Results 151 to 160 of about 84,334 (209)

The Effect of Tomato Pomace on the Oxidative and Microbiological Stability of Raw Fermented Sausages With Reduced Addition of Nitrites. [PDF]

Int J Food Sci
Skwarek P, Karwowska M.
europepmc   +1 more source

Effects of Lacticaseibacillus rhamnosus LOCK900 on Development of Volatile Compounds and Sensory Quality of Dry Fermented Sausages. [PDF]

Molecules, 2021
Sionek B, Tambor K, Okoń A, Szymański P, Zielińska D, Neffe-Skocińska K, Kołożyn-Krajewska D.   +6 more
europepmc   +1 more source

Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity. [PDF]

Foods, 2021
Barbieri F, Tabanelli G, Montanari C, Dall'Osso N, Šimat V, Smole Možina S, Baños A, Özogul F, Bassi D, Fontana C, Gardini F.   +10 more
europepmc   +1 more source

Indigenous Lactic Acid Bacteria as Antioxidant Agents in the Production of Organic Raw Fermented Sausages. [PDF]

Antioxidants (Basel)
Łepecka A, Szymański P, Okoń A.
europepmc   +1 more source

Microbiological and Physicochemical Profile of Traditionally Produced Chouriça de Carne Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groups. [PDF]

Foods
Faria AS, Bonilla-Luque OM, Carvalho L, Fernandes N, Prieto MA, Cadavez V, Gonzales-Barron U.   +6 more
europepmc   +1 more source

Beneficial Effects of <i>Lactobacillus delbrueckii subsp. lactis</i> N102 and <i>Lactobacillus sakei</i> H1-5 Added as Starter Strains on the Metabolome, Safety and Quality of Dry-Fermented Sausages. [PDF]

Foods
Jiao Y, Cai M, Tang W, Wang Z, Liu Y.
europepmc   +1 more source

Characteristics of Lactic Acid Bacteria as Potential Probiotic Starters and Their Effects on the Quality of Fermented Sausages. [PDF]

Foods
Liu Y, Gao S, Cui Y, Wang L, Duan J, Yang X, Liu X, Zhang S, Sun B, Yu H, Gao X.   +10 more
europepmc   +1 more source

Strategies for enhanced microbial safety of organic fermented sausages and herbal ingredients

Produce fermented organic sausages and herbal, fermentation extracts with enhanced microbial safety. 1. Document the quality and microbial safety of organic fermented sausages and perform analyses of production processes with regard to microbial risks.

core  

Allergy to dry fermented sausage.

Journal of investigational allergology & clinical immunology, 2009
I, Bobolea, P, Barranco, J, Jurado-Palomo, M, Pedrosa, S, Quirce   +4 more
openaire   +1 more source

Whole-genome analysis suggesting probiotic potential and safety properties of Pediococcus pentosaceus DSPZPP1, a promising LAB strain isolated from traditional fermented sausages of the Basilicata region (Southern Italy). [PDF]

Front Microbiol
Tathode MS, Bonomo MG, Zappavigna S, Mang SM, Bocchetti M, Camele I, Caraglia M, Salzano G.   +7 more
europepmc   +1 more source