Results 141 to 150 of about 6,168 (217)

Influence of Common Reducing Agents on Technological Parameters of Dry-Fermented Sausages with Low Fat Content. [PDF]

Foods, 2022
Vioque-Amor M, Gómez-Díaz R, Clemente-López I, Sánchez-Giraldo M, Avilés-Ramírez C.   +4 more
europepmc   +1 more source

Revalorization of Cava Lees to Improve the Safety of Fermented Sausages. [PDF]

Foods, 2021
Hernández-Macias S, Ferrer-Bustins N, Comas-Basté O, Jofré A, Latorre-Moratalla M, Bover-Cid S, Vidal-Carou MDC.   +6 more
europepmc   +1 more source

Comparative analysis of fermented sausages from purebred and crossbred Bamei pig: physicochemical properties, fatty acids, microbiota, and metabolites. [PDF]

Food Chem X
Xiang S, Wang Y, Zheng J, Tan Z, Wu G, Wang L, Zhang J, Luo X, Zhang X, Wang H.   +9 more
europepmc   +1 more source

Assessing the Impact of Different Technological Strategies on the Fate of Salmonella in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models. [PDF]

Microorganisms, 2023
Austrich-Comas A, Jofré A, Gou P, Bover-Cid S.   +3 more
europepmc   +1 more source

The effect of two-stage temperature fermentation regulation on the microbial community and flavor profiles of shallow-fermented sausages inoculated with <i>Staphylococcus xylosus</i> and <i>Staphylococcus carnosus</i> starter cultures. [PDF]

Food Chem X
Chen H, Qian X, Tang M, Tan X, Li H, Zhang Y.   +5 more
europepmc   +1 more source

Potential Correlation between Microbial Diversity and Volatile Flavor Compounds in Different Types of Korean Dry-Fermented Sausages. [PDF]

Foods, 2022
Kim JH, Lee ES, Kim BM, Oh MH.
europepmc   +1 more source

Effects of Plant Substitutes for Nitrite on the Technological Characteristics of Fermented Sausages: A Comprehensive Review. [PDF]

Food Sci Nutr
Tahmouzi S, Alizadeh Salmani B, Eskandari S, Arab M.   +3 more
europepmc   +1 more source

In vitro digestion of nitrite and nitrate preserved fermented sausages - New understandings of nitroso-compounds' chemical reactivity in the digestive tract. [PDF]

Food Chem X, 2022
Keuleyan E, Bonifacie A, Sayd T, Duval A, Aubry L, Bourillon S, Gatellier P, Promeyrat A, Nassy G, Scislowski V, Picgirard L, Théron L, Santé-Lhoutellier V.   +12 more
europepmc   +1 more source

Probiotics and Honey: Boosting Functional Properties in Dry Fermented Sausages. [PDF]

Microorganisms
Petrović TŽ, Tomović VM, Marković KG, Semedo-Lemsaddek T, Grujović MŽ.   +4 more
europepmc   +1 more source

Substituting Fat with Olive Oil, Mash Potato, or a Gelatin Matrix in Low-Salt-Content Dry-Fermented Sausages. [PDF]

Foods, 2022
Panea B, Ripoll G.
europepmc   +1 more source