Fattah Abdel Karim, Abdel Rahman, Nadia R., Abd El-Razik, M.M.   +3 more
exaly   +2 more sources