Results 121 to 130 of about 3,605 (178)

Autochthonous Starter Cultures Are Able to Reduce Biogenic Amines in a Traditional Portuguese Smoked Fermented Sausage. [PDF]

Microorganisms, 2020
Dias I, Laranjo M, Potes ME, Agulheiro-Santos AC, Ricardo-Rodrigues S, Fialho AR, Véstia J, Fraqueza MJ, Oliveira M, Elias M.   +9 more
europepmc   +1 more source

Influence of Meat Spoilage Microbiota Initial Load on the Growth and Survival of Three Pathogens on a Naturally Fermented Sausage. [PDF]

Foods, 2020
Patarata L, Novais M, Fraqueza MJ, Silva JA.   +3 more
europepmc   +1 more source

Technological properties of autochthonous Lactobacillus plantarum strains isolated from sucuk (Turkish dry-fermented sausage). [PDF]

Braz J Microbiol, 2020
Kamiloğlu A, Kaban G, Kaya M.
europepmc   +1 more source

Occurrence and traceability of Salmonella spp. in five Sardinian fermented sausage facilities. [PDF]

Ital J Food Saf, 2019
Piras F, Spanu C, Mocci AM, Demontis M, Santis EPL, Scarano C.   +5 more
europepmc   +1 more source

Effects of beta-glucan addition on the physicochemical and microbiological characteristics of fermented sausage. [PDF]

J Food Sci Technol, 2019
Yuca B, Topçu İ, Yağcılar-Aydemir H, Özer CO, Kılıç B, Başyiğit-Kılıç G.   +5 more
europepmc   +1 more source

Allergy to dry fermented sausage.

Journal of investigational allergology & clinical immunology, 2009
I, Bobolea, P, Barranco, J, Jurado-Palomo, M, Pedrosa, S, Quirce   +4 more
openaire   +1 more source

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Probiotics in fermented sausages

Meat Science, 2008
Probiotic foods receive market interest as health-promoting, functional foods. They have been introduced in a wide range of food industries. However, commercial application of probiotic microorganisms in fermented sausages is not common yet. There are both advantages and disadvantages connected to fermented meat matrices.
De Vuyst, Luc, Falony, Gwen, Leroy, Frederic   +2 more
openaire   +3 more sources

Microstructure of fermented sausage

Meat Science, 1992
A protein matrix is necessary for the desired texture of fermented sausages suitable for slicing. The formation of this network is predominantly induced by myosin and actin proteins. A change in the structure of native muscle proteins results from different technological processes such as chopping, salting, and fermentation.
K, Katsaras, K D, Budras
openaire   +2 more sources

Staphylococci: their role in fermented sausages

Journal of Applied Bacteriology, 1990
Types de saucisses fermentees. Utilisation de levain: systematique et aptitudes technologiques. Actions sur les proprietes organoleptiques.
G J, Nychas, J S, Arkoudelos
openaire   +2 more sources

Dry fermented sausages

Meat Science, 1998
Two major aspects of fermented sausages are discussed in the article. After a brief history of enterohemorrhagicEscherichia coli with special regard to fermented meat products the basic experimental designs and results are tackled on the basis of which safety issue in this respect is thoroughly discussed.
openaire   +2 more sources