Results 31 to 40 of about 2,995 (190)
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
openaire +2 more sources
Anais da Academia Brasileira de Ciências, 2021 Synthetic antioxidants (e.g.butylhydroxytoluene, BHT) are routinely used for to restrict oxidative processes of meat products, but they are implicated as harmful to the health of humans.
LINA R.S. ARAÚJO +9 more
doaj +1 more source
Qualidade de salsichas elaboradas com carne mecanicamente separada de tilápias do Nilo e armazenadas sob refrigeração [PDF]
, 2010 Filleting yield of Nile tilapia Oreochromis niloticus (L.) is low (30%) and generates large amount of wastes that may turn into environmental and economic problem. However, these wastes can be used for the extraction of minced fish (MF) which can be used
BALIEIRO, Júlio Cesar de Carvalho +4 more
core +4 more sources
Maǧallaẗ al-baṣraẗ al-ʻulūm al-zirāʻiyyaẗ, 2022 Four chicken mortadella were prepared: C (control), M1, M2 and M3 by addition of 10%, 15%, and 20% of minced cowpea, respectively). The effect of adding minced cowpea on the physical, chemical, microbial, and sensory evaluation of mortadella had been ...
Khalid H. Abdel Hassan +2 more
doaj
Functional properties of PSE (Pale, Soft, Exudative) broiler meat in the production of mortadella
Brazilian Archives of Biology and Technology, 2009 This work was carried out in order to evaluate whether the functional properties of broiler meat are affected by the factors that lead to PSE (Pale, Soft, Exudative).
Cassiana Kissel +3 more
doaj +1 more source
Addition of anacardic acid as antioxidants in broiler chicken mortadella [PDF]
Food Science and Technology, 2015 The effect of anacardic acid on lipid stability and coloration of chicken mortadella was investigated. Antioxidants were added to chicken mortadellas, according to the treatments: no added antioxidant, 100 ppm butylated hydroxytoluene and 50, 100, 150 and 200 ppm anacardic acid. The mortadellas were stored for 90 days at 4 °C, and the analysis of lipid
ABREU, Virgínia Kelly Gonçalves +4 more
openaire +3 more sources
Food Expenses in the Rhythm of Daily Life. An Analysis of Household Accounts [PDF]
, 2015 The subject of detailed analysis presented in the article is the daily shopping and food expenses incurred by a single family resident in a large Polish city in the period of the People’s Republic of Poland. The source material for the analysis is the
Orszulak-Dudkowska, Katarzyna
core +4 more sources
Optimization of a viability PCR method for the detection of Listeria monocytogenes in food samples [PDF]
, 2018 Postprint (author's final ...
Agustí Adalid, Gemma +2 more
core +2 more sources
Adding value to the meat of spent laying hens manufacturing sausages with a healthy appeal
Brazilian Journal of Poultry Science, 2011 The aim of this study was to evaluate the viability of the use of spent laying hens' meat in the manufacturing of mortadella-type sausages with healthy appeal by using vegetable oil instead of animal fat.
KMR de Souza +5 more
doaj +1 more source
Carne de ovinos de descarte na elaboração de mortadelas com diferentes teores de gordura suína. [PDF]
, 2015 Resumo: Este estudo teve como objetivo avaliar o potencial de utilização da carne de ovinos de descarte na elaboração de mortadelas. Três formulações de mortadela foram desenvolvidas, com 90, 80 e 70% de carne ovina, adicionadas de 10, 20 e 30% de ...
BENEVIDES, S. D. +6 more
core +1 more source