Results 81 to 90 of about 87,639 (208)
Food Science &Nutrition, Volume 14, Issue 8, August 2026.This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley +1 more source
Fermented Cyprinus carpio L. sausage
, 2001 This study was carried out to investigate the appropriateness of carp (Cyprinus carpio L.) meat in the making of fermented sausage. Carp were obtained from Keban Dam Lake. Four groups of sausages were produced.
Dinçoğlu, Ahmet +2 more
core +1 more source
Effect of cheese as a fat replacer in fermented sausage [PDF]
Journal of Food Science and Technology, 2012 The effects of beef fat substitution with kashar cheese were studied in traditional Turkish fermented sausage; sucuk. Six sucuk formulations were prepared by replacing 0, 10, 20, 30, 40 and 50% of beef fat was substituted with kashar cheese. The fat substitution of fat with kashar cheese decreased fat content and increased protein content of the ...
openaire +2 more sources
Food Science &Nutrition, Volume 14, Issue 8, August 2026.Fish waste is valorized into omega‐3‐rich bioactive lipids (EPA and DHA), followed by stabilization through advanced encapsulation technologies to prevent oxidation and improve storage stability. Encapsulation protects polyunsaturated fatty acids from oxidation, improves storage stability, enables controlled gastrointestinal release, and enhances ...
Abebe Desalegn +5 more
wiley +1 more source
Use of Bacterial Cultures in the Ripening of Fermented Sausages
Journal of Food Protection, 1989 Pure bacterial cultures were used in the production of Argentina salami, the most popular cured meat product in the country. Three selected groups of two strains each of Lactobacillus plantarum and Micrococcus varians were used as a starter cultures, with two different sugar concentrations.
Graciela M, Vignolo +2 more
openaire +2 more sources
Application of advanced microwave technology to enhance the heating efficiency of pork sausage heating [PDF]
ITM Web of ConferencesThe most commonly used method for heating fermented pork sausage in Thailand is grilling over a charcoal stove. However, this method presents several drawbacks, including air pollution, which directly affects human health.
Chaihirunkarn Kittichai +3 more
doaj +1 more source
The effect of kefir starter on Thai fermented sausage product [PDF]
, 2007 The effect of kefir starter from Wilderness Family Naturals Company on the initial formulation of Thai fermented sausage were evaluated. The differences found among batches in the main microbial populations and pH were not significant.
Payom Keatikumjorn, Marisa Jatupornpipat
core
IN TRADITIONAL DRY FERMENTED SAUSAGE (“SUCUK”)
, 2008 The effect of Urtica dioica L. on the growth of Staphylococcus aureus was investigated in "sucuk," a Turkish dry fermented sausage. The different levels of dried ground U. dioica L.
M. KAYA +5 more
core +1 more source
The Fate of Yersinia pseudotuberculosis in Raw Fermented Meat Products
Applied SciencesYersinia pseudotuberculosis is a foodborne pathogen with an animal reservoir, thus being able to spread via contaminated meat. The survival of Y. pseudotuberculosis during the ripening and storage of artificially contaminated spreadable fermented sausage
Radka Hulánková, Irena Svobodová
doaj +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