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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The effects of food processing on biogenic amines formation [PDF]
, 2011 Biological amines are nitrogenous compounds that occur naturally in wide variety of food. Histamine, putrescine, cadavarine, tyramine, spermine, spermidine, tryptamine and β-phenylethylamine are the biogenic amines that are normally present in foods ...
Abdul Rahman, Russly +4 more
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Majallah-i ̒Ilmī-i Shīlāt-i Īrān, 2013 Fermented sausage is a favorite kind of meat-product that has allocated great proportions of meat consumption in the world. For the first time in Iran in this study the production of Fermented sausage from minced meat of common carp was assessed by ...
A. Jafarpour email ; A. Alinejad; S. Yeganeh; R. Safari
doaj
Improvement of nutritional properties of Chorizo de Pamplona by replacement of pork backfat with soy oil. [PDF]
, 2003 Dry fermented sausages with a partial substitution of 15, 20 and 25% of pork backfat by pre-emulsified soy oil were prepared. No differences were detected in the water, protein and fat content between control and modified sausages.
Ansorena-Artieda, D. (Diana) +2 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
Actin proteolysis during ripening of dry fermented sausages at different pH values [PDF]
, 2017 Berardo, Alberto +6 more
core +1 more source
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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Evaluation of vacuum packaging for extending the shelf life of Sardinian fermented sausage. [PDF]
Ital J Food Saf, 2023 Siddi G +10 more
europepmc +1 more source
The use of linseed oil improves the nutritional quality of the lipid fraction of dry fermented sausages [PDF]
, 2004 Improvement of the nutritional quality of the lipid fraction of dry-fermented sausages was achieved by a substitution of one quarter of the amount of pork backfat present in traditional formulations by an emulsion in which linseed oil was included.
Ansorena-Artieda, D. (Diana) +1 more
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Influence of the sweet red paper extract on the quality and oxidative changes in fats of sausages [PDF]
, 2015 The purpose of this paper is to examine the impact of red sweet peppers extract on the chemical, microbiological and sensory oxidative changes presented through the parameters, acid level and properties, hydrolytic and peroxide number, during the ...
Ilieva, Verica +3 more
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