Partial Replacement of Cassava Starch With Peruvian Maca Flour in Mortadella: Innovation in Functional Meat Products With Clean-Label Potential. [PDF]
J Food SciABSTRACT This study explored the partial substitution of cassava starch with Peruvian maca flour in mortadella formulations, aiming to develop a healthier, clean‐label meat product by increasing antioxidant activity and reducing synthetic additives.
Peres NDSL +9 more
europepmc +2 more sources
Effects of Plant Substitutes for Nitrite on the Technological Characteristics of Fermented Sausages: A Comprehensive Review. [PDF]
Food Sci NutrSince the consumption of sodium nitrite is harmful to humans and this substance is used as an additive in fermented sausages, it is suggested to use plant substitutes for nitrite. In this article, it deals with a comprehensive review of the proposed plant substitutes and the different effects of these substitutes on the technological characteristics of
Tahmouzi S +3 more
europepmc +2 more sources
Preferred Attribute Elicitation (PAE) in the Sensory Descriptive Analysis of Foods: A Deep Comprehensive Review of the Method Steps, Application, Challenges, and Trends. [PDF]
Compr Rev Food Sci Food SafABSTRACT Descriptive analysis (DA) is the gold standard for sensory profiling due to its robustness and reliability. However, its high cost, time demand, and labor intensity limit routine applications in the food industry. Rapid Sensory Profiling Techniques (RSPTs) have emerged as faster, less resource‐intensive alternatives to address these challenges.
da Silva IBG +5 more
europepmc +2 more sources
International Journal of Food Studies, 2021 The aim of this work was to evaluate the effects of the addition of swine skin on the technological characteristics of mortadella formulations produced on industrial scale. The effects of concentrations of swine skin (1.5 to 5.5 %) and sodium chloride (2
Karem Muraro +5 more
doaj +1 more source
Research on Thermal Imaging Usage as a Method for Detecting Bacillus subtilis Bacteria in Mortadella
Applied Sciences, 2022 Meat and meat products are important sources of valuable proteins and other nutrients, but they are also a conducive environment for microorganisms’ growth and can easily corrupt. In order to ensure the safety and quality of these products throughout its
Edyta Lipińska +3 more
doaj +1 more source
The Content of Dietary Melatonin in 119 Food Items and Its Relationship With Chronic Diseases: Results of the CUME+ Study. [PDF]
J Hum Nutr DietABSTRACT Background Dietary melatonin, naturally occurring in plant‐ and animal‐based foods, has been linked to beneficial effects on sleep, mood and metabolic health. Although evidence suggests that food‐derived melatonin may elevate circulating levels, few studies have assessed its intake through habitual diets or explored associations with chronic ...
Zanirate GA +4 more
europepmc +2 more sources
Behaviour of L. monocytogenes in sliced, vacuum-packed mortadella [PDF]
Brazilian Journal of Microbiology, 2008 This study evaluated the growth of naturally occurring L. monocytogenes in sliced, vacuum-packed mortadella samples during storage at 5°C until the expiration date. Tukey's test indicated that counts of L.
Bersot, Luciano dos Santos +5 more
openaire +4 more sources
Lettere a Giovanni Bianchi [PDF]
Laboratorio dell'ISPF, 2021 The letters of the Neapolitan correspondents with Giovanni Bianchi are here transcribed. The subjects dealt with are varied: they range from archaeological and numismatic curiosities to book exchanges and editorial notices, from requests for medical ...
Flavia Luise
doaj +1 more source
Preservative of Essential Oil Blends: Control of Clostridium perfringens Type a in Mortadella
Brazilian Archives of Biology and Technology, 2021 The aim of this study was to evaluate the antimicrobial effect of the essential oils of cinnamon, cardamom, clove, oregano, and thyme and their synergism on vegetative cells and endospores of Clostridium perfringens type A inoculated in meat sausage ...
Heloísa Helena de Abreu Martins +6 more
doaj +1 more source
Histamine in Brazilian Foods: A Comprehensive Review of Occurrence and Risk Assessment for Intoxication and Intolerance. [PDF]
Food Sci NutrEven though histamine plays an important role in human health, it has been associated with food intoxication and intolerance episodes. The most relevant, current state of knowledge regarding histamine's biochemical and health aspects is provided. Histamine levels are provided for 17 food groups, including 335 food types and 11,437 samples, allowing ...
Gloria MBA +6 more
europepmc +2 more sources