Results 191 to 200 of about 22,381 (294)

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

Sausage

The Iowa Review, 1994
openaire   +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

Frying pancakes and sausages (GCCS_BCE25496_12A)

Frying pancakes and sausages at the Grouse Creek, Utah, 4th of July breakfast. July 6, 1985. One black and white negative (1 x 2.25 inches)
Edison, Carol A.
core  

From plant to fabric: Environmental opportunities associated with annatto dye for sustainable development in the textile industry

Coloration Technology, Volume 142, Issue 3, Page 333-353, June 2026.
Abstract Natural dyes are compounds that occur naturally in several organisms and are classified based on chemical structure and application method. The literature cites several natural dyes used in industrial transformation processes. Annatto dye is used in the food industry, and its biological pigment is extracted from the annatto seed. However, this
Marcel Jefferson Gonçalves, Tania Maria Costa, Karine Thaise Rainert, Vera Lúcia Vogel Faustino dos Santos, Ivonete Oliveira Barcellos, Lorena Benathar Ballod Tavares   +5 more
wiley   +1 more source

Enhancing Fermented Sausage Quality with <i>Weissella hellenica</i>, <i>Lactobacillus sakei</i>, and <i>Pediococcus pentosaceus</i>. [PDF]

Gels
Fu Y, Zhang L, Long H, Yin Z, Sun X, Nie W, Zhuo Q, Lin C, Zhu S, Du Y, Jiang L.   +10 more
europepmc   +1 more source

S1‐Leitlinie Infizierte Zehenzwischenraum‐Intertrigo (sogenannter „gramnegativer Fußinfekt“)

JDDG: Journal der Deutschen Dermatologischen Gesellschaft, Volume 24, Issue 6, Page 832-845, June 2026.
Zusammenfassung Die infizierte Zehenzwischenraum‐Intertrigo bezeichnet eine exsudative, mazerierende oberflächliche Mischinfektion der Zehenzwischenräume, bei der gramnegative Bakterien (vor allem Pseudomonas aeruginosa, Enterobacterales) hervorstechen, aber regelmäßig auch grampositive Erreger (Staphylococcus [S.] aureus, koagulasenegative ...
Christoph Zeyen, Dietrich Abeck, Karsten Becker, Joachim Dissemond, Birgit Kahle, Hans Peter Lorenzen, Bettina Löffler, Andreas Maier‐Hasselmann, Till Mittank‐Weidner, Alexander Nast, Cord Sunderkötter   +10 more
wiley   +1 more source

Effects of Chicken Skin Protein Hydrolysate and Bone Protein-Mineral Mass on the Quality of Emulsified Poultry Sausages. [PDF]

Foods
Suychinov A, Okuskhanova E, Yessimbekov Z, Kakimov A, Kapasheva G, Kabdylzhar B, Turagulov R.   +6 more
europepmc   +1 more source

S1 Guideline on Infected Interdigital Intertrigo (also called Gram‐Negative Toe Web Infection)

JDDG: Journal der Deutschen Dermatologischen Gesellschaft, Volume 24, Issue 6, Page 832-843, June 2026.
Summary Infected interdigital intertrigo is an exudative, macerating, mixed infection of the toe webs in which gram‐negative bacteria (Pseudomonas aeruginosa and Enterobacterales) seem prevalent, but in which gram‐positive pathogens (Staphylococcus [S.] aureus, streptococci, enterococci) and fungi (dermatophytes, yeasts) also occur.
Christoph Zeyen, Dietrich Abeck, Karsten Becker, Joachim Dissemond, Birgit Kahle, Hans Peter Lorenzen, Bettina Löffler, Andreas Maier‐Hasselmann, Till Mittank‐Weidner, Alexander Nast, Cord Sunderkötter   +10 more
wiley   +1 more source

Exploring in vitro protein digestion of dry fermented sausage under different thermal processing methods: Peptidomics and molecular simulation. [PDF]

Food Chem X
Wang H, Yu C, Wang Z, Zhao L, Zhang X, Zhu M, Ma H.   +6 more
europepmc   +1 more source