Results 121 to 130 of about 87,639 (208)

Effect of Various Doses of Electron Beam Irradiation Treatment on the Quality Characteristics of Vacuum-Packed Dry Fermented Sausage during Refrigerated Storage. [PDF]

Prev Nutr Food Sci, 2022
Ameer A, Seleshe S, Kang SN.
europepmc   +1 more source

The effect of various heating and smoking processes on the quality of turkish fermented sausage [PDF]

Eurasian Journal of Veterinary Sciences
This study was carried out to determine the effect of various heating and smoking processes on the quality of Turkish fermented sausage. Experimentally 4 sausage samples were manifactured.
Suzan Yalçın, Mustafa Nizamlıoğlu, Yılmaz Dündar, O. Cenap Tekinşen   +3 more
doaj  

Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage. [PDF]

J Food Sci Technol, 2022
Uşan E, Kılıç GB, Kılıç B.
europepmc   +1 more source

Incorporation of Selected Strains of Pediococcus spp. on Quality Characteristics of Dry Fermented Sausage during Fermentation and Ripening. [PDF]

Food Sci Anim Resour, 2021
Seleshe S, Ameer A, Kang SN.
europepmc   +1 more source

Grumixama extract as natural additive on fermented sausage to control lipid oxidation

Purple grumixama (Eugenia brasiliensis) is a native fruit of the Brazilian Atlantic Forest with an intense purple coloration, belonging to the Myrtaceae family.
Junior, Carlos Alberto Alves [UNESP], Bertuci, Marcello Lima [UNESP], da Silva Barretto, Andrea Carla [UNESP], Mangueira, Rick Anderson Freire [UNESP], Ojoli, Gabriela Xavier [UNESP]   +4 more
core   +1 more source

Impact of millet-immobilized probiotic on oxidation and volatile profile of dry-fermented sausage. [PDF]

Food Sci Anim Resour
Karwowski MSM, Cavalari CMA, Silva BJG, Macedo REF.   +3 more
europepmc   +1 more source

Functional and technological characterization of lactic acid bacteria isolated from Turkish dry-fermented sausage (sucuk). [PDF]

Braz J Microbiol, 2022
Kamiloğlu A.
europepmc   +1 more source

The Effect of Addition of Different Amounts of Chitosan Powder to the Batter and Chitosan Coating of Tea Sausage (Dry-Fermented Sausage) on the Physico-Chemical, Sensory and Microbiological Quality. [PDF]

Foods
Latinović J, Tomović V, Pezo L, Popović S, Hromiš N, Kocić-Tanackov S, Martinović A, Vujadinović D, Đorđević V.   +8 more
europepmc   +1 more source

Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with Lactobacillus plantarum MSZ2 and Staphylococcus xylosus YCC3. [PDF]

Foods, 2022
Wang J, Hou J, Zhang X, Hu J, Yu Z, Zhu Y.   +5 more
europepmc   +1 more source

Challenge Test Analysis of <i>Salmonella</i> Behavior During Sardinian Fermented Sausage Production and Storage. [PDF]

Foods
Siddi G, Piras F, Meloni MP, Migoni M, Cuccu M, Casula M, Manca F, Simbula F, De Santis EPL, Scarano C.   +9 more
europepmc   +1 more source