Results 31 to 40 of about 1,148 (167)

Application of orange albedo fat replacer in chicken mortadella. [PDF]

J Food Sci Technol, 2022
This study aimed to use orange albedo flour as a fat replacer and evaluate its effect on three chicken mortadella formulations: C (control, 0% replacer addition, chicken skin as a fat source), F1 (4.8% replacer addition, standing for 22.8% partial fat replacement), and F2 (8.4% replacer addition, standing for 34% partial fat replacement).
Belluco CZ, Mendonça FJ, Zago ICC, Di Santis GW, Marchi DF, Soares AL.   +5 more
europepmc   +3 more sources

Low-fat mortadella: experimental formulations with some fat substitutes

, 1999
An investigation has been conducted to test the feasibility of producing mortadella with a low fat content. The research has shown that it is possibile to produce mortadella with a fat content down to about 16% without using substances not normally employed for such a cooked pork product.
ZANARDI, Emanuela, NOVELLI E, CAMPANINI, Giorgio, MADARENA, Giuliana, CHIZZOLINI, Roberto   +4 more
openaire   +2 more sources

Oxidation patterns of lipids in mortadella and salame Milano

, 1994
A set of samples of commercial products has benn brought with the aim of tacking a picture of products normally marked in Italy. Oxidation monitored by the measure of peroxide value, the TBA test and the determination of cholesterol oxides, was found to be sufficiently low in general.
ZANARDI, Emanuela, NOVELLI E, CAMPANINI, Giorgio, CHIZZOLINI, Roberto   +3 more
openaire   +3 more sources

Generational Influence on Diet Quality: An Analysis Based on Vigitel 2023. [PDF]

J Hum Nutr Diet
ABSTRACT Background Food consumption is influenced by sociodemographic factors throughout life, including generational affiliation. Different cohorts, such as Traditionalists, Baby Boomers, Generation X, Generation Y and Generation Z, are considered.
Oliveira JPL, Fróis LF, Sousa BA, Silvério HLM, Mendonça GO, Paiva LO, Ferreira NL, Teixeira LG.   +7 more
europepmc   +2 more sources

Effects of Plant Substitutes for Nitrite on the Technological Characteristics of Fermented Sausages: A Comprehensive Review. [PDF]

Food Sci Nutr
Since 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, Alizadeh Salmani B, Eskandari S, Arab M.   +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 Saf
ABSTRACT 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, Magnani M, Esmerino EA, Filho ERT, Cruz AG, Pimentel TC.   +5 more
europepmc   +2 more sources

Microbiological evaluation of chicken meat products [PDF]

Journal of Veterinary Medical Research, 2019
The aim of the present study was to compare the microbiological quality and safety of chicken products collected from a poultry processing plant and from the retail market.
F. A. Khalafalla, Fatma, H. M. Ali, A. El-Fouley   +2 more
doaj   +3 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

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, Gillio, Cíntia, Tavolaro, Paula, Landgraf, Mariza, Franco, Bernadette Dora Gombossy de Melo, Destro, Maria Teresa   +5 more
openaire   +4 more sources

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
doaj