Results 111 to 120 of about 84,334 (209)
Food Science of Animal ResourcesThe objective of this study was to isolate, identify, and evaluate novel Korean starter cultures for use in fermented sausages. A total of 72 strains were isolated from various indigenous sources, including Nuruk, Jeotgal, and mudflats on the west coast ...
Sujeong Lee +5 more
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Quality analysis of soybean protein vegetarian sausages of fermented by different Saccharomyces cerevisiae [PDF]
Zhongguo niangzaoTo improve the quality and flavor of vegetarian sausages, using soy protein as the base material, fermented soy protein vegetarian sausage was prepared by inoculating commercial Saccharomyces cerevisiae 32717 and S.
WANG Jiayi, WANG Zhengrong, PAN Xiaoqian, ZHAO Changwen, LIN Dongmei
doaj +1 more source
The influence of Lactobacillus paracasei LPC-37 on selected properties of fermented sausages [PDF]
, 2015 Fermented sausages rank among non-heat-treated meat products. Their nutritional properties are similar to the raw material, simultaneously their microbial safety and stability is ensured using additives and specific microbial cultures.
Staruch, Ladislav +3 more
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International Journal of Food StudiesSausages, a global favorite, generated $6 billion in African market revenue in 2018, but their reliance on animal fat poses health risks like diabetes and cardiovascular diseases.
Jane Tafadzwa Muchekeza +3 more
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Bioactive components of fermented soya beans effective against diarrhoea-associated bacteria [PDF]
, 2010 Tempe is a fermented food, obtained by fungal fermentation of soya beans. During the processing specific flavour, texture and nutritional properties are achieved. Previous research has indicated that tempe reduced the incidence and severity of diarrhoea.
Roubos-van den Hil, P.J.
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Sensory quality characteristics of catfish fermented sausage (Pangasius sp.) with the addition of biostarter from fermented sausages [PDF]
Fermented sausages are processed meat products made through a fermentation process with or without the help of bacterial starter cultures. The source of microorganisms in making fermented sausages can be sourced from natural microorganisms in meat ...
Sinulingga, Elsa Apriana Br. +2 more
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Quality parameters of dry fermented sausages
, 2012 The aim of this study was to evaluate quality parameters of dry fermented sausages. Samples of two types of dry fermented sausages were sampled – sausage “Poličan“ and “Lovecký salám“, from three different producers.
Pavlík, Zdeněk
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Majallah-i ̒Ilmī-i Shīlāt-i Īrān, 2017 In this study, the effects of inoculation of two lactic acid bacteria including Pediococcus pentosaceu and Lactobacillus plantarum were evaluated on the fermented fish sausages produced from Common carp, as a model, at incubation temperature of 35˚C ...
A Jafarpour; F Yazdanprast; R Safari
doaj
Sastav lipida fermentisanih kobasica sa dodatkom lanenog ulja [PDF]
, 2018 The study examined the fatty acid profile of fermented sausages in which one part of backfat (making up 5%, 7% and 9% of the control treatment formulation) was replaced with flaxseed oil pre-treated with alginate and soy protein isolate.
Stajic, Slavisa +4 more
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Production of fermented sausages with olive oil, probiotics and prebiotics
, 2015 Dry fermented sausages produced without starter cultures constitute useful sources of novel lactic acid bacteria (LAB) with probiotic properties. These bacteria are very promising for future use in sausage production with improved organoleptic, sensory ...
Μάγρα, Ταξιαρχούλα +1 more
core +1 more source