Results 81 to 90 of about 2,995 (190)

The river, woman, and mortadella

FootNotes
The 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

Microbiological Load and Zoonotic Agents in Beef Mortadella from Addis Ababa City Supermarkets

Journal of Food Protection, 2015
Processing changes the meat ecosystem and, hence, has an impact on the microbiological load and quality of the product. Microbial contamination decreases shelf life and, if a pathogen is present, increases the risk of zoonoses in humans. The aim of this study was to assess the microbiological load, including zoonotic agents, in ready-to-eat beef ...
Adem, Hiko, Gobena, Ameni, Nina, Langkabel, Reinhard, Fries   +3 more
openaire   +2 more sources

Salmonella serovars along two beef chains in Ethiopia

Journal of Infection in Developing Countries, 2016
Introduction: Salmonella has been reported from foods and the food production environment, with outbreaks occurring in the human population worldwide.
Adem Hiko, Herlinde Irsigler, Gobena Ameni, Karl-Hans Zessin, Reinhard Fries   +4 more
doaj   +1 more source

Electrolyzed Water: A Promising Strategy for Improving Food Quality and Safety of Fruits, Vegetables, and Meat

Journal of Food Quality, Volume 2024, Issue 1, 2024.
The growing demand for sustainable and healthy practices has led to an increased interest in the electrolyzed water (EW) application. This technology has garnered widespread acceptance as a sanitizer within the food industry. It also enhances the nutritional, functional, and sensory properties of food products to improve quality and safety. This review
Parkash Meghwar, Syed Muhammad Ghufran Saeed, Lucrezia Forte, Slim Smaoui, Nurul Izzah Khalid, Pasquale De Palo, Aristide Maggiolino, Eduardo Puértolas   +7 more
wiley   +1 more source

Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids

Scientia Agricola, 2015
Meat has played a crucial role in human evolution and is an important component of a healthy and well-balanced diet on account of its nutritional properties, its high biological value as a source of protein, and the vitamins and minerals it supplies.
Erick Saldaña, Ana Lúcia da Silva Corrêa Lemos, Miriam Mabel Selani, Fernanda Papa Spada, Marcio Aurélio de Almeida, Carmen Josefina Contreras-Castillo   +5 more
doaj   +1 more source

Carne de ovinos de descarte na elaboração de mortadelas com diferentes teores de gordura suína Spent lamb meat in the preparation of mortadella with different levels of pork fat

Ciência Rural, 2012
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 gordura suína.
Ingrid Conceição Dantas Guerra, Bruno Raniere Lins de Albuquerque Meireles, Suênia Samara dos Santos Félex, Maria Lúcia da Conceição, Evandro Leite de Souza, Selene Daiha Benevides, Marta Suely Madruga   +6 more
doaj  

INNOVATION PROCESS FOR HALAL PRODUCT DEVELOPMENT: AN EMPIRICAL ANALYSIS OF ITALIAN FIRMS [PDF]

The Halal global market is promising a rapid and sustained growth (Berry 2008; Sungkar et al., 2008). In fact, only for Halal food industry, the amount of international trade has exceeded 2.1 trillion USD in 2006 (Berry 2008; Riaz and Chaudry 2004).
Emanuele PIZZURNO, Giacomo DI FOGGIA, Stefano FERRARI, Valentina LAZZAROTTI   +3 more
core  

The effect of seasoning with herbs on the nutritional, safety and sensory properties of reduced-sodium fermented Cobrançosa cv. table olives [PDF]

, 2018
This study aimed at evaluating the effectiveness of seasoning Cobrancosa table olives in a brine with aromatic ingredients, in order to mask the bitter taste given by KCl when added to reduced-sodium fermentation brines.
Alves M, Esteves E, Quintas C, Ambra R, Lucchetti S, Moneta E, et al., Arroyo-López FN, Romero C, Durán-Quintana M, et al., Arroyo-López FN, Romero-Gil V, Bautista-Gallego J, et al., Bach-Faig A, Berry EM, Lairon D, et al., Bautista-Gallego J, Arroyo-López FN, Romero-Gil V, et al., Embuscado ME, Frisoli TM, Schmieder RE, Grodzicki T, et al., Ghawi SK, Rowland I, Methven L, González RD, Tamagnini LM, Olmos PD, et al., Horita CN, Morgano MA, Celeghini RMS, et al., Maldonado MB, Zuritz CA, Assof MV, Mateus T, Santo D, Saúde C, et al., Miller GL, Moreno-Baquero JM, Bautista-Gallego J, Garrido-Fernández A, et al., Romeo FV, Piscopo A, Poiana M, Saura-Calixto F, Goňi I, Saúde C, Barros T, Mateus T, et al., Shobana S, Naidu AK, Singleton VL, Orthofer R, Lamuela-Raventos RM, Uylaşer V, Yildiz G, Zinno P, Guantario B, Perozzi G, et al.   +21 more
core   +1 more source

Effects of Different Natural Additives Alternative to Chemical Ones on Artisanal Bologna-Type Sausages Shelf Life

Applied Sciences
This study aims to evaluate the effects of mandarin peel (Citrus reticulata L.), oregano (Origanum vulgare), and common lambsquarter (Chenopodium album) powders as natural additives on the shelf lives of artisanal Bologna-type sausages by comparing them ...
Marica Egidio, Marika Di Paolo, Loriana Casalino, Valeria Vuoso, Sophia Alesio, Alma Sardo, Raffaele Marrone   +6 more
doaj   +1 more source

Chemical composition and fatty acids quantification in commercial meat products processed in Brazil

Semina: Ciências Exatas e Tecnológicas, 2013
This study aimed to determine and compare the proximate composition and the content of fatty acids in different meat products processed in Brazil. To this end, meat products (formed ham, hamburger, mortadella, ham, salami, sausage) from three different ...
Fabio Machry Sanches, Paula Fernandes Montanher, Carlos Eduardo Silva, Lucia Felicidade Dias, Fabio Augusto Garcia Coró, Nilson Evelazio de Souza   +5 more
doaj   +1 more source