Results 81 to 90 of about 13,624 (209)
Indigenous starter cultures to improve quality of artisanal dry fermented sausages from Chaco (Argentina) [PDF]
, 2015 Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performance in situ and considering technological features of the
Castro, Marcela Paola +4 more
core +3 more sources
eFood, Volume 7, Issue 1, February 2026.The article underscores the promising future perspectives of utilizing agro‐industrial waste, envisioning sustainable production processes, and meeting the increasing demand for environmentally friendly and health‐promoting products. ABSTRACT The growing imperative for increased food production has propelled an example alteration in the perception of ...
Fakhar Islam +9 more
wiley +1 more source
Salmonella enterica subsp. enterica along the pig commodity chain in Vietnam [PDF]
, 2008 Foodborne diseases are a particularly important concern in the current Vietnamese context, shortly after accession to the WTO, not only for public health reasons, but also because of the global evolution of consumer demand and habits, the production ...
Bily, L. +14 more
core
Optimizing Cattle, Yak, Camel, and Horse Meat Processing: Species‐Sex Physicochemical Drivers
Food Science &Nutrition, Volume 14, Issue 2, February 2026.Species primarily determines the nutritional and processing traits of cattle, yak, camel, and horse meats; yak stands out for superior nutrition (high protein/EAA/MUFAs) but requires tenderization, while horse offers greater tenderness but has a darker color and low water‐holding capacity.
Xueyuan Bai +9 more
wiley +1 more source
Dry fermented buffalo sausage with sage oil extract: Safety and quality
Grasas y Aceites, 2010 Sage oil extract was added during the preparation of dry fermented buffalo meat sausage. Some chemical, microbial and sensory characteristics of sausages were evaluated during the ripening period.
Ferial M. Abu Salem, Hayam M. Ibrahim
doaj +1 more source
Food Science &Nutrition, Volume 14, Issue 2, February 2026.This retrospective study evaluates whether greater adherence to an anti‐inflammatory diet is associated with biomarkers and gut microbiota profiles linked to reduced colorectal cancer risk. The study seeks to clarify how dietary patterns influence inflammation and gut microbiota, providing insights to guide effective prevention strategies for ...
Hantao Wang, Yunjie Shi, Wei Wang, Xu Li
wiley +1 more source
Evaluation of the Biogenic Amines and Microbial Contribution in Traditional Chinese Sausages
Frontiers in Microbiology, 2019 Biogenic amines (BAs) in sausages represent a health risk for consumers, and thus investigating the BAs accumulation mechanism is important to control the BAs.
Lu Li +11 more
doaj +1 more source
Journal of Food Science, Volume 91, Issue 2, February 2026.ABSTRACT Global food systems face increasing environmental, ethical, and health‐related challenges, prompting the search for sustainable protein alternatives. Cultured meat has emerged as a promising option, offering potential benefits such as reduced environmental impact, improved animal welfare, and nutritional customization.
Ana Carolina Agne Ferreira Zão +3 more
wiley +1 more source
The effect of addition of biostarter “bekasam” on the quality and characteristics of fermented catfish (Pangasius sp.) sausage [PDF]
BIO Web of ConferencesFermented fish sausage is one of the processed fish meat products that utilizes the role of Lactic Acid Bacterias (LABs). To accelerate the fermentation process of sausages, it is necessary to add a starter culture in the form of a fermented fish ...
Leksono Tjipto +4 more
doaj +1 more source
, 2018 Coagulase-negative staphylococci (CNS) are involved in colour and flavour formation of fermented meats. Their communities are established either spontaneously, as in some artisan-type products, or using a starter culture.
De Smet, Stefaan +4 more
core +1 more source