eFood, Volume 7, Issue 2, April 2026.Composition, biological activity and food application of banana biomass. ABSTRACT The global banana processing industry generates substantial organic waste in the form of peels, leaves, stems, and flowers, posing both environmental challenges and opportunities for valorization within a circular economy framework.
Bushra Iram Fatima +8 more
wiley +1 more source
Evaluation of the Biogenic Amines and Microbial Contribution in Traditional Chinese Sausages
Frontiers in Microbiology, 2019 Biogenic amines (BAs) in sausages represent a health risk for consumers, and thus investigating the BAs accumulation mechanism is important to control the BAs.
Lu Li +11 more
doaj +1 more source
Influence of the simultaneous addition of the protease flavourzyme and the lipase novozym 677BG on dry fermented sausage compounds extracted by SDE and analyzed by GC-MS [PDF]
, 2000 A dry fermented sausage (chorizo de Pamplona) was elaborated with the simultaneous addition of a lipase (Novozym 677BG) and a protease (Flavourzyme) and ripened during 21 days, in contrast to the control without enzymes and ripened during 35 days. Faster
Ansorena-Artieda, D. (Diana) +2 more
core
Competitive selection of lactic acid bacteria that persist in the human oral cavity [PDF]
, 2011 Lactic acid bacteria (LAB) might offer opportunities as oral probiotics provided candidate strains persist in the mouth. After intake of a mixture of 69 LAB, strains of Lactobacillus fermentum and Lactobacillus salivarius were especially recovered ...
Snel, J. +5 more
core +2 more sources
Dry fermented buffalo sausage with sage oil extract: Safety and quality
Grasas y Aceites, 2010 Sage oil extract was added during the preparation of dry fermented buffalo meat sausage. Some chemical, microbial and sensory characteristics of sausages were evaluated during the ripening period.
Ferial M. Abu Salem, Hayam M. Ibrahim
doaj +1 more source
Application of advanced microwave technology to enhance the heating efficiency of pork sausage heating [PDF]
ITM Web of ConferencesThe most commonly used method for heating fermented pork sausage in Thailand is grilling over a charcoal stove. However, this method presents several drawbacks, including air pollution, which directly affects human health.
Chaihirunkarn Kittichai +3 more
doaj +1 more source
, 2008 In this study, three starter formulations including Lactobacillus curvatus and Staphylococcus xylosus strains selected in vitro on the basis of their lipolytic and proteolytic activities were employed for the manufacture of traditional fermented sausages
CASABURI A. +5 more
core +1 more source
Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausage [PDF]
, 2015 Linguiça is a Portuguese traditional fermented sausage whose microbiological quality and safety can be highly variable. In order to elucidate risk factors and the particularities of the manufacturing technology that explain the between-batch variability ...
Araújo, J.P. +9 more
core +1 more source
Effect of cheese as a fat replacer in fermented sausage [PDF]
Journal of Food Science and Technology, 2012 The effects of beef fat substitution with kashar cheese were studied in traditional Turkish fermented sausage; sucuk. Six sucuk formulations were prepared by replacing 0, 10, 20, 30, 40 and 50% of beef fat was substituted with kashar cheese. The fat substitution of fat with kashar cheese decreased fat content and increased protein content of the ...
openaire +2 more sources
The Fate of Yersinia pseudotuberculosis in Raw Fermented Meat Products
Applied SciencesYersinia 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