Results 181 to 190 of about 13,824 (226)
Some of the next articles are maybe not open access.
Yeast populations on Spanish fermented sausages
Meat Science, 2000Yeast populations on 24 lots of Spanish fermented sausages, made by four factories (F1, F2 and F4, artisanal; F3, industrial) were investigated throughout manufacture and the influence of different variables evaluated. In addition, 41 yeast strains were identified at the species level using two miniaturised systems: ATB32C (API System) and Vitek Yeast ...
J P, Encinas +4 more
openaire +2 more sources
Digestibility of collagenous fermented sausage in man
Meat Science, 1985The digestibility of the protein of a fermented collagenous sausage was studied in three patients with ileostomies with small bowel resections. The patients were given four ordinary meals each day with a total protein content of about 64g, half of which was derived from collagen.
A, Laser Reuterswärd +2 more
openaire +2 more sources
Accelerated production of dry fermented sausage
Meat Science, 1996The scope of this paper is to review work connected with accelerated ripening of dry fermented sausages by addition of proteolytic enzymes. An overview of the following topics is given: practical sausage experiments with addition of various proteinases of bacterial origin, including data from sensory, biochemical and gc/ms analyses; biochemical and ...
H, Blom +5 more
openaire +2 more sources
Vegetable proteins in cooked and/or fermented sausages
Journal of the American Oil Chemists' Society, 1979AbstractMan is the only animal cooking meat for food. Various arts and degrees of heat treatment were devised by the early egyptians, Greeks and Romans; this was often combined with a surprisingly high degree of sophisticated fermentation. From initial meat searing in the Iron Age to modern barbecue pits, electronic conveyers, rotomats, the ...
openaire +2 more sources
Biogenic amines in dry fermented sausages: a review
International Journal of Food Microbiology, 2003Biogenic amines are compounds commonly present in living organisms in which they are responsible for many essential functions. They can be naturally present in many foods such as fruits and vegetables, meat, fish, chocolate and milk, but they can also be produced in high amounts by microorganisms through the activity of amino acid decarboxylases ...
SUZZI, Giovanna, GARDINI F.
openaire +3 more sources
Surface mycobiota on Argentinean dry fermented sausages
International Journal of Food Microbiology, 2010The diversity of the mycobiota community occurring on the surface of fermented dry sausages and in the environment of the processing plants was studied. The manufacturing plants (five in total) were located in three different areas of southern Buenos Aires province (Argentina). Samples were collected from two types of fermented sausages (short and long
Claudia, Castellari +2 more
openaire +2 more sources
Flavour chemistry of fermented sausages
1995Flavour is a complex sensory phenomenon involving taste, smell (odour) and textural/tactile/mouthfeel responses (e.g. Forss, 1972) and flavour chemistry of foods has been, and continues to be, the subject of much research and speculation, not least in the case of the many different types of fermented sausages.
R. Dainty, H. Blom
openaire +1 more source
Bacteriocinogenic activity of lactobacilli from fermented sausages
Journal of Applied Bacteriology, 1993During the screening of the inhibitory activity of 254 strains of lactobacilli isolated from fermented sausages at different times of ripening, 22% of the strains showed inhibition that was not related to acid or hydrogen peroxide, towards one or more indicator strains.
M, Garriga +3 more
openaire +2 more sources
Biocontrol strategies for Mediterranean-style fermented sausages
Food Research International, 2018Naturally fermented meat sausages have a long tradition in Mediterranean countries and are one of the most important groups of traditional foods consumed throughout Europe. Despite all the advances in food science and technology and increased regulatory requirements and concerns for safety and quality during the last decades, the challenge to control ...
Oliveira, Marcia +3 more
openaire +3 more sources
Dry sausage fermented by Lactobacillus rhamnosus strains
International Journal of Food Microbiology, 2001The ability of three probiotic Lactobacillus rhamnosus strains GG, E-97800 and LC-705 and one commercial Pediococcus pentosaceus starter strain (control) to produce dry sausage was studied. During the fermentation process the numbers of inoculated lactic acid bacteria increased from approx.
Erkkilä, Susanna +4 more
openaire +2 more sources