Results 101 to 110 of about 84,334 (209)
The use of edible insects in human food
Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 5775-5787, 15 August 2026.Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira +5 more
wiley +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
Chapter 6: Fermented sausages: a potential source of biogenic amines
, 2019 Biogenic amines (BAs) occur in high amounts in fermented meat products, which is due to microbial activities, the manufacturing process, and raw materials. Tyramine is the most abundant, while putrescine and cadaverine presence is more variable.
Paparella A. +3 more
core +1 more source
Future FoodsIn a circular economy, fermented fish residue could be converted into high-calcium fish bone powder for fish sausages to reduce fish waste. To create product concepts for such sausages, this study aimed to (1) identify customer behaviors, needs, and ...
Sasichakorn Wongsaichia +4 more
doaj +1 more source
A survey on composition and microbiota of fresh and fermented yak milk at different Tibetan altitudes [PDF]
, 2009 Yak milk is a type of milk that people are less familiar with due to its remote geographical location, the particular geographical environment and climatic conditions in Tibet, which may have significant effects on composition, microbiota and ...
Li Yu +17 more
core +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
Effect of starter cultures on taste-active amino acids and survival of pathogenic Escherichia coli in dry fermented beef sausages [PDF]
, 2018 The accumulation of taste-active compounds during ripening determines the taste of fermented meats; however, the contribution of defined starter cultures to glutamate during sausage ripening remains unknown.
Gänzle, Michael G. +2 more
core +1 more source
Main factors affecting the consumer acceptance of argentinean fermented sausages [PDF]
, 2012 Microbiological, physicochemical and sensory characteristics of most popular Argentinean fermented sausages were evaluated in order to detect drivers of consumer liking.
López, Constanza María +3 more
core +1 more source
Foods, 2019 The aim of the present study was to investigate the effect of sugar content (0, 0.30, and 0.60%) on quality attributes and shelf-life of dry-fermented sausages stored for 66 days containing free or immobilized Lactobacillus casei ATCC 393 on wheat.
Marianthi Sidira +4 more
doaj +1 more source
The determination of some biogenic amines in Turkish fermented sausages consumed in Van
Toxicology Reports, 2018 Biogenic amines, has been implicated as the causative agent in several outbreaks of food poisoning. Fermented food such as Turkish style fermented sausages can also contain biogenic amines, microorganisms possessing the enzymes decarboxylase, which ...
Kamil Ekici, Abdullah Khalid Omer
doaj +1 more source