Results 121 to 130 of about 13,824 (226)

Effect of Saccharomyces cerevisiae L3 Protease on Quality Characteristics and Flavor of Harbin Dry Sausages

Shipin gongye ke-ji
This experiment aimed to examine how varying levels of Saccharomyces cerevisiae L3 protease impact protein hydrolysis, lipid oxidation, and the physicochemical traits of dry sausage during fermentation.
Xinping LIU, Jiaqi TIAN, Lin WANG, Fangda SUN, Baohua KONG   +4 more
doaj   +1 more source

Unleashing customer empathy in the circular economy: Development of a high-calcium fish sausage prototype from fermented fish residue

Future Foods
In a circular economy, fermented fish residue could be converted into high-calcium fish bone powder for fish sausages to reduce fish waste. To create product concepts for such sausages, this study aimed to (1) identify customer behaviors, needs, and ...
Sasichakorn Wongsaichia, Phaninee Naruetharadhol, Teerapong Pienwisetkaew, Somsamorn Gawborisut, Chavis Ketkaew   +4 more
doaj   +1 more source

Predictive models to support manufacturers of processed meat in their compliance with EU regulation 2073/2005 [PDF]

, 2013
C
De Loy-Hendrickx, Anja, Devlieghere, Frank, Gins, Geert, Paelinck, Hubert, Uyttendaele, Mieke, Van Impe, Jan, Vermeulen, An   +6 more
core   +1 more source

ASSESSMENT OF FERMENTED SAUSAGE SAFETY

Техника и технология пищевых производств, 2015
The current trend is to create functional foods to improve the health of consumers. More often, these are products, which contain live microorganisms or bacterial starter cultures. An important property of bacterial starter cultures is the antagonism, i.e.
openaire   +1 more source

Bioaccessibility and Microencapsulation of Lactobacillus sp. to Enhance Nham Protein Hydrolysates in Thai Fermented Sausage. [PDF]

Foods, 2022
Phupaboon S, Kontongdee P, Hashim FJ, Kanpipit N, Matra M, Totakul P, Prommachart R, Phesatcha B, Wanapat M.   +8 more
europepmc   +1 more source

Безопасность и качество пищевых продуктов = Practical Food Safety and Food Quality : практикум [PDF]

, 2017
Даны описания практических и лабораторных работ, проводимых в рамках курсов «Международные стандарты и безопасность продуктов питания» и «Контроль качества биотехнологических продуктов». Задания сопровождаются подробными комментариями.
Ковалева, Е. Г., Митропольская, С. Ю.   +1 more
core  

Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods. [PDF]

Foods, 2022
Jeong CH, Lee SH, Yoon Y, Choi HY, Kim HY.   +4 more
europepmc   +1 more source

Selection of commercial protective cultures to be added in Sardinian fermented sausage to control Listeria monocytogenes. [PDF]

Ital J Food Saf, 2022
Siddi G, Piras F, Spanu V, Meloni MP, Sanna R, Carta N, Errico M, Cuccu M, De Santis EPL, Scarano C.   +9 more
europepmc   +1 more source

Textural and chemical attributes of sausages developed from talang queenfish (Scomberoides commersonnianuus) mince and surimi [PDF]

, 2014
Talang Queenfish (Scomberoides commersonnianuus) is relatively inexpensive fish with low consumption in Fars Province, South of Iran. In this research which was performed in 2011, sausages were produced from mince and surimi of this species and some ...
Moosavi-Nasab, M., Yousefi, A.
core  

Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen. [PDF]

Toxins (Basel), 2021
Lešić T, Zadravec M, Zdolec N, Vulić A, Perković I, Škrivanko M, Kudumija N, Jakopović Ž, Pleadin J.   +8 more
europepmc   +1 more source