Results 131 to 140 of about 6,168 (217)

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

Development of Healthier and Functional Dry Fermented Sausages: Present and Future. [PDF]

Foods, 2022
Sirini N, Munekata PES, Lorenzo JM, Stegmayer MÁ, Pateiro M, Pérez-Álvarez JÁ, Sepúlveda N, Sosa-Morales ME, Teixeira A, Fernández-López J, Frizzo L, Rosmini M.   +11 more
europepmc   +1 more source

The Characterization of Dry Fermented Sausages under the "Chorizo Zamorano" Quality Label: The Application of an Alternative Statistical Approach. [PDF]

Foods, 2023
Plaza J, Ávila-Zarza C, Vivar-Quintana AM, Revilla I.   +3 more
europepmc   +1 more source

Characterization of Lactic Acid Bacteria Isolated from Spontaneously Fermented Sausages: Bioprotective, Technological and Functional Properties. [PDF]

Foods, 2023
Nikodinoska I, Tabanelli G, Baffoni L, Gardini F, Gaggìa F, Barbieri F, Di Gioia D.   +6 more
europepmc   +1 more source

Effect of Lipid Oxidation Products on Histamine Formation in Fermented Sausages. [PDF]

Foods
Xu Y, Zhang H, Wang H, Zhang W, Wang Y.
europepmc   +1 more source

Inoculation of Lactobacillus sakei on Quality Traits of Dry Fermented Sausages. [PDF]

Prev Nutr Food Sci, 2021
Ameer A, Seleshe S, Kim BJ, Kang SN.
europepmc   +1 more source

Bioprotective and Technological Roles of Lactic Acid Bacteria in Reduced-Sodium Fermented Sausages. [PDF]

Foods
Bertuci ML, Bis Souza CV, Alves CA, Todorov SD, Penna ALB, Barretto ACDS.   +5 more
europepmc   +1 more source

Control of Listeria monocytogenes in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing. [PDF]

Front Microbiol, 2022
Austrich-Comas A, Serra-Castelló C, Jofré A, Gou P, Bover-Cid S.   +4 more
europepmc   +1 more source

Reports of the Scientific Committee for Food. Thirty-sixth series [PDF]

, 1997

core  

Multi-omics analysis of flavor and quality modulation in dry-fermented sausages with textured pea protein. [PDF]

Food Chem X
Li Y, Zhang J, Liu X, Zhang D, Blank I, Feng X, Zhang N, Liu Z, Ding X, Li C, Xu X, Tang C, Zhou G, Liu Y.   +13 more
europepmc   +1 more source