Results 41 to 50 of about 6,168 (217)

Potential of Bee Pollen as a Nutraceutical And/Or Functional Ingredient for Metabolic Syndrome Management: In Vitro Antioxidant, Anti‐Inflammatory, and Digestive Enzyme Inhibitory Activities

Food Chemistry International, EarlyView.
Bee pollen samples from China and Spain exhibited in vitro antioxidant, anti‐inflammatory, and digestive enzyme inhibitory activities due to their composition, suggesting their potential as a nutraceutical or functional ingredient to help counteract oxidative stress, chronic inflammation, and metabolic disorders.
Adriana Maite Fernández‐Fernández, Victoria Olt, Jessica Báez, Marcelo Miraballes, Melissa Romero, Cecilia Dauber, Ignacio Vieitez, Estela Santos, Adriana Gámbaro, Alejandra Medrano   +9 more
wiley   +1 more source

Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids

, 2005
This work has been supported by the Comisión Interministerial de Ciencia y Tecnologı́a (CICYT) (ALI 96-0928 project)The addition of free amino acids in the manufacture of dry-fermented sausages, as a method to enhance their flavour, was evaluated.For ...
Herranz Hernández, María Beatriz, Hoz Perales, Lorenzo De La, Ordóñez Pereda, Juan Antonio, Fernández Álvarez, Manuela, Hierro Paredes, Eva   +4 more
core   +1 more source

Physicochemical and sensory characteristics of fermented sheepmeat sausage [PDF]

Food Science & Nutrition, 2014
AbstractThe aim of the study was to compare the physicochemical and sensory characteristics of fermented, cured sausages made from equivalent muscle groups of beef, pork, and sheepmeat. The last has no commercial examples and represents an unexploited opportunity. Using seven replicates of shoulder meat and subcutaneous fat, sausages were made with 64%,
Lu, Y, Young, OA, Brooks, JD
openaire   +3 more sources

Debaryomyces hansenii Strains from Traditional Chinese Dry-Cured Ham as Good Aroma Enhancers in Fermented Sausage

Fermentation
In some countries, yeasts are still not allowed in the production of commercially fermented sausages. Therefore, further research is needed on producing fermented meat products using different strains of yeasts. In this study, two strains of Debaryomyces
Xiaoying Yang, Shan Xiao, Jihui Wang
doaj   +1 more source

Food Contamination and Safety in Nigeria: A Systematic Synthesis of Heavy Metals, Microbial Pathogens, and Health Risk Metrics

Food Safety and Health, EarlyView.
This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi, Naomi A. Mogborukor, Baridoo Donatus Dooka, Polycarp Dauda Madaki, Chiara Frazzoli, Mohamed Haddad, Orish Ebere Orisakwe   +6 more
wiley   +1 more source

Propriedades tecnológicas de Lactobacillus plantarum isolados de salames artesanais e aplicado como cultivo iniciador em salame tipo milano [PDF]

, 2007
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Ciência dos Alimentos.O objetivo do presente trabalho foi obter uma cultura ácido láctica, como cultivo iniciador para produtos cárneos, isolada ...
Sawitzki, Maristela Cortez
core  

Physicochemical, microbiological, and organoleptic properties of fermented lamb sausage enhanced by jack bean fortification

Теория и практика переработки мяса
Processing lamb meat into fermented sausages can reduce the risk of spoilage and extend shelf life. Fermented sausages are commonly made using lactic acid bacteria (LAB), resulting in a product that is acidic and less firm.
V. E. Wahyuni, I. I. Arief, C. Budima, A. Gunawan   +3 more
doaj   +1 more source

Sensory and Physicochemical Characteristics of Semi-dry fermented Beef Sausages produced with Fresh Ripe Plantain

Turkish Journal of Agriculture: Food Science and Technology, 2023
Fermented sausages are stable meat items typically prepared from comminuted mixtures of meat, spices, and salts and permitted to ripe under controlled conditions, where bacteria produce lactic acid quickly and reliably from added sugars in the form of ...
Worlah Yawo Akwetey, Awuni, Bernard Yaw, Yeboah Elizabeth   +2 more
doaj   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source

Physicochemical, biochemical and sensory properties for the characterization of Petrovská klobása (traditional fermented sausage) [PDF]

Acta Periodica Technologica, 2010
A study was carried out on a typical homemade Petrovská klobasá in order to characterize this traditional dry-fermented sausage, to provide a basis for establishing the quality standard and protecting designation of origin.
Ikonić Predrag M., Petrović Ljiljana S., Tasić Tatjana A., Džinić Natalija R., Jokanović Marija R., Tomović Vladimir M.   +5 more
doaj   +1 more source