Results 111 to 120 of about 681 (148)
Knowledge, attitude and practice of healthy lifestyle among primary care registered population in Qatar: A cross sectional study. [PDF]
J Public Health ResSyed MA +4 more
europepmc +1 more source
Identification of hidden allergens: Detection of pistachio traces in mortadella [PDF]
Food Additives and Contaminants, 2006 An analytical method based on the detection of specific DNA was developed and applied to mortadella samples with and without pistachio (Pistacia vera). The method is proposed for the detection of traces of pistachio deriving from previous processes or from accidental contamination, since in predisposed individuals pistachios can cause allergic ...
G, Barbieri, G, Frigeri
exaly +4 more sources
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Substitution of synthetic antioxidant by curcumin microcrystals in mortadella formulations
Food Chemistry, 2019This research was to compare mortadella elaborated with synthetic antioxidant and microcrystals of curcumin in relation to its physicochemical and sensorial characteristics for a period of 90 days. It was detect no differences between the three evaluated treatments in relation to the pH, color, and texture profile features. The mortadella with curcumin
Odinei Hess Gonçalves +2 more
exaly +3 more sources
Substitution of nitrite by sorbate and the effect on properties of mortadella
Meat Science, 2002Investigation of substitution of nitrite by sorbate in mortadella involved preparation of the product with nitrite-sorbate combinations and controls of nitrite and sorbate alone. The results revealed that mortadella samples made with sorbate alone were not sensorily acceptable and had the highest TBA values.
A M, Al-Shuibi, B M, Al-Abdullah
exaly +3 more sources
Antioxidant effect of blueberry flour on the digestibility and storage of Bologna-type mortadella
Food Research International, 2023The aim of the study was to add blueberry flour (BF) to Bologna-type mortadella as a natural antioxidant and to evaluate its activity during in vitro digestion and refrigerated storage. Five treatments of mortadella were prepared: without antioxidant, with sodium erythorbate and with the addition of three levels of BF: 0.05 %, 0.075 % and 0.1 %. Twenty-
Vanessa, Biasi +5 more
openaire +2 more sources
Meat Science, 2001
The presence of Listeria monocytogenes in ready-to-eat meat products is cause of concern to the food industry as well as to health authorities. Studies were conducted to evaluate the presence of L. monocytogenes in mortadellas acquired at retail stores and to evaluate the fate of two levels of a L.
Luciano Dos Santos Bersot +2 more
exaly +3 more sources
The presence of Listeria monocytogenes in ready-to-eat meat products is cause of concern to the food industry as well as to health authorities. Studies were conducted to evaluate the presence of L. monocytogenes in mortadellas acquired at retail stores and to evaluate the fate of two levels of a L.
Luciano Dos Santos Bersot +2 more
exaly +3 more sources
Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella
Meat Science, 2013The aim of this study was to evaluate the effect of the addition of tomato paste (TP) to sausage mortadella in order to improve the nutritional properties and reduce the lipid oxidation associated with the content of lycopene. First, three different mortadellas without colourant were made with 2, 6 and 10% of TP, to optimise technologically the amount ...
Elena Martinez +2 more
exaly +3 more sources
Food Structure, 2015
Abstract The diet is an important modifiable factor that influences the development of chronic diseases. There is a lot of evidence demonstrating the importance of diet modifications on consumer health. However, the consumers demand low fat products without any loss of their texture quality.
Erick Saldaña +2 more
exaly +2 more sources
Abstract The diet is an important modifiable factor that influences the development of chronic diseases. There is a lot of evidence demonstrating the importance of diet modifications on consumer health. However, the consumers demand low fat products without any loss of their texture quality.
Erick Saldaña +2 more
exaly +2 more sources
Comparative evaluation of some antioxidants in salame Milano and mortadella production
Meat Science, 1997Six formulations of salame Milano and mortadella were produced, one without antioxidants, two with sodium ascorbate (0.05-0.1 and O.2%), one with catechin, one with phytic acid, and one with sesamol. The products were studied for oxidation levels (peroxide value, TBARS, cholesterol oxides) and colour stability.
GHIRETTI G. +6 more
openaire +3 more sources