Results 151 to 160 of about 6,168 (217)

Sensory and neural responses to flavor compound 3-Methylbutanal in dry fermented sausages: Enhancing perceived overall aroma. [PDF]

Food Chem X
Chen L, Yang T, Liu R, Xu Q, Ge Q, Wu M, Yu H.   +6 more
europepmc   +1 more source

Autochthonous fungi are central components in microbial community structure in raw fermented sausages. [PDF]

Microb Biotechnol, 2022
Zwirzitz B, Thalguter S, Wetzels SU, Stessl B, Wagner M, Selberherr E.   +5 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  

Heterofermentative process in dry fermented sausages- a case report

, 2012
In certain circumstances the fermentation process in dry fermented sausages converts to heterofermentation pathway leading to acetic acid and carbon dioxide beside lactic acid.
Marta Dušková, Ondrej Šedo, Josef Kameník, Alena Saláková   +3 more
core  

In Silico Discovery and Sensory Validation of Umami Peptides in Fermented Sausages: A Study Integrating Deep Learning and Molecular Modeling. [PDF]

Foods
Geng H, Xu C, Ma H, Dai Y, Jiang Z, Yang M, Zhu D.   +6 more
europepmc   +1 more source

Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages. [PDF]

Front Microbiol, 2021
Xu Y, Zhu Y.
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

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

Microbial Ecology of French Dry Fermented Sausages and Mycotoxin Risk Evaluation During Storage. [PDF]

Front Microbiol, 2021
Coton M, Deniel F, Mounier J, Joubrel R, Robieu E, Pawtowski A, Jeuge S, Taminiau B, Daube G, Coton E, Frémaux B.   +10 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