Results 41 to 50 of about 13,624 (209)

Effect of fat level and partial replacement of pork backfat with olive oil on processing and quality characteristics of fermented sausages [PDF]

, 2002
Six formulations of dry fermented sausages were produced in three replications with three initial fat levels (30, 20 and 10%) and two levels (0 and 20%) of pork backfat replacing olive oil.
Ansorena-Artieda, D. (Diana), Astiasarán, I. (Iciar), Bloukas, J.G. (J.G.), Fista, G. (G.), Muguerza, E. (Edurne)   +4 more
core   +1 more source

Comparative Effects of Three Microbial Starter Cultures on the Physicochemical and Sensory Quality of Fermented Sausages

Food Bioengineering, EarlyView.
ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji, Yi Luo, Rui Yang, Song Yang, Xiaoping Yu, Hongqian Zhang, Kun Liao, Jiamin Zhang   +7 more
wiley   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Relating physicochemical and microbiological safety indicators during processing of linguiça, a Portuguese traditional dry-fermented sausage [PDF]

, 2015
Linguiça is a Portuguese traditional fermented sausage whose microbiological quality and safety can be highly variable. In order to elucidate risk factors and the particularities of the manufacturing technology that explain the between-batch variability ...
Araújo, J.P., Butler, Francis, Cadavez, Vasco, Dias, Teresa, Estevinho, Leticia M., Gomes, Aline, Gonzales-Barron, Ursula, Pereira, Ana Paula, Pires, P., Saavedra, M.J.   +9 more
core   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source

Inactivation of Yersinia enterocolitica in Fermented Sausages during Fermentation [PDF]

Journal of Agricultural Science and Technology B, 2015
The purpose of this study was to evaluate the storage conditions as a way to increase the safety of fermented sausage, with the specific objectives to investigate the effect of storage time, pH value, water activity and microbiological status (Lactobacillus spp. and Enterobacteriaceae) on the levels of Yersinia enterocolitica in fermented sausages. For
Ivanović, Jelena, Mitrović, Radmila, Janjić, Jelena, Bošković, Marija, Đorđević, Vesna, Đorđević, Jasna, Baltić, Tatjana, Baltić, Milan Ž.   +7 more
openaire   +2 more sources

Microbial and biochemical characteristics of fermented fish sausage from common carp (Cyprinus carpio) mince by application of Pediococcus pentasaceus at different incubation temperatures [PDF]

, 2013
Fermented sausage is a favorite kind of meat-product that has allocated great proportions of meat consumption in the world. For the first time in Iran in this study the production of Fermented sausage from minced meat of common carp was assessed by means
Alinejad, A., Jafarpour, A., Safari, R., Yeganeh, S.   +3 more
core  

Beeswax: Food and beyond

Food Biomacromolecules, EarlyView.
Abstract Honeybees (Apis mellifera L.) are an important class of insects that are the most beneficial in terms of economy. Beeswax is the second most important bee products after honey. Its commercial importance is due to its antimicrobial, antioxidant, anti‐inflammatory and antiseptic as well as regenerative properties.
Rajshri Naveen, Manickam Loganathan
wiley   +1 more source

Evaluation of Physicochemical, Sensorial and Microbiological Attributes of Fermented Camel Sausages [PDF]

Iranian Journal of Chemistry & Chemical Engineering, 2019
Probiotic fermented sausages are safe and healthy meat products. Semi-dry fermented sausages were manufactured from camel meat inoculated with Lactobacillus casei and Lactobacillus paracasei and control.
Faleeha Hasan Hussein, Sayed Hadi Razavi, Zahra Emam Djomeh   +2 more
doaj  

Survival of Methicillin-Resistant Staphylococcus aureus During Thermal Processing of Frankfurters, Summer Sausage, and Ham [PDF]

, 2014
Infections from antibiotic-resistant bacteria are a major concern for human health professionals around the world. Methicillin-resistant Staphylococcus aureus (MRSA) is just one of the resistant organisms of concern.
Campbell, Johnathan, Cordray, Joseph, Dickson, James, Dickson, James, Mendonca, Aubrey, Olson, Dennis, Prusa, Kenneth   +6 more
core   +3 more sources