Results 31 to 40 of about 87,639 (208)
Effect of Starter Cultures on Quality of Fermented Sausages
Food Science of Animal Resources, 2023 The expansion and advancement of the meat product market have increased the demand for fermented sausages. A typical method for manufacturing high-quality fermented sausages is using a starter culture, which improves the taste, aroma, and texture. Currently, the starter culture for manufacturing fermented sausages is mainly composed of microorganisms ...
Jungeun Hwang +5 more
openaire +2 more sources
Acta Scientiarum: Technology, 2017 Fermented sausages are defined as a mixture of lean meat and fat, curing salts, sucrose and spices, stuffed in a natural or artificial casing and submitted to fermentation and air-drying process.
Catharina Calochi Pires de Carvalho +3 more
doaj +1 more source
Low-Fat and High-Quality Fermented Sausages [PDF]
Microorganisms, 2020 The present study, considering for the first time microbiological concerns due to the use of lemon albedo as a fat replacer, aimed at the selection of an anti-Listeria strain to be used as protective culture in low-fat southern Italian fermented sausages.
Patrizio Tremonte +9 more
openaire +4 more sources
A survey on composition and microbiota of fresh and fermented yak milk at different Tibetan altitudes [PDF]
, 2009 Yak milk is a type of milk that people are less familiar with due to its remote geographical location, the particular geographical environment and climatic conditions in Tibet, which may have significant effects on composition, microbiota and ...
Li Yu +17 more
core +1 more source
Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage
Frontiers in Microbiology, 2021 Dry fermented sausages are produced worldwide by well-controlled fermentation processes involving complex microbiota including many bacterial and fungal species with key technological roles.
Monika Coton +10 more
doaj +1 more source
, 2011 Product development is a risky business; many products never yield profit, but it is also ne-cessary for a company’s survival in a competitive business where the costumers change their requests constantly.
Mogren, Nina
core +1 more source
Revalorization of Cava Lees to Improve the Safety of Fermented Sausages [PDF]
Foods, 2021 The revalorization of food processing by-products not only reduces the environmental impact of their disposal, but also generates added economic value. Cava lees consist of inactive cells of Saccharomyces cerevisiae, and though regarded as a valueless winery by-product, they are rich in fiber and phenolic compounds.
Salvador Hernández-Macias +6 more
openaire +5 more sources
Improvement of oxidative stability and textural properties of fermented sausage via addition of pistachio hull extract. [PDF]
Food Sci Nutr, 2020 The purpose of this study was to evaluate the effectiveness of pistachio hull extract (PHE) as an antioxidant and antimicrobial agent for preservation of dry fermented sausages during fermentation and storage period.
Lashgari SS +4 more
europepmc +2 more sources
Effect of fermented feed on the microbial population of the gastrointestinal tracts of pigs [PDF]
, 2001 An in vivo experiment was performed with pigs to study the inhibitory effect of fermented feed on the bacterial population of the gastrointestinal tract.
Lipman, L.J.A. +8 more
core +1 more source
İstanbul Üniversitesi Veteriner Fakültesi Dergisi, 2015 Bu çalışma, günümüz Türkiye’sinde marka olmuş firmalar tarafından üretilen ve fermente sucuk etiketi ile piyasaya sunulan sucukların karakteristik özelliklerinin araştırılması ve Geleneksel Türk Fermente Sucuk özellikleri ile karşılaştırılması amacı ile ...
Halime PEHLİVANOĞLU +3 more
doaj +1 more source