Results 51 to 60 of about 3,605 (178)
Quality of Istrian and Slavonian dry-fermented sausages
Italian Journal of Food Science, 2020 The aim of this study was to investigate nutritive and sensorial quality of Istrian and Slavonian pork-meat dry-fermented sausages.
PLEADIN, J. +9 more
openaire +2 more sources
Journal of the Science of Food and Agriculture, Volume 106, Issue 8, Page 4942-4950, June 2026.Abstract BACKGROUND Sucuk is a traditional Turkish dry fermented sausage, the quality and safety of which depend on physicochemical, microbiological, and biochemical changes during fermentation and ripening. Organic acids, their salts, and antioxidants such as ascorbic acid (AA) are widely used in fermented meat products; however, information about ...
Gülsüme Bıçakcı, Ömer Eren
wiley +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Instrumental characterisation of the volatile organic compounds (VOCs), responsible for off‐aroma, is mainly centred on gas chromatography‐based techniques. Despite previous reviews that have addressed the chemical compounds and biosynthetic pathways of off‐aroma generation, to date, there is a lack of a comprehensive review that critically ...
Piyumi Chathurangi Wanniarachchi +3 more
wiley +1 more source
Evaluation of the quality characteristics of fermented sausages and sausage-like products sold in kars [PDF]
Eurasian Journal of Veterinary SciencesAim: This study was conducted for the purpose of identifying the microbiological, physico-chemical and histological aspects of quality criteria in sausage-like products obtained from local markets and different samples of fermented sausages produced ...
Çiğdem Sezer +7 more
doaj
Media Peternakan, 2016 Probiotic is a group of microorganism, mainly from lactic acid bacteria (LAB), widely used to increase functionality of various foodstuffs, including lamb which was limited by its goaty odor and short life issue.
Noraimah Binti Sulaiman +2 more
doaj +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare +4 more
wiley +1 more source
Loss of Cured Pigment in Dehydrating Fermented Sausage
Journal of Food Protection, 1977 An increase (P < 0.01) in the content of total heme pigment found during dehydration of a fermented sausage resulted from a concentrating effect due to the moisture loss from sausages. The percent of the total pigment converted to the "cured" nitric oxide heme pigment decreased (P < 0.01) during dehydration, indicating possible nitric oxide ...
J C, Acton, R L, Dick
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Acta Scientiarum: TechnologyThe current study was undertaken to evaluate the performance of Lactobacillus plantarum CT28 strain as probiotic culture compared to thecommercial starter cultureon the quality of fermented goat sausage samples during 28 days of ripening period ...
Ameni Telmoudi +3 more
doaj +1 more source
Food Science of Animal Resources, 2020 Fermented products, including sausages, provide several health benefits, particularly when probiotics are used in the fermentation process. This study aimed to examine the cytotoxicity (against Caco-2 and MCF-7 cell lines), antihypertensive activity via ...
Mutamed Ayyash +3 more
doaj +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir +6 more
wiley +1 more source