Results 31 to 40 of about 25,835 (279)
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
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
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Advanced Science, EarlyView.ABSTRACT Memory T cells exhibit long‐term persistence, a defining feature that underpins durable clinical responses to adoptive immunotherapies. The mechanisms that integrate metabolic cues with transcriptional control of memory fate remain undetermined. Here, we identify HS1‐binding protein 3 (HS1BP3) is preferentially expressed in memory CD8+ T cells.
Siyang Wang +13 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
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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
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Advanced Science, EarlyView.KFO‐Atlas reveals how real‐world aromas are organized as structured mixtures rather than individual molecules. Building on these principles, KFO‐Gen, a generative AI framework, designs perceptually valid aroma formulations and reconstructs meat‐like aromas exclusively from plant‐derived odorants, providing a foundation for mixture‐level studies and AI ...
Jingzhi Zhang +5 more
wiley +1 more source
Food Science and Human WellnessDry-fermented sausages are a good source of bioactive peptides, whose stability against gastrointestinal (GI) digestion determines their bioaccessibility.
Hongying Li +4 more
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Evaluation of product quality of low-fat sausage containing lotus rhizome root powders as affected by cooking method during storage [PDF]
Animal BioscienceObjective This study investigated the antioxidant activities of lotus root, Nelumbo nucifera, by producing oven-dried lotus root powder (ODLRP) and powdered ethanolic extracts of the ODLRP produced using different concentrations of ethanol (25%, 50%, 75%,
Zhuangzhuang Qiu, Koo Bok Chin
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