Results 91 to 100 of about 30,081 (300)
Using Mixture of Some Natural Preservatives to Prolong Shelf Life of Frozen Sausage [PDF]
Egyptian Journal of Animal HealthThe meat industry has been increasing the strategies to produce and commercialize products focusing on the reduction or even the replacement of chemical preservatives.
doaj +1 more source
Bacterial evaluation of vacuum packaged meat products [PDF]
Benha Veterinary Medical Journal, 2016 The purpose of this study to evaluate the microbiological quality of vacuum packaged meat product samples (luncheonsausage)collected from different markets in Qalyobia governorate (30 of each).
Shaltout A. +3 more
doaj +1 more source
Food Biomacromolecules, EarlyView.This review synthesizes 94 studies (2000–2025) exploring edible insects as sustainable sources of peptides, lipids, and chitin. Utilizing “green” extraction, these bioactives offer antioxidant and antimicrobial benefits for functional foods. However, addressing safety concerns like allergenicity and heavy metals through standardized frameworks remains ...
Blessing Rachael Adeyeye +1 more
wiley +1 more source
Democracy Sausage with Mark Kenny: Will Australia-China relations continue to spiral? [PDF]
, 2021 On this episode of Democracy Sausage, Mark Kenny is joined by China experts Yun Jiang and Graeme Smith to discuss Chinese politics, and the country’s relationships with the United States and Australia.
Kenny, Mark, Jiang, Yun, Smith, Graeme
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AgritechFat is capable of affecting the physico-chemical and sensory characteristics of beef sausage. However, the use of beef fat can increase the cholesterol content, showing the need for suitable substitute such as oleogel.
I Wayan Rai Widarta +4 more
doaj +1 more source
Jurnal Ilmu dan Teknologi Hasil Ternak, 2020 Improving comminuted meat products characteristics using a natural agent, such as phytochemicals, in order to replace the use of nitrite, have become a need due to the health reason.
Suharyanto Suharyanto +4 more
doaj +1 more source
Incidence of Coliform and Staphylococcus aureus in ready to eat fast foods [PDF]
Benha Veterinary Medical Journal, 2017 A total of 100 random samples of ready- to – eat sandwiches of beef products of kofta , liver, shawerma, and sausageproducts (25 samples of each ) were collected from different fast food services in different districts at Kaliobia governorateto be ...
Mostafa Afifi +3 more
doaj +1 more source
Food Biomacromolecules, EarlyView.Abstract Tomato processing waste, particularly peel and pomace, is a sustainable and low‐cost source of lycopene‐rich food biomolecules. Lycopene, a lipophilic carotenoid with an extended conjugated structure, provides intense red colour, antioxidant potential and functional value to tomato‐derived ingredients.
Chandan Kumar Sahu, Mrinmoy Roy
wiley +1 more source
Democracy Sausage with Mark Kenny: Truth is trouble with Malcolm Knox [PDF]
, 2021 On this Democracy Sausage Extra, award-winning journalist and author Malcolm Knox joins Mark Kenny to discuss the saga of Israel Folau - former star rugby union player sacked for sharing anti-LGBTQ views on social media - and how free speech got so ...
Kenny, Mark, Knox, Malcolm
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Food Safety and Health, EarlyView.This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang +6 more
wiley +1 more source