Results 171 to 180 of about 13,824 (226)

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

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

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

Filamentous fungi on meat products, their ability to produce mycotoxins and a proteome approach to study mycotoxin production [PDF]

, 2009
Sørensen, Louise Marie
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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
exaly   +3 more sources

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