Results 91 to 100 of about 13,624 (209)

Development of dry fermented sausages rich in docosahexaenoic acid with oil from the microalgae Schizochytrium sp.: influence on nutritional properties, sensorial quality and oxidation stability [PDF]

, 2007
Significant enrichment of dry fermented sausages in n−3 polyunsaturated fatty acids (PUFA) was achieved by incorporating algae oil from Schizochytrium sp. into an emulsion that partially substituted pork backfat from the traditional formulation.
Ansorena-Artieda, D. (Diana), Astiasarán, I. (Iciar), Valencia, I. (Idoia)   +2 more
core   +1 more source

Agricultural System Resilience of Industrial Hemp: An Exploratory Value Web Analysis in the Swabian Alb

GCB Bioenergy, Volume 18, Issue 2, February 2026.
This study assessed the industrial hemp value web resilience in the Swabian Alb, Southern Germany, where regional implementation remains limited despite hemp's bioeconomy potential. Using an indicator framework and stakeholder interviews, the research found the small, fluctuating cultivation area (e.g., 25 ha in 2024) focuses on hemp seed valorisation;
Lena‐Sophie Loew, Moritz von Cossel
wiley   +1 more source

Effects of Sake lees (Sake-kasu) supplementation on the quality characteristics of fermented dry sausages

Heliyon, 2020
Sake lees (Sake-kasu) are the sediments of Japanese sake brewing process from fermented rice with Aspergillus oryzae and yeasts. Sake lees contain various enzymes and metabolites derived from the Sake starter culture, and expected to add aroma, flavor ...
Nana Mikami, Yoshiro Tsukada, Samanthi Wathsala Pelpolage, Kyu-Ho Han, Michihiro Fukushima, Kenichiro Shimada   +5 more
doaj   +1 more source

Development and Validation of a Food Frequency Questionnaire to Assess Fermented Food Consumption in Adults

Journal of Human Nutrition and Dietetics, Volume 39, Issue 1, February 2026.
The fermented food intake questionnaire (FFIQ), developed to assess habitual intake in adults aged 18–60 years, was validated against six 24‐h dietary recalls. The FFIQ showed reasonable validity and repeatability for total fermented food intake as well as for most individual foods and food categories.
Aimone Ferri, Elizabeth Schneider, Alice Lucey, Áine Hennessy, Paul D. Cotter, Ramya Balasubramanian, Gerard Clarke, John F. Cryan   +7 more
wiley   +1 more source

Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants [PDF]

, 2008
Fresh pork sausages (pork shoulder, pork back fat, water, rusk and seasoning) were manufactured where 15% of the pork back fat was substituted with linseed oil (LO) or fish oil (FO). Green tea catechins (GTC) and green coffee antioxidant (GCA) were added
Ansorena-Artieda, D. (Diana), Astiasarán, I. (Iciar), Kerry, J.P. (J. P.), O'Grady, M.N. (M.N.), Valencia, I. (Idoia)   +4 more
core   +1 more source

Safety evaluation of the food enzyme triacylglycerol lipase from the genetically modified Trichoderma reseei strain AR‐822

EFSA Journal, Volume 24, Issue 2, February 2026.
Abstract The food enzyme triacylglycerol lipase (triacylglycerol acylhydrolase, EC 3.1.1.3) is produced with the genetically modified Trichoderma reseei strain AR‐822 by AB Enzymes GmbH. The genetic modifications do not give rise to safety concerns. The food enzyme is free from viable cells of the production organism and its DNA.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Fernàndez‐Fraguas, Magdalena Andryszkiewicz, Ana Criado, Simone Lunardi, Yi Liu   +17 more
wiley   +1 more source

The Fate of Yersinia pseudotuberculosis in Raw Fermented Meat Products

Applied Sciences
Yersinia pseudotuberculosis is a foodborne pathogen with an animal reservoir, thus being able to spread via contaminated meat. The survival of Y. pseudotuberculosis during the ripening and storage of artificially contaminated spreadable fermented sausage
Radka Hulánková, Irena Svobodová
doaj   +1 more source

Reduction of sodium and increment of calcium and ω-3 PUFA in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality [PDF]

, 2012
BACKGROUND: A combined technological approach was applied in the development of healthier dry fermented sausages: a partial substitution of the pork back fat by pre-emulsified linseed oil and a partial replacement of sodium chloride with calcium ...
Ansorena-Artieda, D. (Diana), Astiasarán, I. (Iciar), Berasategui, I. (Izaskun), Garcia-Iñiguez-de-Ciriano, M. (Mikel), Navarro-Blasco, I. (Iñigo)   +4 more
core  

Air mycopopulations in Petrovská klobása producing facility [PDF]

, 2011
Different types of filamentous fungi periodically cause problems in small-scale facilities for traditional dry fermented sausages, such as Petrovská klobása from Vojvodina province (Serbia).
Blagojev Nevena T., Petrović Ljiljana S., Škrinjar Marija M., Šošo Vladislava M.   +3 more
core   +1 more source

Effect of Acid Stress on the Stress Resistance of Listeria innocua during Sausage Fermentation [PDF]

Shipin Kexue
In this study, we aimed to investigate the acid tolerance response (ATR) and the formation pattern of cross-protection in acid-adapted and non-adapted strains during the production of fermented sausage. Listeria innocua was selected as a surrogate for L.
ZHANG Fuqiang, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, ZHANG Yimin, ZHAO Yuwei, GONG Junjie, DONG Pengcheng
doaj   +1 more source