Results 71 to 80 of about 13,824 (226)

Characteristic of Lamb Sausages Fermented by Indonesian Meat-Derived Probiotic, Lactobacillus plantarum IIA-2C12 and Lactobacillus acidophilus IIA-2B4

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, Irma Isnafia Arief, Cahyo Budiman   +2 more
doaj   +1 more source

Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA. [PDF]

, 2009
An evaluation of the capacity of a lyophilized water extract of borage leaves to delay the lipid oxidation process in dry fermented sausages enriched with ω-3 PUFAs has been performed.
Alamed, Ansorena, Ansorena, Ansorena, AOAC, AOAC, Blois, Byrne, Calvo, Cecilia García-Herreros, Chu, Cleland, Colussi, Conchillo, Conchillo, Diana Ansorena, Eder, Eduardo Larequi, Ferracane, Folch, Gosslau, Guardiola, Gundgaard, Haak, Hernández-Hernández, Hoogenkamp, Hoogenkamp, Hoz, Iciar Astiasarán, Idoia Valencia, Kovacs, Li, Mikel García-Iñiguez de Ciriano, Monahan, Muguerza, Naczk, Okuyama, Re, Rose, Ruxton, Río-Celestino, Salvatore, Sebranek, Shahidi, Singleton, Sun, Sánchez-Escalante, Tabata, Tang, Tang, Tarladgis, Tarladgis, Valencia, Vuorela, Wettasinghe, Wettasinghe, Zanardi   +56 more
core   +1 more source

Sustainable Applications of Thymol: Advances in Formulation Technologies, Drug Delivery Systems, and Food Preservation Strategies

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
Thymol is a natural monoterpene with antimicrobial, antioxidant, anti‐inflammatory, and anticancer activities relevant to food and biomedical applications. Its poor solubility and instability can be improved through nanodelivery systems. Thymol also supports sustainable food preservation and active packaging, although further clinical validation and ...
Farhang Hameed Awlqadr, Mohammed N. Saeed, Ammar B. Altemimi, Syamand Ahmed Qadir, Aryan Mahmood Faraj, Othman Abdulrahman Mohammed, Tablo H. Salih, Rawaa H. Tlay, Tarek Gamal Abedelmaksoud   +8 more
wiley   +1 more source

Phenolic Compounds: From Traditional Uses to Innovative Applications and Everything in Between

Molecular Nutrition &Food Research, Volume 70, Issue 9, 13 May 2026.
This review deals with many aspects related to the study of phenolic compounds, starting with advances in extraction, detection, and quantification methods, going through bioavailability, bioactivity, and beneficial health properties, and discussing antioxidant and antimicrobial uses and mechanisms.
Marcela de Sá Barreto da Cunha, Cristina Maria Turim Santos Miguel, Emília Maria França Lima, Uelinton Manoel Pinto, Cláudia Vieira Prudêncio, Svetoslav Dimitrov Todorov   +5 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 Sciences
Aim: 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, Aksem Aksoy, Özgür Çelebi, Turgay Deprem, Metin Öğün, Nebahat Bilge Oral, Leyla Vatansever, Abamüslüm Güven   +7 more
doaj  

Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Capacity, and Antidiabetic Activity

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, Amin Olaimat, Anas Al-Nabulsi, Shao-Quan Liu   +3 more
doaj   +1 more source

Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása) [PDF]

Acta Periodica Technologica, 2016
This work is concerned with the oxidative stability and sensory characteristics of traditional fermented sausage Petrovská klobása, produced with the addition of commercial starter culture (SC).
Šojić Branislav V., Džinić Natalija R., Tomović Vladimir M., Ikonić Predrag M., Jokanović Marija R., Kravić Snežana Ž., Tasić Tatjana A., Škaljac Snežana B.   +7 more
doaj   +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.
core  

Pervasiveness of Staphylococcus carnosus over Staphylococcus xylosus is affected by the level of acidification within a conventional meat starter culture set-up

, 2018
Staphylococcus carnosus and Staphylococcus xylosus are commonly used, individually or in combination, within conventional starter cultures for the purposes of colour and flavour development during meat fermentation.
Berardo, Alberto, De Maere, Hannelore, De Smet, Stefaan, De Vuyst, Luc, Filippou, Panagiota, Janssens, Bente, Leroy, Frédéric, Stavropoulou, Despoina Angeliki   +7 more
core   +1 more source

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), Astiasarán, I. (Iciar), Gimeno, O. (Olga), Muguerza, E. (Edurne)   +3 more
core   +1 more source