Results 101 to 110 of about 7,393 (241)

Quality changes due to refrigerated storage in a traditional dry‐cured pork belly salted with glasswort or KCl as partial substitutes for NaCl

Journal of the Science of Food and Agriculture, Volume 104, Issue 14, Page 8748-8755, November 2024.
Abstract BACKGROUND Glasswort represents a novel alternative to KCl for replacing sodium in meat products. To evaluate the effects of Na reduction on the quality changes of a traditional dry cured belly due to storage, fresh bellies were dry‐salted with 2% NaCl (BCON), with 2% of a mixture containing 50% NaCl and 50% KCl (BKCl) or with 1% of a mixture ...
Iasmin Ferreira, Irma Caro, Javier Mateo, Alireza Kasaiyan, Ana Leite, Lia Vasconcelos, Sandra Rodrigues, Alfredo Teixeira   +7 more
wiley   +1 more source

Effects of contaminants of emerging concern on Megaselia scalaris (Lowe, Diptera: Phoridae) and its microbial community. [PDF]

, 2017
Drought, rising temperatures, and expanding human populations are increasing water demands. Many countries are extending potable water supplies by irrigating crops with wastewater.
Gan, Jay, Jones, Michael B, McFrederick, Quinn S, Pennington, Marcus J, Rothman, Jason A, Trumble, John T   +5 more
core   +1 more source

Microbial and biochemical characteristics of fermented Fish sausage from common carp (Cyprinus carpio) mince by application of Pediococcus pentasaceus at different incubation

‬‭Majallah-i ̒Ilmī-i Shīlāt-i Īrān, 2013
Fermented sausage is a favorite kind of meat-product that has allocated great proportions of meat consumption in the world. For the first time in Iran in this study the production of Fermented sausage from minced meat of common carp was assessed by ...
A. Jafarpour email ; A. Alinejad; S. Yeganeh; R. Safari
doaj  

Relapsing Peritoneal Dialysis-Associated Peritonitis due to Kocuria rhizophila: A Case Report

Case Reports in Nephrology and Dialysis
Introduction: The Kocuria genus, encompassing gram-positive coccoid actinobacteria belonging to the Micrococcaceae family, has recently been discovered residing on the human skin and oral flora.
Mayumi Nakata, Hiroshi Kuji, Takumi Toishi, Tomohiko Inoue, Atsuro Kawaji, Masatoshi Matsunami, Junko Fukuda, Mamiko Ohara, Tomo Suzuki   +8 more
doaj   +1 more source

Relatório dos projetos concluídos 2008. [PDF]

, 2015
bitstream/item/37822/1/publicacao-Documentos-129.pdfProjeto/Plano de Ação: 16.00.30004 ...
BERTOL, T. M., COLDEBELLA, A.
core  

Production de composés soufrés volatils par des Micrococcaceae et des bactéries corynéformes d'origine fromagère

, 1997
Une collection de souches de Micrococcaceae et de bacteries coryneformes autres que Brevibacterium linens et isolees de fromages traditionnels est classifiee en familles, a partir des aromes produits par les cultures sur un modele fromager; 7 ...
S. Bloes-Breton, J. Bergère
semanticscholar   +1 more source

Microbiological and physicochemical profile of traditional Salsiccia toscana during storage

Italian Journal of Animal Science, 2012
The aim of this study was to evaluate the evolution during refrigerated storage of the main microbiological and physicochemical parameters of a traditional Italian fresh sausage, salsiccia toscana.
Giovanna Preziuso, Barbara Turchi, Beatrice Torracca, Filippo Fratini, Roberta Nuvoloni, Francesca Pedonese, Andrea Serra   +6 more
doaj   +1 more source

Seasonal variation and characterization of Micrococcaceae present in ewes' raw milk

Journal of Dairy Research, 1986
SUMMARYSamples (120) of ewes' raw milk collected over a 12-month period on arrival at the dairy and freshly drawn ewes’ milk samples (30) collected at the farm were analysed for total viable counts and staphylococci. Total viable counts reached on the average 54 × 106/ml in dairy samples and 6·0 × 105/ml in farm samples, whereas mean levels of ...
Bautista, L., Bermejo, M. P., Núñez Gutiérrez, Manuel   +2 more
openaire   +5 more sources

Protease and esterase activity of staphylococci [PDF]

, 2006
The aim of this work was to characterize protease and esterase activities of staphylococci in order to establish if they could contribute to the release of amino acids and short-chain fatty acids during ripening of fermented sausages.
Casaburi A., Fotdrà F., Sanz Y., Villani F.   +3 more
core   +1 more source

Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO₂-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract

Antibiotics, 2019
Fresh sausages are highly perishable, and the preservatives allowed in these types of meat preparations are limited. Balkan-style fresh sausages were prepared in triplicate without antimicrobials (Control), with an aqueous hops extract (30 mL/kg), with ...
Diego E. Carballo, Javier Mateo, Sonia Andrés, Francisco Javier Giráldez, Emiliano J. Quinto, Ali Khanjari, Sabina Operta, Irma Caro   +7 more
doaj   +1 more source