Results 91 to 100 of about 84,334 (209)

New Formulation towards Healthier Meat Products: Juniperus communis L. Essential Oil as Alternative for Sodium Nitrite in Dry Fermented Sausages

Foods, 2020
The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and ...
Vladimir Tomović, Branislav Šojić, Jovo Savanović, Sunčica Kocić-Tanackov, Branimir Pavlić, Marija Jokanović, Vesna Đorđević, Nenad Parunović, Aleksandra Martinović, Dragan Vujadinović   +9 more
doaj   +1 more source

From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Aminopeptide seasonings, produced through proteolytic fermentation or enzymatic hydrolysis, represent a global family of ingredients with a high concentration of umami‐active free amino acids and umami‐ or kokumi‐active peptides derived from protein‐rich substrates.
José María Martín‐Miguélez, José de la Rosa Morón, Nabila Rodríguez Valerón, Alberto Alía, Josué Delgado   +4 more
wiley   +1 more source

Screening of lactic acid bacteria with high protease activity from fermented sausages and antioxidant activity assessment of its fermented sausages

, 2019
This study was conducted to screen the lactic acid bacteria (LAB) with admirable technological properties and high protease activity from traditional Chinese fermented sausages, and to investigate the effects of LAB on the antioxidant activity of ...
Jian Sun (27858), Chen-Chen Cao (3855985), Mei-Qin Feng (6815558), Xing-Lian Xu (1993843), Guang-Hong Zhou (1623163)   +4 more
core   +1 more source

Recent Advances in Food Allergens and Emerging Biosensing Technologies

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Food allergies have become a worldwide public health issue, highlighting the critical need for rapid, sensitive, and field‐deployable detection strategies. While traditional detection methods offer high accuracy, their high cost, operational complexity, and lengthy analysis time limit their applicability for rapid screening purposes.
Maojie Hu, Youfa Wang, Yuxin Wang, Liqiushi Deng, Geoffrey I. N. Waterhouse, Vijaya Raghavan, Jin Wang   +6 more
wiley   +1 more source

Loss of Cured Pigment in Dehydrating Fermented Sausage

Journal of Food Protection, 1977
An increase (P < 0.01) in the content of total heme pigment found during dehydration of a fermented sausage resulted from a concentrating effect due to the moisture loss from sausages. The percent of the total pigment converted to the "cured" nitric oxide heme pigment decreased (P < 0.01) during dehydration, indicating possible nitric oxide ...
J C, Acton, R L, Dick
openaire   +2 more sources

Parahidroxifenilsalicilamida e natamicina no controle de fungos na superfície de salames tipo milano [PDF]

, 2012
Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2009O estudo objetivou o controle da proliferação de fungos nas câmaras de maturação de ...
Matos, Celles Regina de
core  

Evolution of free amino acids, biogenic amines and volatile compounds in fermented sausages inoculated with Lactiplantibacillus plantarum and Staphylococcus simulans

Food Science and Human Wellness
Lactic acid bacteria and coagulase-negative staphylococci play an important role in the production of fermented sausages, such as inhibiting the growth of undesirable bacteria and antioxidant.
Xuefei Shao, Huhu Wang, Xiangyu Song, Mingyuan Huang, Jian Sun, Xinglian Xu   +5 more
doaj   +1 more source

Physicochemical, Bioactive, and Clinical Evaluation of Blueberry‐Enriched Kombucha as a Functional Beverage

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT This study aimed to develop a blueberry‐flavored kombucha and evaluate its functional properties and effects on human intestinal health. The beverage was produced from green tea and sucrose, fermented with a symbiotic culture of bacteria and yeasts (SCOBY), followed by the addition of blueberry syrup and a second fermentation stage.
Angelica Morgan Anselmini, Gabrieli Lorandi, Marcieli Peruzzolo, Itamar Luís Gonçalves, Rogério Luis Cansian, Jamile Zeni, Eunice Valduga, André Keng Wei Hsu, Vivian Polachini Skzypek Zanardo, Geciane Toniazzo Backes   +9 more
wiley   +1 more source

Aromatic Profile, Physicochemical and Sensory Traits of Dry-Fermented Sausages Produced without Nitrites Using Pork from Krškopolje Pig Reared in Organic and Conventional Husbandry

Animals, 2019
Dry-fermented sausages were produced in a traditional way, without addition of nitrites and starter cultures, from meat of an autochthonous breed (Krškopolje pig) raised either in a conventional indoor or organic husbandry system.
Martin Škrlep, Marjeta Čandek-Potokar, Nina Batorek-Lukač, Urška Tomažin, Mónica Flores   +4 more
doaj   +1 more source

Sensory Perceptions, Evoked Emotions, and Instrumental Parameters of Plant‐Based and Hybrid Meatballs Added With Fermented Cashew Apple Waste: A Multifactorial Approach

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Growing demand for proteins has driven exploration of unconventional plant matrices combined with fermentation technologies. Cashew apple bagasse, a byproduct of juice production, is a potential fermentation substrate for microbial protein production (single‐cell protein).
Natália Ferreira Negreiros, Rogério Silva de Almeida, Tatiana Colombo Pimentel, Mercia de Sousa Galvão, Tânia Beatriz Santos Cândido, Leila Moreira de Carvalho, Normando Mendes Ribeiro‐Filho, Lary Souza Olegario, Taliana Kênia Alencar Bezerra, Marta Suely Madruga, Fábio Anderson Pereira da Silva   +10 more
wiley   +1 more source