Results 61 to 70 of about 13,824 (226)
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz +3 more
wiley +1 more source
Food Science of Animal Resources, 2017 This study was carried out to determine the physicochemical, microbiological, and quality characteristics of a new type of fermented sausage manufactured by incorporating Baechu-kimchi powder and gamma-aminobutyric acid (GABA)-producing lactic acid ...
Hyun-Hee Yu +4 more
doaj +1 more source
Sakarya Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 2021 The aim of this study was to determine the multiple antibiotic resistance profiles of Enterococcus spp. isolated from the fermented meat products consumed in Ankara, Turkey. A total of 134 Enterococcus spp.
Zehra Şahin +2 more
doaj +1 more source
Monitoring the purity of industrial starter cultures using MALDI-TOF MS [PDF]
, 2013 C
Coorevits, An +4 more
core +1 more source
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 +6 more
core +3 more sources
Injury to Staphylococcus aureus during sausage fermentation [PDF]
Applied and Environmental Microbiology, 1978 Staphylococcus aureus 196E added to a beef sausage containing starter culture and 0.5 to 2.0% glucose and incubated at 35 degrees C was unable to grow when plated on tryptic soy agar (TSA) containing 7.5% NaCl. The injury, presumed to be due to the lactic acid produced during fermentation, was more pronounced at the lower concentrations of glucose (and
J L, Smith, S A, Palumbo
openaire +2 more sources
Green Proteins: A Sustainable Alternative to Animal‐Based Proteins for Global Protein Security
Food Frontiers, Volume 7, Issue 3, May 2026.This study highlights the drawbacks associated with animal‐based proteins, such as their contribution to greenhouse gas emissions, large‐scale land use, and worsening food insecurity. It suggests that green sources of proteins, including legumes, grains, seeds, leaves, and algae, are possible sustainable alternatives. Shifting towards these plant‐based
Ifrah Usman +8 more
wiley +1 more source
Stability of linseed oil and antioxidants containing dry fermented sausages: study of the lipid fraction during different storage conditions [PDF]
, 2006 Different packaging conditions (aerobic, vacuum and modified atmosphere) were evaluated in order to study the stability of the lipid fraction of dry fermented sausages manufactured with a partial substitution of pork backfat by linseed oil and ...
Ansorena-Artieda, D. (Diana) +2 more
core
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
The Rise of Plant‐Based Proteins: Consumer Perception and Challenges
Food Science &Nutrition, Volume 14, Issue 5, May 2026.The health, economic, and environmental impacts of plant proteins, research, R&D investments, and regulations have driven the plant‐based food market to rise. Considering these developments and the challenges related to plant‐based foods, we have compiled research on plant‐based proteins from the perspective of consumers in various countries.
Batuhan Inanlar, Esra Capanoglu
wiley +1 more source