Results 71 to 80 of about 13,624 (209)
Monitoring the purity of industrial starter cultures using MALDI-TOF MS [PDF]
, 2013 C
Coorevits, An +4 more
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New formulations for healthier dry fermented sausages: a review. [PDF]
, 2004 An excessive intake of meat products, particularly dryfermented sausages, is not recommended from a health point of view, at least for some population groups, due to their high level of sodium and animal fat. Many efforts of the meat industry are focused
Ansorena-Artieda, D. (Diana) +3 more
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Sustainable Food Proteins, Volume 4, Issue 1, March 2026.Graphical Overview of Protein quality characterization of velvet and African yam beans. ABSTRACT The increasing demand for plant‐based foods has intensified research in alternative protein sources. This study assessed the chemical composition, functional properties, and biological qualities of velvet bean (VB) and African yam bean (AYB) flours to ...
Chiemeziem Adanma Obike +4 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
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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
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
Investigation of homogeneity and physicochemical characterisation of the Homemade Slavonian Sausage [PDF]
, 2009 The aim of this study was to investigate the homogeneity of the traditional dry-fermented sausages manufactured in small scale facilities in Eastern Croatia.
Dragan Kovačević +4 more
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Physical and biochemical quality properties of fermented beef sausages: Bez sucuk [PDF]
, 2016 In this study, sucuk samples were obtained from 12 different manufacturers to evaluate some physical and biochemical properties of fermented beef sausages named as “bez sucuk”.
Köse, T., Çiçek, Ü.
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 2, March 2026.ABSTRACT The utilization of plant‐based ingredients, such as legumes, is gaining popularity because of consumer demand for sustainably sourced, high‐protein foods, and an increased number of consumers reluctant to consume animal‐based products. Legumes are often cultivated for their protein but are also rich in starch and fiber.
Mathias Johansson +5 more
wiley +1 more source
Fermented Meat Products: Production and Consumption [PDF]
, 2010 I. Introduction II. Current fermentation and drying procedures A. Definitions B. Quantity of Production C. Raw Meat 1.Whole pieces of meat 2.Meat chopped 3.Unusual animal parts D. Inoculum E. Starter cultures or "seed" utilized F.
Basu, Lopa, Ockerman, Herbert W.
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