Results 81 to 90 of about 6,168 (217)
Foods, 2020 The effect of Juniperus communis L. essential oil (JEO) addition at concentrations of 0.01, 0.05 and 0.10 µL/g on pH, instrumental parameters of color, lipid oxidation (2-Thiobarbituric acid reactive substances (TBARS)), microbial growth, texture and ...
Vladimir Tomović +9 more
doaj +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT Mung bean (Vigna radiata (L.) Wilczek) is emerging as a valuable ingredient in modern food systems due to its nutritional benefits, functional versatility, and alignment with plant‐based, clean‐label, and sustainable food trends. This review highlights recent technological advancements in mung bean processing, covering primary processing steps
Suresh Sakhare +4 more
wiley +1 more source
Chapter 6: Fermented sausages: a potential source of biogenic amines
, 2019 Biogenic amines (BAs) occur in high amounts in fermented meat products, which is due to microbial activities, the manufacturing process, and raw materials. Tyramine is the most abundant, while putrescine and cadaverine presence is more variable.
Paparella A. +3 more
core +1 more source
Loss of Cured Pigment in Dehydrating Fermented Sausage
Journal of Food Protection, 1977 An increase (P < 0.01) in the content of total heme pigment found during dehydration of a fermented sausage resulted from a concentrating effect due to the moisture loss from sausages. The percent of the total pigment converted to the "cured" nitric oxide heme pigment decreased (P < 0.01) during dehydration, indicating possible nitric oxide ...
J C, Acton, R L, Dick
openaire +2 more sources
Animals, 2019 Dry-fermented sausages were produced in a traditional way, without addition of nitrites and starter cultures, from meat of an autochthonous breed (Krškopolje pig) raised either in a conventional indoor or organic husbandry system.
Martin Škrlep +4 more
doaj +1 more source
Legume Science, Volume 8, Issue 2, June 2026.ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir +6 more
wiley +1 more source
The influence of Lactobacillus paracasei LPC-37 on selected properties of fermented sausages [PDF]
, 2015 Fermented sausages rank among non-heat-treated meat products. Their nutritional properties are similar to the raw material, simultaneously their microbial safety and stability is ensured using additives and specific microbial cultures.
Staruch, Ladislav +3 more
core +1 more source
MicrobiologyOpen, Volume 15, Issue 3, June 2026.Clostridioides difficile infections are increasingly problematic in areas with already burdened healthcare systems. From a One‐Health perspective, a lack of surveillance in developing countries greatly contributes to the limited information available on the zoonotic and foodborne potential of C. difficile.
M. Gouws, P. E. Strydom, D. Rip
wiley +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz +3 more
wiley +1 more source
Use of Bacterial Cultures in the Ripening of Fermented Sausages
Journal of Food Protection, 1989 Pure bacterial cultures were used in the production of Argentina salami, the most popular cured meat product in the country. Three selected groups of two strains each of Lactobacillus plantarum and Micrococcus varians were used as a starter cultures, with two different sugar concentrations.
Graciela M, Vignolo +2 more
openaire +2 more sources