Results 31 to 40 of about 56,442 (290)

Exploring the Link Between the Geographical Origin of European Fermented Foods and the Diversity of Their Bacterial Communities: The Case of Fermented Meats

Frontiers in Microbiology, 2019
European fermented meat products are prepared according to a wide variety of different recipes and processing conditions, which can influence their fermentative microbiota.
Emiel Van Reckem, Wim Geeraerts, Christina Charmpi, David Van der Veken, Luc De Vuyst, Frédéric Leroy   +5 more
doaj   +1 more source

Functional and Clean Label Dry Fermented Meat Products: Phytochemicals, Bioactive Peptides, and Conjugated Linoleic Acid

Applied Sciences, 2022
Consumer demand for specific dietary and nutritional characteristics in their foods has risen in recent years. This trend in consumer preference has resulted in a strong emphasis in the meat industry and scientific research on activities aimed at ...
Małgorzata Karwowska, Paulo E. S. Munekata, Jose M. Lorenzo, Igor Tomasevic   +3 more
doaj   +1 more source

The Physicochemical and sensory characteristics of Coppa with Bifidobacterium animalis ssp. Lactis (BB12) probiotic

Acta Scientiarum: Technology, 2021
Motivated by the growing demand for functional foods, probiotics added to food products is a reality in the market. Its application in fermented sausages is considered promising, as its processing does not use heat treatment and with that there is no ...
Vitoria Polli Camargo, Nayara Catanio, Annecler Rech de Marins, Rita de Cassia Bergamasco, Raquel Guttierres Gomes, Andresa Carla Feihrmann   +5 more
doaj   +1 more source

Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products

Animals, 2021
The aim of the study was to determine the effect of marinating with fermented milk products (buttermilk and sour milk) on the physical characteristics, microbiological quality, and sensory acceptability of Rhode Island Red (RIR) hen meat after the first ...
Zofia Sokołowicz, Anna Augustyńska-Prejsnar, Józefa Krawczyk, Miroslava Kačániová, Maciej Kluz, Paweł Hanus, Jadwiga Topczewska   +6 more
doaj   +1 more source

Recent Trends in Metabolomics by NMR Spectroscopy

Angewandte Chemie, EarlyView.
AI tools were applied to analyze more than 5 000 publications indexed in Scopus (2018–2025), identifying key trends and research directions in NMR‐based metabolomics. The artificial intelligence‐assisted workflow classified papers into six main fields of application, human health, food and nutrition, veterinary science, plants, environment, and ...
Giorgio Di Paco, Gaia Meoni, Veronica Ghini, Alessia Vignoli, Leonardo Tenori, Paola Turano, Claudio Luchinat   +6 more
wiley   +2 more sources

Progress of Research on the Relationship between Characteristic Flavor and Microorganisms in Fermented Meat Products

Shipin gongye ke-ji
Fermented meat products are products made from fresh meat under natural or artificially controlled conditions through microbial or enzymatic fermentation.
Peng ZHANG, Jinshan ZHAO, Jinhong ZANG, Chuantao PENG   +3 more
doaj   +1 more source

Quality improvement of traditional dry fermented sausages based on innovative technological strategies [PDF]

, 2016
Dry fermented sausages are highly appreciated food specialties, mainly in Portugal and other southern European countries. Therefore, all research efforts aiming at improving the food quality and safety of traditional dry sausages are of interest, since ...
Elias, Miguel N., Rocha, João M.
core   +1 more source

Production of Aflatoxin B1 by Aspergillus parasiticus Grown on a Novel Meat-Based Media

Toxins, 2022
The aim of the present study was to develop meat-based media with compositions similar to those of dry-fermented meat products and to evaluate their use in studying the growth of Aspergillus parasiticus and the kinetics of aflatoxin B1 (AFB1) production.
Iva Zahija, Barbka Jeršek, Lea Demšar, Mateja Lušnic Polak, Tomaž Polak   +4 more
doaj   +1 more source

Research progress on sources and inhibition measures of acrylamide in fermented food [PDF]

Zhongguo niangzao
Fermented food is favored by consumers for its unique technology and flavor. However, harmful substances such as acrylamide are produced in the fermentation process along with the Maillard reaction, which has adverse effects on consumers' health.
SHANG Yuhao, ZHU Xiajian, TIAN Dongwei, CHENG Pingyan, HU Jianfeng, WANG Diqiang
doaj   +1 more source

Fermented Meat Products: Production and Consumption [PDF]

, 2010
I. Introduction II. Current fermentation and drying procedures A. Definitions B. Quantity of Production C. Raw Meat 1.Whole pieces of meat 2.Meat chopped 3.Unusual animal parts D. Inoculum E. Starter cultures or "seed" utilized F.
Basu, Lopa, Ockerman, Herbert W.
core