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Bee Pollen: An Antioxidant and Antimicrobial Agent for Beef Sausage
Journal of Biobased Materials and BioenergyNatural additives can enhance the microbial and oxidative quality of processed meat products. Bee pollen is a natural ingredient with valuable nutritional properties. It has been suggested as a natural antimicrobial and antioxidant agent. The goal of this research was to include bee pollen in beef sausage formulation as an antimicrobial and ...
Ibrahim M. Taha +11 more
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Influence of Radiation Processing of Cooked Beef Sausage on Its Lipids
Journal of the American Oil Chemists' Society, 2013AbstractThe effect of gamma irradiation on fatty acid composition and lipid oxidation in emulsion‐type cooked beef sausages was investigated. Vacuum‐packaged sausages were irradiated at 2, 4, 6 and 8 kGy and stored at 4 °C for 4 weeks. Samples were analyzed for fatty acid composition at 0 and 4 weeks and lipid oxidation after 0, 1, 2, 3 and 4 weeks of ...
Abdol‐Samad Abedi +5 more
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Effects of enzymic starch degradation during storage of cooked beef sausages
Food Chemistry, 1987Abstract Enzymic starch degradation ability of cooked beef sausages was studied, using irradiation to extend storage life of vacuum-packed sausages. With cooking temperatures between 60 and 75°C, starch degradation increased significantly during storage.
Grete Skrede, Tore Jarmund, Einar Risvik
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Quality of cooked sausages with added beef or pork heart surimi
Journal of Food Processing and Preservation, 2020Luz H. Villalobos‐Delgado +3 more
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Utilization of Artichoke Processing Wastes as fat replacer in beef sausage
Egyptian Journal of Food Science, 2023Asmaa Abdel-Rahman, Rewaa Ahmed
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