Results 21 to 30 of about 22,381 (294)
Foods, 2020 A hyperspectral imaging system was for the first time exploited to estimate the core colour of sausages stuffed in natural hog casings or in two hog casings treated with solutions containing surfactants and lactic acid in slush salt.
Chao-Hui Feng +2 more
doaj +1 more source
Shipin gongye ke-ji, 2023 In order to test the effects of the crude extracts from Rhodobacter sphaeroides (CCRS) on the volatile flavor substances and flavor amino acids of sausages during storage, the sausages were respectively processed with addition of CCRS at higher, medium ...
Xinyue KANG +6 more
doaj +1 more source
Molecules, 2021 High molecular weight chitosan (≈322 kDa) was obtained from chitin isolated from Brachystola magna (Girard) to produced biodegradable films. Their physicochemical, mechanical and water vapor permeability (WVP) properties were compared against commercial ...
Juan Manuel Tirado-Gallegos +9 more
doaj +1 more source
Foods, 2021 The microwave oven has become a standard appliance to reheat or cook meals in households and convenience stores. However, the main problem of microwave heating is the non-uniform temperature distribution, which may affect food quality and health safety ...
Wipawee Tepnatim +2 more
doaj +1 more source
Properties of R-Sausages [PDF]
Discrete and Computational Geometry, 2004 This paper is concerned with the Steiner ratio. A number of properties about the structure of the flat sausage and ℛ-Sausage convex polytopes yielding the best Steiner ratio in two- and three-dimensional Euclidean space, and the topology of the Steiner Minimal Tree for the corresponding vertex sets, are presented.
Badri Toppur, J. MacGregor Smith
openaire +1 more source
Sausages are good packings [PDF]
Discrete & Computational Geometry, 1995 In a previous paper [J. Reine Angew. Math. 453, 165-191 (1994; Zbl 0797.52010)] the authors introduced a new original approach to the study of finite and infinite packings and were able to prove several important results (e.g. they confirmed Fejes Tóth's ``sausage'' conjecture in high dimensions).
Ulrich Betke +2 more
openaire +2 more sources
Plant Extracts for the Control of Listeria monocytogenes in Meat Products
Applied Sciences, 2021 The antimicrobial activity of garlic (Allium sativum L.) and onion (Allium cepa L.) plant active extracts was determined against Listeria monocytogenes in two meat products.
Simona de Niederhäusern +5 more
doaj +1 more source
Sensory evaluation of experimental sausages.
, 2021 Sensory evaluation of experimental sausages.
Agnieszka Bilska (11873904)
core +1 more source
Food Science of Animal Resources, 2020 The objective of this study was to compare the effects of various salts on the physicochemical properties of pork emulsion sausages. Pork sausages were prepared using two different salts, sodium nitrite (SN) and sodium chloride (SC), and concentrated ...
Sol-Hee Lee, Hack-Youn Kim
doaj +1 more source
Applied Sciences, 2021 The aim of the study was to compare the microbiological safety and sensory quality of meat products manufactured with commercial functional additives.
Anna Fudali +3 more
doaj +1 more source