Results 31 to 40 of about 22,381 (294)
Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages
Foods, 2022 Commercially available Irish edible brown (Himanthalia elongata—sea spaghetti (SS), Alaria esculenta—Irish wakame (IW)) and red (Palmaria palmata—dulse (PP), Porphyra umbilicalis—nori) seaweeds were incorporated into pork sausages at 1%, 2.5%, and 5 ...
Halimah O. Mohammed +5 more
doaj +1 more source
Use of bacterial extracts to enhance amino acids breakdown in dry fermented sausages
, 2006 The effect of the intracellular cell-free extracts (ICFEs) of two bacterial strains (Lactobacillus sakei GO and Bacillus pumilus) on the amino acid catabolism and the sensory properties of dry fermented sausages, was investigated.
Herranz Hernández, María Beatriz +3 more
core +1 more source
PLoS ONEThe impact of fat type (FT) and roasting temperature (RT) on oxysterols, physicochemical properties and sensory attributes of beef sausages were investigated. Beef sausages were formulated with either 20% Beef tallow (BT), Palm olein (PO) or Soybean oil (
Kazeem Dauda Adeyemi +1 more
doaj +1 more source
Czech Journal of Food SciencesEfforts are being made to replace the fat in meat products such as sausages with vegetable compounds to generate healthier foods. In this work, the effects of including flour, starch, and proteins isolated from pea seeds as partial fat substitutes in ...
Gema Morales-Olán +4 more
doaj +1 more source
Flavour Compensation Role of Yeast Strains in Reduced-Salt Dry Sausages: Taste and Odour Profiles
Foods, 2022 The effects of different yeast strains including Pichia kudriavzevii, Torulaspora delbrueckii, and Debaryomyces hansenii on the taste and odour profiles of reduced-salt dry sausages were explored. Inoculation of P. kudriavzevii and D.
Xiang-Ao Li +5 more
doaj +1 more source
Advanced Science, EarlyView.A biomimetic artificial intelligence system, PancDS, has been developed to distinguish pancreatic ductal adenocarcinoma from mass‐forming pancreatitis by adaptively integrating clinical data, radiomics, and deep learning features. Validated across multicenter, reader‐study, and prospective settings, PancDS improves diagnostic accuracy, particularly for
Zhibo Wang +13 more
wiley +1 more source
Grading of Chinese Cantonese Sausage Using Hyperspectral Imaging Combined with Chemometric Methods
Sensors, 2017 Fast and accurate grading of Chinese Cantonese sausage is an important concern for customers, organizations, and the industry. Hyperspectral imaging in the spectral range of 874–1734 nm, combined with chemometric methods, was applied to grade Chinese ...
Aiping Gong +3 more
doaj +1 more source
CCL3 and IL‐7 Synergistically Enhance CAR‐T Efficacy in Solid Tumors
Advanced Science, EarlyView.Synergistic delivery of CCL3 and IL‐7 by CAR‐T cells overcomes the immunosuppressive tumor microenvironment by enhancing cell infiltration, survival, and local immune reprogramming. This also establishes positive feedback that amplifies anti‐tumor activity and memory responses in both CAR‐T and endogenous T cells, presenting a robust therapeutic ...
Huanpeng Chen +12 more
wiley +1 more source
Technological feasibility, sensory acceptance and microbiological quality of Mutton-Based Sausages
Revue des Sciences de la SantéSmall-ruminant farming plays a crucial role in local livelihoods across Madagascar, yet the sector remains dominated by the sale of fresh meat with limited processing.
Clara GREGOIRE +3 more
doaj +1 more source