Results 31 to 40 of about 681 (148)

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

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.
Erick, Saldaña, Aline, de Oliveira Garcia, Miriam Mabel, Selani, Marcia M H, Haguiwara, Marcio Aurelio, de Almeida, Raúl, Siche, Carmen J, Contreras-Castillo   +6 more
openaire   +2 more sources

Ethanol extracts of mango seeds added to the diet of pigs increases antioxidant capacity of processed pork

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, PEDRO H. WATANABE, DANILO R. FERNANDES, MARCELLE C.A. MELLO, IRVILA R. DE O. MAIA, ÊNIO C. DA SILVA, ROBERT W. OWEN, GERMANO A.J. DO NASCIMENTO, MARIA T.S. TREVISAN, EDNARDO R. FREITAS   +9 more
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Effect of Adding Different Concentrations of Cowpea Vigna unguiculata (L.) on Physicochemical and Sensory Properties of Chicken Mortadella

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, Mohammed Z. Eskander , Hassan H. M. Al-Rubai’y   +2 more
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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, PEREIRA, Ana Lúcia Fernandes, FREITAS, Ednardo Rodrigues de, TREVISAN, Maria Teresa Salles, COSTA, José Maria Correia da   +4 more
openaire   +3 more sources

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, Adriana Lourenço Soares, Alessandro Rossa, Massami Shimokomaki   +3 more
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Statement on the exposure assessment of sodium stearoyl-2-lactylate and calcium stearoyl-2-lactylate including exposure resulting from extension of the authorisation of sodium stearoyl-2-lactylates [PDF]

EFSA Journal, 2013
Following a request by the European Commission, the Scientific Panel on Food Additives and Nutrient Sources added to Food (ANS) carried out an exposure assessment of sodium stearoyl-2-lactylate (E 481) and calcium stearoyl-2-lactylate (E 482) as a food ...
EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS)
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Evaluation of mortadella formulated with carbon monoxide-treated porcine blood

Meat Science, 2014
The proximate composition and color of mortadellas containing carbon monoxide-treated (COTB), untreated (UNTB), or CO-treated dried blood (CODB) were compared to that of control mortadella. Blood addition did not affect (P>0.05) the proximate composition and TBARS. The mortadella containing 10% UNTB were brown and those containing COTB or CODB were red.
Pereira, A.D., Gomide, L.A.M., Cecon, P.R., Fontes, E.A.F., Fontes, P.R., Ramos, E.M., Vidigal, J.G.   +6 more
openaire   +3 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, RB Araujo, AL dos Santos, CEC Rodrigues, DE de Faria, MA Trindade   +5 more
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Effect of mechanically deboned poultry meat content on technological properties and sensory characteristics of lamb and mutton sausages [PDF]

Asian-Australasian Journal of Animal Sciences, 2018
Objective This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella ...
Armando Abel Massingue, Robledo de Almeida Torres Filho, Paulo Rogério Fontes, Alcinéia de Lemos Souza Ramos, Edimar Aparecida Filomeno Fontes, Juan Ramon Olalquiaga Perez, Eduardo Mendes Ramos   +6 more
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