Results 41 to 50 of about 84,282 (209)

Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation

, 2009
The inactivation kinetics in the death of Listeria innocua NTC 11288 (more radioresistant than five different strains of Listeria monocytogenes) and Salmonella Enterica serovar Enteritidis and S.
Cambero Rodríguez, María Isabel, Hoz Perales, Lorenzo De La, Cabeza Briales, María Concepción, Ordóñez Pereda, Juan Antonio, Velasco De Diego, Raquel   +4 more
core   +1 more source

Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E

Food Science of Animal Resources, 2019
This study was performed to determine changes in mutagenicity and biogenic amine concentrations in sausages fermented with six different starter cultures treated with vitamins C and E.
Hyeong Sang Kim, Seung Yun Lee, Hea Jin Kang, Seon-Tea Joo, Sun Jin Hur   +4 more
doaj   +1 more source

Bioactive compounds in insects—Composition, extraction, functionality, food applications, and safety concerns

Food Biomacromolecules, EarlyView.
This review synthesizes 94 studies (2000–2025) exploring edible insects as sustainable sources of peptides, lipids, and chitin. Utilizing “green” extraction, these bioactives offer antioxidant and antimicrobial benefits for functional foods. However, addressing safety concerns like allergenicity and heavy metals through standardized frameworks remains ...
Blessing Rachael Adeyeye, Samuel Ayofemi Olalekan Adeyeye   +1 more
wiley   +1 more source

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

Properties and aromatic profile of dry-fermented sausages produced from Krškopolje pigs reared under organic and conventional rearing regime

Animal, 2018
Krškopolje pig, the only Slovenian autochtonous breed is still relatively untapped, with almost no information available on the effect of rearing conditions or its aptitude for processing and meat product quality.
M. Škrlep, M. Čandek-Potokar, U. Tomažin, N. Batorek Lukač, M. Flores   +4 more
doaj   +1 more source

Volatile N-nitrosamines in Spanish commercial meat products and in fermented sausages prepared with different ingoing amounts of nitrate and nitrite. [PDF]

Heliyon
Spanish commercial dry fermented sausages and dry hams, manufactured with and without nitrate and/or nitrite have been screened for volatile N-nitrosamine (VNA) content.
Hospital XF, Fernández M, Morales P, Alba C, Haza AI, Hierro E.   +5 more
europepmc   +2 more sources

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