Results 101 to 110 of about 13,624 (209)
Antimicrobial antagonists against food pathogens; a bacteriocin perspective [PDF]
, 2015 peer-reviewedEfforts are continuing to find novel bacteriocins with enhanced specificity and potency. Traditional plating techniques are still being used for bacteriocin screening studies, however, the availability of ever more bacterial genome sequences
Cotter, Paul D. +3 more
core +1 more source
Probiotic Fermented Sausages: Myth or Reality?
Procedia Food Science, 2015 AbstractExperts view the development of functional foods as an opportunity for innovation for the meat industry in line with consumers’ concerns on food nutrition, well being and food safety. The main microbiota of fermented sausages consists of lactobacilli, which suggests that properly characterized strains could be selected as starter cultures.
Jofré, Anna +2 more
openaire +1 more source
Flavor of Urutan, a Traditional Chicken-based food from Bali [PDF]
, 2018 Research has been carried out to get a proper formulation in the production of Urutan, in order to get a product with good characteristics that is well-received by consumers.
Rudianta, I Nyoman +4 more
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Characterisation of "Catalão" and "Salsichão" Portuguese traditional sausages with salt reduction [PDF]
, 2016 The present study evaluated the effect of salt reduction on traditional dry-cured sausages' safety, quality and product acceptance, comprising physicochemical and microbiological parameters, biogenic amines, fatty acids, texture profile and sensory ...
Agulheiro-Santos, A.C. +10 more
core +1 more source
Food Chemistry: XDue to health concern of nitrite in meat products, probiotic fermented sausage has reported for bio decontamination of nitrite. As nitrite play role in the oxidative stability of meat products, in this study we examined oxidation parameters in probiotic ...
Nader Karimian-Khosroshahi +5 more
doaj +1 more source
Detection and quantitation of additions of soybean proteins in cured-meat products by perfusion reversed-phase high-performance liquid chromatography [PDF]
, 2005 Perfusion liquid chromatography has been applied in this work to the determination of soybean proteins in commercially available cured meat products, enabling the detection of additions of soybean proteins in cured meat products to which the addition of ...
Ashoor +16 more
core +2 more sources
Polish Journal of Food and Nutrition Sciences, 2015 The present paper describes the modification of the lipid fraction of dry-cured fermented sausage through fat reduction (35%) and fat replacement of animal fat with olive oil (up to 10%).
Bolumar Tomas +2 more
doaj +1 more source
Loss of Cured Pigment in Dehydrating Fermented Sausage
Journal of Food Protection, 1977 An increase (P < 0.01) in the content of total heme pigment found during dehydration of a fermented sausage resulted from a concentrating effect due to the moisture loss from sausages. The percent of the total pigment converted to the "cured" nitric oxide heme pigment decreased (P < 0.01) during dehydration, indicating possible nitric oxide ...
J C, Acton, R L, Dick
openaire +2 more sources
Effect of autochthonous starter cultures in the production of "Paio", a traditional Portugese dry-cured sausage [PDF]
, 2018 En los países mediterráneos, como Portugal, los embutidos curados tradicionales son muy apreciados. A menudo se siguen fabricando en pequeñas unidades de procesamiento, de acuerdo con los procedimientos tradicionales.
Agulheiro-Santos, A.C. +7 more
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Thermal analysis and lipid oxidative stability of Serbian traditional dry fermented sausage from Srem county [PDF]
Journal on Processing and Energy in Agriculture, 2016 Thermal characteristics of traditional dry fermented sausage from Srem County was studied by Differential Scanning Calorimetry (DSC). The aim of the study was to obtain the thermal characteristics and lipid oxidative stability of Serbian traditional dry ...
Ostojić Sanja +4 more
doaj