Results 51 to 60 of about 84,282 (209)

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

Sensory profiling of South Korean grape wines: a comparison of fast profiling methods and evaluation environments

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo, Han Sub Kwak, Seo‐Jin Chung, Kaixin Xiao, Mi‐Ran Kim, Jungmin Oh   +5 more
wiley   +1 more source

Influence of polyphenols on sensory properties of fermented sausages [PDF]

, 2021
In the current research, the use of polyphenols in the production of fermented sausages as a natural preservative and their influence on the sensory characteristics of these products were investigated. Polyphenols could have antimicrobial and antioxidant
Đurić, Spomenka, Vasilev, Dragan, Trbović, Dejana, Jovanović, Jelena, Nikolić, Aleksandra, Grković, Nevena, Đorđević, Vesna   +6 more
core   +1 more source

Microbial succession in representative fermented sausages: driving flavor development and variations across Eastern and Western products

Food Science of Animal Products
Fermented sausages, processed through microbial fermentation, have a long history and cultural significance. The fermentation process not only extends shelf life but also enhances flavor, texture, and nutritional value, making them integral to many ...
Wanying Song, Wenpeng Zhao, Mohan Li, Xiqing Yue   +3 more
doaj   +1 more source

Bee pollen as functional food and environmental bioindicator: current evidence and future challenges

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Bee pollen (BP), a plant‐derived product collected by honey bees, is increasingly promoted as a functional food due to its content of proteins, essential amino acids, lipids, vitamins, minerals, and bioactive compounds such as polyphenols and flavonoids.
Luigi Parrotta, Stefano Del Duca
wiley   +1 more source

Aroma components from dried sausages fermented with Staphylococcus xylosus

, 1994
Sausages with and without Staphylococcus xylosus were manufactured with four replicates. Antibiotics and a fungicide to inhibit growth of naturally occuring microorganisms were added to the control sausages.
Stahnke, Marie Louise Heller
core   +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

Evolution of free amino acids and volatile compounds in dry‐cured fermented 'salchichón' sausages superficially inoculated with different molds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Surface molds contribute to flavor development in dry‐cured fermented sausages through their effects on proteolysis, amino acid catabolism, and volatile compound formation. This study evaluated the influence of Aspergillus oryzae, Penicillium camemberti, Penicillium roqueforti and Penicillium nalgiovense on the evolution of free ...
José María Martín‐Miguélez, Alberto González‐Mohino, Jorge Ruiz‐Carrascal, Lary Souza Olegario, Josué Delgado   +4 more
wiley   +1 more source

Effect of Saccharomyces cerevisiae Y-8 on the Quality and Flavor of Fermented Sausages [PDF]

Shipin Kexue
In order to improve the quality and flavor of fermented sausages, the effects of mixtures of Saccharomyces cerevisiae Y-8 and Lactiplantibacillus plantarum Z43 in different proportions on the physical and chemical properties, volatile flavor compounds ...
FAN Xinyang, ZHANG Xiangmei, LIU Chengpeng, JI Xiwei, CHE Qi
doaj   +1 more source

Effects of age, sex, and renal function on bowel movement‐improving effects of Bifidobacterium bifidum G9‐1 on constipation in patients with type 2 diabetes mellitus and chronic kidney disease: A prespecified subgroup analysis of the BIRDIE study

Journal of Diabetes Investigation, EarlyView.
This prespecified subgroup analysis of the BIRDIE study demonstrated that Bifidobacterium bifidum G9‐1 improved stool consistency, bowel movement, and quality of life in patients with type 2 diabetes mellitus, chronic kidney disease, and specifically in age ≥ 65 years, male, and those with eGFR ≥60 mL/min/1.73 m2.
Fuki Ikeda, Junko Sato, Hidenori Yoshii, Hiroaki Satoh, Hirotsugu Uzawa, Daisuke Sugimoto, Reina Muto, Yuya Nishida, Hirotaka Watada   +8 more
wiley   +1 more source