Results 81 to 90 of about 3,605 (178)

ASSESSMENT OF FERMENTED SAUSAGE SAFETY

Техника и технология пищевых производств, 2015
The current trend is to create functional foods to improve the health of consumers. More often, these are products, which contain live microorganisms or bacterial starter cultures. An important property of bacterial starter cultures is the antagonism, i.e.
openaire   +1 more source

Bioaccessibility and Microencapsulation of Lactobacillus sp. to Enhance Nham Protein Hydrolysates in Thai Fermented Sausage. [PDF]

Foods, 2022
Phupaboon S, Kontongdee P, Hashim FJ, Kanpipit N, Matra M, Totakul P, Prommachart R, Phesatcha B, Wanapat M.   +8 more
europepmc   +1 more source

Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods. [PDF]

Foods, 2022
Jeong CH, Lee SH, Yoon Y, Choi HY, Kim HY.   +4 more
europepmc   +1 more source

Selection of commercial protective cultures to be added in Sardinian fermented sausage to control Listeria monocytogenes. [PDF]

Ital J Food Saf, 2022
Siddi G, Piras F, Spanu V, Meloni MP, Sanna R, Carta N, Errico M, Cuccu M, De Santis EPL, Scarano C.   +9 more
europepmc   +1 more source

Mycobiota and Mycotoxin Contamination of Traditional and Industrial Dry-Fermented Sausage Kulen. [PDF]

Toxins (Basel), 2021
Lešić T, Zadravec M, Zdolec N, Vulić A, Perković I, Škrivanko M, Kudumija N, Jakopović Ž, Pleadin J.   +8 more
europepmc   +1 more source

Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage. [PDF]

Foods, 2023
Akansel B, Yılmaz Oral ZF, Sallan S, Kaban G, Kaya M.   +4 more
europepmc   +1 more source

Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the "Chorizo Zamorano" Dry Fermented Sausage. [PDF]

Foods, 2022
Hernández-Jiménez M, Martínez-Martín I, Vivar-Quintana AM, Revilla I.   +3 more
europepmc   +1 more source

Effect of Various Doses of Electron Beam Irradiation Treatment on the Quality Characteristics of Vacuum-Packed Dry Fermented Sausage during Refrigerated Storage. [PDF]

Prev Nutr Food Sci, 2022
Ameer A, Seleshe S, Kang SN.
europepmc   +1 more source

Effects of Aloe vera utilization on physochemical and microbiological properties of Turkish dry fermented sausage. [PDF]

J Food Sci Technol, 2022
Uşan E, Kılıç GB, Kılıç B.
europepmc   +1 more source

Evaluation of the quality characteristics of fermented sausages and sausage-like products sold in kars

Eurasian Journal of Veterinary Sciences, 2013
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 using traditional methods by local butcher shops in the province of Kars.
Sezer, Çiğdem, Aksoy, Aksem, Çelebi, Özgür, Deprem, Turgay, Öğün, Metin, Oral, Nebahat Bilge, Vatansever, Leyla, Güven, Abamüslüm   +7 more
openaire   +2 more sources