Results 21 to 30 of about 84,282 (209)
Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods [PDF]
, 2009 Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids
Engels, W.J.M., Smit, B.A., Smit, G.
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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 +2 more
openaire +3 more sources
Behavior of Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella Typhimurium in teewurst, a raw spreadable sausage [PDF]
, 2009 The fate of Listeria monocytogenes, Salmonella Typhimurium, or Escherichia coli O157:H7 were separately monitored both in and on teewurst, a traditional raw and spreadable sausage of Germanic origin. Multi-strain cocktails of each pathogen (ca.
Nychas, George-John E. +6 more
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Effect of Combination of Lactiplantibacillus plantarum IMAUJBP3 and Limosilactobacillus reuteri IMAUJBR3 on the Quality and Peptide Antioxidant Capacity of Fermented Lamb Sausages [PDF]
Shipin KexueTo investigate the effect of the combination of Lactiplantibacillus plantarum IMAUJBP3 and Limosilactobacillus reuteri IMAUJBR3 on the quality and peptide antioxidant capacity of fermented sausages, this study prepared fermented lamb sausages with a ...
XIA Lingyan, QIAN Min, XU Ye, CHENG Feng, WANG Daixun, ZHANG Kaiping, TIAN Jianjun, JIN Ye
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Applied Sciences, 2021 This study aims to improve knowledge on fermented beef and fallow deer sausages and the effect of nitrite elimination and the addition of freeze dried acid whey on the fatty acid profile and volatile compounds. Three different formulations within each of
Małgorzata Karwowska +3 more
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Microbial Cell Factories, 2019 Background Probiotic bacteria can provide health benefits when delivered in functional foods. This study involved isolation of lactic acid bacteria (LAB) from traditionally dried and salted anchovy fish and characterization of their survival in simulated
Nadia S. AlKalbani +2 more
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Food Science of Animal Resources, 2018 This study investigated the effect of rice bran fiber (RBF) and wheat fibers (WF) on microbiological and physicochemical properties of fermented sausages during ripening and storage. The experimental design included three treatments: Control, no addition;
Ji-Taek Jung +6 more
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Revalorization of Cava Lees to Improve the Safety of Fermented Sausages. [PDF]
Foods, 2021 The revalorization of food processing by-products not only reduces the environmental impact of their disposal, but also generates added economic value. Cava lees consist of inactive cells of Saccharomyces cerevisiae, and though regarded as a valueless winery by-product, they are rich in fiber and phenolic compounds.
Hernández-Macias S +6 more
europepmc +7 more sources
, 2013 This paper presents the results of the examination of physicochemical, chemical and sensory properties of fermented sausages produced with inulin and pea fibre as fat replacers.
Vasilev, Dragan +2 more
core +5 more sources
Influence of freeze-dried acid whey addition on biogenic amines formation in a beef and deer dry fermented sausages without added nitrite [PDF]
Asian-Australasian Journal of Animal Sciences, 2020 Objective Aim of this study was to evaluate the influence of freeze-dried acid whey addition and the use a game meat (fallow deer) on a microbial content and the biogenic amines formation in dry fermented sausages.
Anna D. Kononiuk, Małgorzata Karwowska
doaj +1 more source