Results 1 to 10 of about 2,926 (138)

Cochineal carmine adsorbed on layered zinc hydroxide salt applied on mortadella to improve color stability [PDF]

Current Research in Food Science, 2021
The pink/reddish color meat products characteristic of cured meat without the curing salts is a meat industry demand to serve consumers who are looking for healthy foods with the usual sensory characteristics.
Gabriela Cavalca Ongaratto, Gabriela Oro, Daneysa Lahis Kalschne, Ana Cristina Trindade Cursino, Cristiane Canan   +4 more
doaj   +2 more sources

Prevalence of Listeria monocytogenes in RTE Meat Products of Quevedo (Ecuador) [PDF]

Foods, 2023
Listeria monocytogenes is a foodborne pathogen that causes listeriosis and can be a problem in areas where meat products are sold at unregulated storage temperatures. In this work, the prevalence of L. monocytogenes was determined in the five most widely
Gary Alex Meza-Bone, Jessica Sayonara Meza Bone, Ángel Cedeño, Irene Martín, Alberto Martín, Naga Raju Maddela, Juan J. Córdoba   +6 more
doaj   +2 more sources

Impact of nanoemulsion of Ajwain-cardamom essential oils on Mortadella sausage quality during chilling (4°C) storage [PDF]

Heliyon
Essential oils application as natural preservatives is challenging owning to low solubility and stability to harsh conditions, while incorporation of essential oils into nanoemulsion systems can effectively improve these issues.
Elmira Taherzadeh, Akram Arianfar, Elham Mahdian, Sharareh Mohseni   +3 more
doaj   +2 more sources

Traits of Mortadella from Meat of Different Commercial Categories of Indigenous Dairy Cattle [PDF]

Animals
The rising interest in healthier meat options prompted the exploration of alternatives to traditional pork-based products, incorporating meat from different livestock species, feeding regimens, and functional ingredients.
Cristina Giosuè, Giuseppe Maniaci, Riccardo Gannuscio, Marialetizia Ponte, Marianna Pipi, Antonino Di Grigoli, Adriana Bonanno, Marco Alabiso   +7 more
doaj   +2 more sources

Statement on the exposure assessment of sodium stearoyl-2-lactylate and calcium stearoyl-2-lactylate including exposure resulting from extension of the authorisation of sodium stearoyl-2-lactylates [PDF]

EFSA Journal, 2013
Following a request by the European Commission, the Scientific Panel on Food Additives and Nutrient Sources added to Food (ANS) carried out an exposure assessment of sodium stearoyl-2-lactylate (E 481) and calcium stearoyl-2-lactylate (E 482) as a food ...
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
doaj   +3 more sources

Effects of ultrasonic-assisted cooking on the volatile compounds, oxidative stability, and sensory quality of mortadella [PDF]

Ultrasonics Sonochemistry, 2021
Ultrasound is a form of green technology that has been applied efficiently to improve processes in the food industry. This study evaluated the application of ultrasound to reduce the cooking time of mortadella. The volatile compounds, oxidative stability,
Alexandre José Cichoski, Jéssica Soares da Silva, Yasmim Sena Vaz Leães, Silvino Sasso Robalo, Bibiana Alves dos Santos, Stephanie Ribeiro Reis, Priscila Nehring, Suelen Priscila Santos, Roger Wagner, Cristiano Ragagnin de Menezes, Paulo Cezar Bastianello Campagnol   +10 more
doaj   +2 more sources

Biocontrol Ability Against Harmful Microbial Contamination of Vegan Mortadella with an Ingredient of Oat Fermented by Lactiplantibacillus plantarum [PDF]

Foods
The rising demand for vegan products calls for new plant-based antimicrobial preservation methods. This study evaluates an antifungal ingredient obtained by fermenting oat drink with lactic acid bacteria to extend vegan mortadella’s shelf life.
Ana Moreno, Alberto Gonçalves, Mario Riolo, Victor Dopazo, Jorge Calpe, Giuseppe Meca   +5 more
doaj   +2 more sources

Lemon Dietary Fibre-Based Powder as a Promising Ingredient for the Food Industry: Enhancing Mortadella Nutritional Quality [PDF]

Foods
Lemon co-products are valuable due to their high dietary fibre, making them significant for valorisation. This research aimed to characterise an innovative lemon dietary fibre (LDF) obtained through integrated extraction (of essential oil, phenolic ...
Daniela Magalhães, Cristina V. Rodrigues, Carmen Botella-Martinez, Nuria Muñoz-Tebar, José Angel Pérez-Álvarez, Manuel Viuda-Martos, Paula Teixeira, Manuela Pintado   +7 more
doaj   +2 more sources

Pulsed Light Treatment Effect on Color, Oxidative Stability, and Listeria monocytogenes Population of Sliced Mortadella [PDF]

Foods
This study evaluated the effects of high-intensity pulsed light (PL) on sliced mortadella, assessing how the parameters pulse width (1260 to 2520 µs) and number of pulses (one to three) influence color, oxidative stability, and Listeria monocytogenes ...
Priscila Rossato Fracari, Ana Guimarães Massia, Denise Adamoli Laroque, Bibiana Alves dos Santos, Alexandre José Cichoski, Bruno Augusto Mattar Carciofi, Paulo Cezar Bastianello Campagnol   +6 more
doaj   +2 more sources

Enhancing mortadella formulations: Exploring the impact of curcumin microcrystals, cochineal carmine, and annatto dyes on sensory preferences, stability, and antioxidant potential [PDF]

Food Chemistry: X
The effects of adding cochineal carmine and annatto dyes in five mortadella formulations made with curcumin microcrystals were compared, and the preference was evaluated and described sensorially.
Jacqueline Thomé Henrique, Maria Victória Biason, Poliana dos Santos Mendes, Flávia Aparecida Reitz Cardoso, Fernanda Vitória Leimann, Odinei Hess Gonçalves, Evandro Bona, Anielle de Oliveira, Leila Larisa Medeiros Marques, Renata Hernandez Barros Fuchs, Adriana Aparecida Droval   +10 more
doaj   +2 more sources