Results 191 to 200 of about 141,887 (269)

Reduced Nitrates/Nitrites and Natural Additives in Organic Fermented Dry-Cured Sausages: Effects on Microbiological Safety, Quality, and Consumer Acceptance. [PDF]

J Food Sci
Argemí-Armengol I, Ripoll G, Villalba D, Álvarez-Rodriguez J.   +3 more
europepmc   +1 more source

Comparative analysis of fermented sausages from purebred and crossbred Bamei pig: physicochemical properties, fatty acids, microbiota, and metabolites. [PDF]

Food Chem X
Xiang S, Wang Y, Zheng J, Tan Z, Wu G, Wang L, Zhang J, Luo X, Zhang X, Wang H.   +9 more
europepmc   +1 more source

A multi-functional strategy using mushroom exosomes to control oxidation and suppress hazardous compounds in chicken sausages. [PDF]

Curr Res Food Sci
He Y, Sun D, He J, Wang X.
europepmc   +1 more source

Native and Freeze-Dried Bacterial Nanocellulose as Fat Replacers in Low-Fat Meat Emulsions: A Comparative Study of Techno-Functional Performance. [PDF]

Foods
Balquinta ML, Nagai NF, Golzi ME, Pino Ibañez NA, Marchetti L, Andrés SC, Lorenzo G, Domínguez-Valencia R.   +7 more
europepmc   +1 more source

Effect of Storage Temperature on Sliced Vacuum-Packed Dry-Cured Portuguese Sausage (<i>Painho de Porco Preto</i>). [PDF]

Foods
Trindade S, Agulheiro-Santos AC, Ortiz A, León L, Freire M, Tejerina D, Elias M.   +6 more
europepmc   +1 more source

Spatial variation in risk factors for anti-hepatitis E antibody titers in a population-based German study. [PDF]

Sci Rep
Díaz AC, Ittermann T, Nauck M, Petersmann A, Völzke H, Schauer B.   +5 more
europepmc   +1 more source

Quality Characteristics of Baranjski Kulen (PGI) Fermented Sausage from Three Pork Production Chains. [PDF]

Foods
Kušec G, Djurkin Kušec I, Gvozdanović K, Komlenić M, Krvavica M, Margeta V.   +5 more
europepmc   +1 more source

Targeted Profiling of Tryptophan- and Tyrosine-Derived Metabolites in Traditionally Fermented Foods. [PDF]

Plant Foods Hum Nutr
Ede-Çi̇ntesun E, Yaman M.
europepmc   +1 more source