Results 151 to 160 of about 87,639 (208)

Evaluating the Potential of Korean Mudflat-Derived <i>Penicillium nalgiovense</i> SJ02 as a Fungal Starter for Manufacturing Fermented Sausage. [PDF]

Food Sci Anim Resour
Lee S, Choe J, Kang M, Kang M, Kim S, Oh S.   +5 more
europepmc   +1 more source

Genomic insights of Salmonella isolated from dry fermented sausage production chains in Spain and France. [PDF]

Sci Rep
Ferrer-Bustins N, Yvon C, Martín B, Leclerc V, Leblanc JC, Corominas L, Sabaté S, Tolosa-Muñoz E, Chacón-Villanueva C, Bover-Cid S, Cadel-Six S, Jofré A.   +11 more
europepmc   +1 more source

Incorporating bay leaf extract (Laurus nobilis L.) and determining the quality attributes of Turkish fermented sausage (sucuk). [PDF]

Food Sci Nutr
Benli H, Şahin P, Ağçam E.
europepmc   +1 more source

Technological and Safety Characterization of Coagulase-Negative Staphylococci Isolated from Sardinian Fermented Sausage Made by Ovine Meat. [PDF]

Foods
Mangia NP, Cottu M, Aponte M, Murgia MA, Mura ME, Blaiotta G.   +5 more
europepmc   +1 more source

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

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

Residual nitrite dynamics, bioactive responses, and lipid oxidation in beef sausages formulated with fermented radish and beetroot powders during refrigerated storage. [PDF]

Food Chem X
Almohaimeed SA, Al Juhaimi FY, Babiker EE, Mohamed Ahmed IA.   +3 more
europepmc   +1 more source

Characterization of Tunisian Sun-Dried Merguez: Physicochemical and Compositional Changes During Drying. [PDF]

Foods
Belguith K, Jrad Z, Chahbani A, Debara M, Bouhemda T, Hammadi M, El Hatmi H.   +6 more
europepmc   +1 more source

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The effect of kimchi on the microbiological stability of fermented sausage

Meat Science, 2012
The effects of kimchi and freeze-dried kimchi-powder added to raw meat mixtures on the microbiological quality of fermented sausage were studied. The results clearly demonstrated that the lactic acid bacteria (LAB) integrated via the addition of kimchi as well as kimchi-powder were well adapted to the new habitat of fermenting sausage, reaching maximum
Young-Seo Park, Joo-Yeon Lee
exaly   +3 more sources

Colour parameters of Turkish-type fermented sausage during fermentation and ripening

Meat Science, 1997
Colour parameters of Turkish-type fermented sausage during fermentation and ripening were evaluated. CIE x y, L(∗) a(∗) b(∗), C(∗) h°, pigment nitrosation (NI) and pigment discoloration (RSI) were measured. Sausage processing had four stages consisting of first and second fermentation steps and then two consecutive ripening steps.
Uren, A, Babayigit, D
openaire   +4 more sources