Results 161 to 170 of about 6,168 (217)

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

Effect of cranberry pomace on the physicochemical properties and inactivation of Salmonella during the manufacture of dry fermented sausages. [PDF]

Curr Res Food Sci, 2021
Lau ATY, Arvaj L, Strange P, Goodwin M, Barbut S, Balamurugan S.   +5 more
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, Wang L, Duan J, Yang X, Liu X, Zhang S, Sun B, Yu H, Gao X.   +11 more
europepmc   +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

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

4th International Summer School - Raw fermented sausages & Dry-cured meat products

, 2014

core  

Sensory acceptability of slow fermented sausages based on fat content and ripening time

Meat Science, 2010
7 pages, 6 figures, 3 tables.-- Printed version published in October 2010.Low fat dry fermented sausages were manufactured using controlled ripening conditions and a slow fermented process.
Alicia Olivares, JOSÉ Luis Navarro, Ana Salvador   +2 more
exaly   +2 more sources

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Probiotics in fermented sausages

Meat Science, 2008
Probiotic foods receive market interest as health-promoting, functional foods. They have been introduced in a wide range of food industries. However, commercial application of probiotic microorganisms in fermented sausages is not common yet. There are both advantages and disadvantages connected to fermented meat matrices.
De Vuyst, Luc, Falony, Gwen, Leroy, Frederic   +2 more
openaire   +3 more sources