A Chewing Gum Containing <i>Heyndrickxia coagulans</i> SNZ1969<sup>®</sup> and Volatile Sulphur Compounds: An Exploratory Secondary Analysis of a Double-Blind Randomized Controlled Trial. [PDF]
NutrientsCirio S +6 more
europepmc +1 more source
Antimicrobial Activity of Clove (<i>Syzygium aromaticum</i>) Essential Oil in Meat and Meat Products: A Systematic Review. [PDF]
Antibiotics (Basel)Valarezo E +4 more
europepmc +1 more source
Honeysuckle (<i>Lonicera japonica</i> Thunb.) Extract as a Natural Preservative for Rabbit Meat: Inhibition of Lipid and Protein Oxidation and Maintenance of Myofibrillar Protein Functionality. [PDF]
FoodsHuang X +7 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 +5 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.
Contreras Castillo Carmen Josefina +2 more
exaly +3 more sources
Effect of the addition of tomato paste on the nutritional and sensory properties of mortadella
Meat Science, 2013 The 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 ...
E Martinez, Maria Jesus Periago
exaly +5 more sources
Evaluation of goat mortadella prepared with different levels of fat and goat meat from discarded animals [PDF]
Small Ruminant Research, 2011 The objectives of this study were to develop a value added product, goat mortadella, using meat from discarded animals; to evaluate pork fat at various levels of inclusion in mortadella in an effort to reduce the fat content of the product; to determine ...
M S Madruga
exaly +2 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
Fernanda V Leimann +2 more
exaly +3 more sources
A sensometric approach to the development of mortadella with healthier fats
Meat Science, 2018 The aim of this study was to evaluate the sensory characteristics of mortadellas with different fat contents using Descriptive Analysis (DA) and Check-all-that-apply (CATA) questions and their relationship with overall liking (OL). Five mortadella samples were studied. Sample 1, containing 16% fat. Sample 2 was formulated with 8% fat.
Aline de Oliveira Garcia +2 more
exaly +3 more sources
Green banana biomass: Physicochemical and functional properties and its potential as a fat replacer in a chicken mortadella [PDF]
LWT - Food Science and Technology, 2021 The potential of green banana biomass (GBB) as a natural ingredient and its impact as a fat replacer in chicken mortadella on sensory perception were investigated.
Everáldo Zonta +2 more
exaly +2 more sources