Results 1 to 10 of about 30,081 (300)

Evaluating the Feasibility of Using Salicornia herbacea Powder as a Salt Substitute in Sausage Production

Food Science of Animal Resources
This study was conducted to evaluate the potential use of Salicornia herbacea as a salt substitute in three types of sausages, namely: emulsion, semi-dried, and dried.
Sang-Keun Jin, Huilin Cheng, Gap-Don Kim
doaj   +1 more source

Effects of chicken-liver-hydrolysate paste addition on structure-function relationships in emulsion-type sausages. [PDF]

Poult Sci
Chen YJ, Chen JW, Chen YC.
europepmc   +1 more source

The synergistic effects of soy protein isolate and curdlan on salt-reduced hairtail sausages: Investigation into saltiness perception and quality characteristics. [PDF]

Food Chem X
Yang S, Zhang Q, Zou T, Zheng B, Zhang Y, Zeng H.   +5 more
europepmc   +1 more source

Plant-based meat substitutes on the German market: a characterization based on declared nutrient contents, Nutri-Score, organic and vegan labeling, and use of iodized salt. [PDF]

Front Nutr
Gréa C, Turke M, Busl L, Storcksdieck Genannt Bonsmann S.   +3 more
europepmc   +1 more source

Phycoerythrin nanoemulsion-enriched probiotic sausage: enhancing Bacillus coagulans viability via Aliinostoc sp. 2 exopolysaccharides. [PDF]

Sci Rep
Nowruzi B, EtminanZadeh N.
europepmc   +1 more source

Influence of Structured Plasma-Based Composition on Functional, Textural and Sensory Characteristics of Emulsion-Type Sausages. [PDF]

Foods
Kassenov A, Shulenova A, Kakimov M, Kokayeva G, Mustafayeva A, Iskakov B, Tokayev S, Mursalykova M, Krasnopyorova Y, Sviderskaya D.   +9 more
europepmc   +1 more source

The effect of two-stage temperature fermentation regulation on the microbial community and flavor profiles of shallow-fermented sausages inoculated with <i>Staphylococcus xylosus</i> and <i>Staphylococcus carnosus</i> starter cultures. [PDF]

Food Chem X
Chen H, Qian X, Tang M, Tan X, Li H, Zhang Y.   +5 more
europepmc   +1 more source

Functional Properties and Mechanistic Study of Native Starches as Fat Replacers in Low-Fat Pork Sausages. [PDF]

Foods
Gao L, Chen W, Lin Z, Ye S, Wang H, Lin G, Xu D, Chi C, Xiang L, Zhou Y.   +9 more
europepmc   +1 more source

Spice essential oils as natural preservatives in processed sausages: a systematic review of their physicochemical, antimicrobial, antioxidant, and sensory effects. [PDF]

Food Chem X
Mosabbeb AA, Majdi N, Eskandari S, Shojaee-Aliabadi S.   +3 more
europepmc   +1 more source

Coexisting autoimmune pancreatitis and pancreatic adenocarcinoma: Diagnostic challenges and case insights. [PDF]

Radiol Case Rep
Qajia H, Jabbari C, Choumad S, Lejouad M, Eddahoumi Y, Nassar I, Imrani K.   +6 more
europepmc   +1 more source