Results 71 to 80 of about 1,148 (167)
Efecto de la adición de ácido ascórbico en la degradación de nitratos y nitritos en mortadela
Ciencia UNEMI, 2016 The aim of this research was to evaluate the effect of the addition of ascorbic acid to reduce the concentration of nitrites and nitrates in mortadella.
Ayala-Armijos, Humberto +4 more
doaj
Global Networks, Volume 25, Issue 3, July 2025.ABSTRACT This article uses the phenomenon of parcel sending as a lens onto Moldovan transnationalism, unravelling how transnationalism is done, experienced and remembered from different subject positions. Through an ethnographic approach that emphasises a long‐term and relational perspective on migration, this article explores the role of parcel ...
Cristina Buza, Nanneke Winters
wiley +1 more source
Revista Investigaciones y Estudios de la UNAThe reformulation of meat products allows for the incorporation of functional ingredients with nutritional and technological value. In this context, quinoa flour represents an alternative for improving the stability of meat emulsions due to its ...
Vinocunga-Pillajo, Reni Danilo +2 more
doaj +1 more source
Horizons - International Scientific JournalThe aim of this study was to assess the impact of incorporating Ɣ-irradiated black pepper (Piper nigrum) at the maximum approved radiation dose of 10 kGy on the quality characteristics and shelf-life of sliced mortadella bologna-type sausage (IBP ...
Vladimir Kitanovski +6 more
doaj +1 more source
Peptides From Animal and Fishery Byproducts: Uplifting the Functionality of Fifth Quarter
Food Science &Nutrition, Volume 13, Issue 4, April 2025.Recovery of peptide reduces pollution, increases return, and functionality of products. Meat byproducts and processing techniques raise the sustainability of the meat industry. These peptides can also be used as active components of the packaging system. Umami peptides are used as taste enhancers for the development of new products.
Akhilesh Kumar Verma +7 more
wiley +1 more source
Ciência Rural, 2013 Os objetivos deste trabalho foram avaliar o perfil de ácidos graxos e o teor de colesterol em mortadelas elaboradas com diferentes óleos vegetais. Nove tratamentos de mortadela foram elaborados com quatro diferentes óleos vegetais (canola, linhaça, oliva
João Felipe Ferraz Yunes +5 more
doaj
The river, woman, and mortadella
FootNotesThe goddess Sarasvati once personified the river Sarasvati, but today she is revered as the deity of arts and music, knowledge and learning. Her forgotten original meaning is linked to the fact that the river dried up long ago allegedly due to sudden climate change and virtually disappeared.
openaire +1 more source
Implementation of the EU's geographical indications in CETA and JEFTA: EU‐Phoria or GI‐mmick?
The Journal of World Intellectual Property, Volume 28, Issue 1, Page 286-302, March 2025.Abstract Over the last two decades, the EU's foreign trade strategy shifted diametrically from the multilateral World Trade Organization to the bilateral free trade agreements (FTA) route. Accompanying this shift, the EU's regulatory ambitions became more apparent, as can be gleaned from its strategy documents.
Anke Kennis, Anastasia Volkov
wiley +1 more source
Composizione dell'aroma di due prodotti di salumeria: mortadella e salame Milano
, 1995 E' stata effettuata una ricerca finalizzata alla identificazione dei composti responsabil dell'aroma caratteristico del salame Milano e della mortadella.
ZANARDI, Emanuela +4 more
core +1 more source
Scientia Agricola, 2006 At the end of the laying cycle, layer hens can be used for production of mechanically separated meat (MSML) for sausage manufacture. However, mechanically separated meats are susceptible to lipid and pigment oxidation during storage, problems that could ...
Marco Antonio Trindade +2 more
doaj +1 more source