Results 91 to 100 of about 1,148 (167)

Replacement of mechanically deboned chicken meat with its protein hydrolysate in mortadella-type sausages

, 2014
Mortadella-type sausage manufactured using mechanically deboned chicken meat were reformulated replacing MDCM with increasing amounts of MDCM protein hydrolysates (10%, 20%, and 30%), and their physicochemical, microbiological, and sensorial ...
Fries,Leadir Lucy Martins, Kubota,Ernesto Hashime, Lüdtke,Fernanda Luisa, Stefanello,Flávia Santi, Terra,Nelcindo Nascimento, Cavalheiro,Carlos Pasqualin   +5 more
core   +1 more source

Impact of sodium alginate-based film loaded with resveratrol and thymol on the shelf life of cooked sausage and the inoculated <i>Listeria monocytogenes</i>. [PDF]

Food Sci Nutr, 2023
Hashemi M, Aminzare M, Hassanzadazar H, Roohinejad S, Tahergorabi R, Bekhit AEA.   +5 more
europepmc   +1 more source

Effect of the addition of Zapallo flour and beer in the mortadella type Bologna

RECUS, 2019
La harina de Zapallo posee la capacidad de esponjar la masa cárnica al incorporar agua, facilitando la capacidad de retención y mejorando la cohesión de las partículas de los diferentes ingredientes, la cerveza congelada mejora las características organolépticas de los productos cárnicos.
Vargas Zambrano, Plinio Abelardo, Mendoza Rivadeneira, Fredy Alain, Meza Cool, Alexandra, Cornejo Dueñas, Gibson Jonny, Dueñas Rivadeneira, Alex Alberto, Cedeño Palacios, Carlos Alfredo   +5 more
openaire   +2 more sources

Simulation and experimental validation of simultaneous heat and mass transfer for cooking process of Mortadella Bologna PGI

, 2011
In this study, Protected Geographical Indication (PGI) Mortadella Bologna cooking process was investigated for heat and mass transfer. Apparent mass and heat transfer coefficient functions as well as apparent thermal diffusivity and mass diffusion ...
RINALDI, Massimiliano, CHIAVARO, Emma, Massimiliano Rinaldi, E. Gozzi, Elisa Gozzi, MASSINI, Roberto, Emma Chiavaro, Roberto Massini   +7 more
core   +1 more source

MORTADELLA SAUSAGE PRODUCED WITH SOYBEAN OIL INSTEAD OF PORK FAT

, 2011
This study examines the effects of partially or completely replacing pork backfat with soybean oil in mortadella production. Mortadella sausages of various formulations showed no differences (P > 0.05) in any of the technological and physico-chemical ...
CONTRERAS-CASTILO, C. J., NOGUEIRA, N. M. G., ALENCAR, S. M. De, OLIVEIRA, J. M. De, TRINDADE, M. A., OLIVEIRA FILHO, P. R. C.   +5 more
core  

Use of palm oil in mortadella

Nacameh, 2010
Juan González Ríos, Margarita Núñez de Villavicencio, Octavio Venegas Fornias, Dany Pérez Dubé   +3 more
openaire   +1 more source

Effects of thyme and rosemary essential oil on the microbiology and shelf life of Italian Mortadella

, 2013
Essential oils and different types of dietary fibres, are commonly used during foods manufacture for their nutritional and functional properties. The aim of the present study was to evaluate the effect of the combined addition of high concentrations of ...
BENINATI, CHIARA, MUSCOLINO, DANIELE, ZIINO, Graziella, GIUFFRIDA, Alessandro, GIARRATANA, Filippo, PANEBIANCO, Antonio   +5 more
core   +1 more source

Auswirkung ätherischer Öle auf die Haltbarkeit italienischer Brühwurst Auswirkung ätherischer Thymian- und Rosmarinöle auf die mikrobiologische Beschaffenheit und Haltbarkeit von italienischer Mortadella

, 2013
Wegen ihrer ernährungsphysiologischen und funktionellen Eigenschaften werden ätherische Öle und verschiedene Ballaststoffe gerne zur Herstellung von Lebensmitteln verwendet.
BENINATI, CHIARA, MUSCOLINO, DANIELE, ZIINO, Graziella, GIUFFRIDA, Alessandro, GIARRATANA, Filippo, PANEBIANCO, Antonio   +5 more
core  

Occurrence of Brochothrix thermosphacta in meats of different species and the role of monosodium glutamate (MSG) in its spoilage potential in mortadella-type emulsified cooked sausage

When meats and meat products are vacuum-packed, aerobic Gram-negative psychrotrophic spoilage bacteria, especially Pseudomonas , are replaced by Gram-positive psychrotrophic bacteria, mainly ...
Heloísa Helena Chaves Carvalho, José Francisco Pereira Martins, Aloizio Lemos de Lima, Rosa Helena Luchese   +3 more
core   +1 more source

Meat and dairy products intake is associated with gastric cancer: Case-control study findings. [PDF]

Food Sci Nutr, 2023
Tayyem RF, Nawaiseh H, Al-Awwad N, Al-Jaberi T, Hushki A, Allehdan S.   +5 more
europepmc   +1 more source