Results 61 to 70 of about 140,853 (265)

Standing sausage modes in coronal loops with plasma flow [PDF]

, 2014
Magnetohydrodynamic waves are important for diagnosing the physical parameters of coronal plasmas. Field-aligned flows appear frequently in coronal loops.We examine the effects of transverse density and plasma flow structuring on standing sausage modes ...
Chen, Shao-Xia, Li, Bo, Xia, Li-Dong, Yu, Hui   +3 more
core   +1 more source

Regional Shopping Objectives in British Grocery Retail Transactions Using Segmented Topic Models

Applied Stochastic Models in Business and Industry, EarlyView.
ABSTRACT Understanding the customer behaviours behind transactional data has high commercial value in the grocery retail industry. Customers generate millions of transactions every day, choosing and buying products to satisfy specific shopping needs.
Mariflor Vega Carrasco, Mirco Musolesi, Jason O'Sullivan, Rosie Prior, Ioanna Manolopoulou   +4 more
wiley   +1 more source

Comparative Effects of Three Microbial Starter Cultures on the Physicochemical and Sensory Quality of Fermented Sausages

Food Bioengineering, EarlyView.
ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji, Yi Luo, Rui Yang, Song Yang, Xiaoping Yu, Hongqian Zhang, Kun Liao, Jiamin Zhang   +7 more
wiley   +1 more source

The Effect of Cold‐Temperature Storage on Lipid Stability, Physicochemical Characteristics and Texture Profiles of Plant‐Based Meat Analogues

Food Chemistry International, EarlyView.
PBMA products were studied for their lipid stability, texture profiles and physicochemical properties under recommended refrigerated storage conditions. Lipid tests showed no indicators of lipid oxidation in the PBMA products after refrigerated storage; however, significant changes were observed in their textural and physicochemical properties ...
Owen Miller, Christopher J. Scarlett, Taiwo O. Akanbi   +2 more
wiley   +1 more source

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Investigation and comparison of some physicochemical and sensory properties of produced sausage from minced meat and surimi of Talang Queenfish (Scomberoides Commersonnianuus)

‬‭Majallah-i ̒Ilmī-i Shīlāt-i Īrān, 2013
The purpose of this study was investigation and comparison of physicochemical characteristics of produced fish sausage from minced fish meat and Surimi. Conventional method includes three washing steps were used to prepare Surimi.
A.R. Yousefi email ; M. Moosavi-Nasab; M. Govahian
doaj  

Presence of Soya in Industrial and Homemade Sausage Production in Kosovo and Its Reflection on Fatty Acid Profile

Separations
In the present study, we investigated to what extent soybean was used in industrial and homemade sausage produced in Kosovo, as well as its potential impact on the fatty acid profile.
Dafina Mehmetukaj, Xhavit Bytyçi, Armend Cana, Vlora Gashi-Zogëjani, Malbora Shandro-Zeqiri, Drita Bajraktari, Dean Jankuloski, Zehra Hajrulai-Musliu   +7 more
doaj   +1 more source

Microbiological Quality of Sausage during Slicing at Food Retail Stores in Shiraz, Iran [PDF]

International Journal of Nutrition Sciences, 2017
Background: Sausage can become contaminated via the environment, handlers, and equipment particularly slicing machines and cutting utensils during processing.
Mohammad Hassan Ehrampoush, Seyed Mohammad Mazloomi, Seifollah Zarei, Fatemeh Hemmati, Mohammad Taghi Ghaneian, Bahador Hajimohammadi, Azizollah Dehghan   +6 more
doaj  

Chemical composition, safety and quality attributes of traditional cottage sausage

Czech Journal of Food Sciences, 2019
The characteristic features of traditional cottage sausage were analysed. In addition, the extent to which manufacturers create product diversity on the market was investigated, along with potential health risks of the product to consumers.
Krzysztof Surówka, Ireneusz Maciejaszek, Kamila Walczak, Maria Walczycka, Barbara Surówka, Magdalena Rzepka, Joanna Banaś   +6 more
doaj   +1 more source

Understanding protein–flavor interactions: Factors, characterization techniques, and the effect of processing

Food Biomacromolecules, EarlyView.
Abstract The perception of flavor in a food system depends on its release from the protein matrix. Apart from hydrogen bonding, hydrophobic interactions and van der Waal's forces, the formation of covalent adducts between the flavor and protein highly impacts the release of flavor from the protein matrix.
Arshita Verma, Somnath Basak, Rekha S. Singhal   +2 more
wiley   +1 more source