Results 41 to 50 of about 87,639 (208)

Effect of Lactiplantibacillus plantarum X22-2 on Biogenic Amine Formation and Quality of Fermented Lamb Sausage during Storage

Fermentation, 2023
In this study, the safety of fermented lamb sausage was examined. The aim was to investigate the effect of Lactiplantibacillus plantarum X22-2 (LP X22-2) on the quality of, and biogenic amine (BA) formation in, fermented lamb sausages during fermentation,
Ting Liu, Taiwu Zhang, Yujia Zhai, Lina Sun, Maoqin Zhai, Letian Kang, Xin Zhao, Bohui Wang, Yan Duan, Ye Jin   +9 more
doaj   +1 more source

Characteristics of Beef Sausage Mixed with Modified Bekasam Meat Fermented by Lactobacillus plantarum

Tropical Animal Science Journal, 2020
Bekasam is a fermented food from Indonesia that potentially improves the quality of sausage when incorporated in the ingredients. This research was aimed to study the chemical, microbial, and sensory characteristics of sausage made of various ...
G. L. Meristica, J. Gumilar, K. Suradi
doaj   +1 more source

Physicochemical and sensory characteristics of fermented sheepmeat sausage [PDF]

Food Science & Nutrition, 2014
AbstractThe aim of the study was to compare the physicochemical and sensory characteristics of fermented, cured sausages made from equivalent muscle groups of beef, pork, and sheepmeat. The last has no commercial examples and represents an unexploited opportunity. Using seven replicates of shoulder meat and subcutaneous fat, sausages were made with 64%,
Lu, Y, Young, OA, Brooks, JD
openaire   +3 more sources

Physicochemical Characteristic and Protein Profile of Fermented Urutan (Balinese Sausage) [PDF]

, 2014
The study aimed to apply various lactic acid bacteria (LAB) inoculum powder in fermentation of urutan (Balinese sausage) and gather information about the physicochemical characteristic such as the total protein content, fat content, pH, moisture content ...
T. Darmayanti, Luh Putu; Department of Food and Science, Udayana University, Kampus Bukit Jimbaran, Badung, 80211, Indonesia, Antara, Nyoman S.; Department of Agroidustrial Technology, Udayana University, Kampus Bukit Jimbaran, Badung, 80211, Indonesia, Selamet Duniaji, Agus; Department of Food and Science, Udayana University, Kampus Bukit Jimbaran, Badung, 80211, Indonesia   +2 more
core   +1 more source

Effects of plant extracts on biogenic amine accumulation, bacterial abundance and diversity in fermented sausage

CyTA - Journal of Food, 2021
Biogenic amine (BA) is mostly produced through the decarboxylation of amino acids, the formation of BA (histamine, putrescine, cadaverine, and tyramine) was closely associated with microorganism. This study investigated the effects of tea polyphenol (TP),
Ji Wang, Xin Zhang, Xiaohong Li, Zhihui Yu, Jingrong Hu, Yingchun Zhu   +5 more
doaj   +1 more source

Food Hygiene Practices of Vendors and Microbiological Quality of Ready to Eat Foods at Night Markets

AgriFood: Journal of Agricultural Products for Food, EarlyView.
This study investigates the relationship between food hygiene practices among night market vendors and the microbiological quality of ready to eat (RTE) foods sold at night markets. ABSTRACT Ready to eat (RTE) foods are popular options in night markets due to their convenience, affordability, and accessibility.
Yu Xin Soon, Kai Wen Koay, Seok Tyug Tan, Seok Shin Tan, Hariyono Hariyono, Chin Xuan Tan   +5 more
wiley   +1 more source

Potential of Bee Pollen as a Nutraceutical And/Or Functional Ingredient for Metabolic Syndrome Management: In Vitro Antioxidant, Anti‐Inflammatory, and Digestive Enzyme Inhibitory Activities

Food Chemistry International, EarlyView.
Bee pollen samples from China and Spain exhibited in vitro antioxidant, anti‐inflammatory, and digestive enzyme inhibitory activities due to their composition, suggesting their potential as a nutraceutical or functional ingredient to help counteract oxidative stress, chronic inflammation, and metabolic disorders.
Adriana Maite Fernández‐Fernández, Victoria Olt, Jessica Báez, Marcelo Miraballes, Melissa Romero, Cecilia Dauber, Ignacio Vieitez, Estela Santos, Adriana Gámbaro, Alejandra Medrano   +9 more
wiley   +1 more source

Propriedades tecnológicas de Lactobacillus plantarum isolados de salames artesanais e aplicado como cultivo iniciador em salame tipo milano [PDF]

, 2007
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Ciência dos Alimentos.O objetivo do presente trabalho foi obter uma cultura ácido láctica, como cultivo iniciador para produtos cárneos, isolada ...
Sawitzki, Maristela Cortez
core  

Bioactive compounds in insects—Composition, extraction, functionality, food applications, and safety concerns

Food Biomacromolecules, EarlyView.
This review synthesizes 94 studies (2000–2025) exploring edible insects as sustainable sources of peptides, lipids, and chitin. Utilizing “green” extraction, these bioactives offer antioxidant and antimicrobial benefits for functional foods. However, addressing safety concerns like allergenicity and heavy metals through standardized frameworks remains ...
Blessing Rachael Adeyeye, Samuel Ayofemi Olalekan Adeyeye   +1 more
wiley   +1 more source

Sobrevivência de Listeria monocytogenes em salame tipo italiano de baixa acidez, produzido sob condições brasileiras de fabricação [PDF]

, 2006
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-graduação em Ciência dos AlimentosO baixo risco dos salames em provocarem a listeriose é atribuído aos obstáculos criados durante processo de ...
Degenhardt, Roberto
core