Results 51 to 60 of about 6,168 (217)

Quality‐driven reformulation of Plantago ovata enriched non‐fermented beef salami

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Plantago ovata (psyllium) is a hydrocolloid additive that is used widely in foods; however, meat applications of this bioactive ingredient are limited. This study evaluated the effects of 0% to 5% Plantago husk on non‐fermented beef salami during 60 days of storage. Proximate composition, physicochemical properties, texture profile,
Tulay Elal Mus, Tulay Ozcan, Gokce Keser, Tugce Necla Selvi, Figen Cetinkaya, Hakan Ustuner, Nursen Senturk   +6 more
wiley   +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

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

Food System Change, Development, and Vulnerability in Semi‐Agricultural Areas of Tibet

Culture, Agriculture, Food and Environment, EarlyView.
ABSTRACT With social and economic development, food systems have significantly changed on the Tibetan plateau over the last two decades. However, the impact of dietary change on Tibetans and their communities remains less well known. This article examines how food change happens in semi‐agricultural areas of eastern Tibet within the context of ...
Cairang Gezang
wiley   +1 more source

Inactivation of Yersinia enterocolitica in Fermented Sausages during Fermentation [PDF]

Journal of Agricultural Science and Technology B, 2015
The purpose of this study was to evaluate the storage conditions as a way to increase the safety of fermented sausage, with the specific objectives to investigate the effect of storage time, pH value, water activity and microbiological status (Lactobacillus spp. and Enterobacteriaceae) on the levels of Yersinia enterocolitica in fermented sausages. For
Ivanović, Jelena, Mitrović, Radmila, Janjić, Jelena, Bošković, Marija, Đorđević, Vesna, Đorđević, Jasna, Baltić, Tatjana, Baltić, Milan Ž.   +7 more
openaire   +2 more sources

The use of edible insects in human food

Journal of the Science of Food and Agriculture, Volume 106, Issue 10, Page 5775-5787, 15 August 2026.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

Storage Characteristics of Staphylococcus xylosus-Fermented Low-Nitrite Sausages under Different Storage Durations and Packaging Methods [PDF]

Shipin Kexue
In order to investigate the storage characteristics of Staphylococcus xylosus-fermented low-nitrite sausages under different storage durations and packaging methods, sausages were stored under vacuum skin packaging (VSP) or modified atmosphere packaging (
PANG Fan, SONG Enqiao, YANG Xiaoyin, MAO Yanwei, ZHANG Yimin, LIANG Rongrong, ZHU Lixian, DONG Pengcheng, NIU Lebao
doaj   +1 more source

Gluten Analysis and Regulation: Scientific, Analytical, and Economic Dimensions of Gluten‐Free Assurance

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT Gluten‐free regulations require analytical systems that can reliably measure gluten in wheat, rye, and barley, and, in some jurisdictions, in oats across diverse food ingredients and processed foods. Examples include baked goods, fermented products such as beer, and extruded snack foods, where processing can alter gluten extractability and ...
Bert Popping, Daniela Bartsch, Matthias Besler‐Scharf, Carmen Diaz‐Amigo, Rupert Hochegger, Barry Meikle, Mark Sykes   +6 more
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

Preparation and Impact of Fermented Sheep Bone Powder on Sausage Quality

Fermentation, 2023
Sheep bones are a rich resource in China, but their deep processing is limited by outdated technology. Sausages are popular among various consumer groups due to their unique flavor.
Chenlei Wang, Siyu Zhao, Xiaolin Wang, Wenjia Le, Guanhua Hu, Ting Liu, Congying Zhao, Ye Jin, Lin Su   +8 more
doaj   +1 more source