Results 121 to 130 of about 6,168 (217)

Evaluation of antioxidative properties of Geranium macrorrhizum and Potentilla fructiosa extracts in Dutch style fermented sausages

, 2007
Antioxidative properties of Geranium macrorrhizum, Potentilla fruticosa and Rosmarinus officinalis (as a reference) extracts were evaluated in Dutch style fermented sausages. Extracts were incorporated into sausages during preparation.
Beek, T.A., van, Linssen, J.P.H., Mulder, E., Houben, J.H., van Beek, T.A., Miliauskas, G., Venskutonis, P.R.   +6 more
core   +1 more source

Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages. [PDF]

Curr Res Food Sci, 2023
García-López JD, Barbieri F, Baños A, Madero JMG, Gardini F, Montanari C, Tabanelli G.   +6 more
europepmc   +1 more source

Effect of gamma irradiation on microbiological quality of fermented sausages

, 2007
Turkish fermented sausages are one of the commonly consumed meat products in Turkey. In this study the effects of low dose gamma irradiation (1, 2 and 3 kGy) on the microbiological quality properties of Turkish fermented sausages have been investigated ...
Vural A., Ciftcioglu G., Aksu H.
core  

Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics. [PDF]

Gels, 2023
Siachou C, Zampouni K, Katsanidis E.
europepmc   +1 more source

Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods. [PDF]

Food Sci Anim Resour, 2023
Jeong CH, Lee SH, Kim HY.
europepmc   +1 more source

The effective of bacterial community dynamics driven by different starter cultures on the flavor development of Chinese fermented sausages. [PDF]

Food Chem X, 2023
Zhang D, Yang P, Liu K, Wu L, Li G, Zhang H, Ma X, Rong L, Li R.   +8 more
europepmc   +1 more source

A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages. [PDF]

Foods, 2023
Sallan S, Yılmaz Oral ZF, Kaya M.
europepmc   +1 more source

Taxonomical Identification and Safety Characterization of Lactobacillaceae from Mediterranean Natural Fermented Sausages. [PDF]

Foods, 2022
Bassi D, Milani G, Belloso Daza MV, Barbieri F, Montanari C, Lorenzini S, Šimat V, Gardini F, Tabanelli G.   +8 more
europepmc   +1 more source

Sensory quality characteristics of catfish fermented sausage (Pangasius sp.) with the addition of biostarter from fermented sausages

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., Leksono, Tjipto, Sidauruk, Santhy Wisuda   +2 more
core  

Fatty Acids Profile and Antioxidant Properties of Raw Fermented Sausages with the Addition of Tomato Pomace. [PDF]

Biomolecules, 2022
Skwarek P, Karwowska M.
europepmc   +1 more source