Results 61 to 70 of about 22,381 (294)
Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids
, 2005 This work has been supported by the Comisión Interministerial de Ciencia y Tecnologı́a (CICYT) (ALI 96-0928 project)The addition of free amino acids in the manufacture of dry-fermented sausages, as a method to enhance their flavour, was evaluated.For ...
Herranz Hernández, María Beatriz +4 more
core +1 more source
Food Safety and Health, EarlyView.This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang +6 more
wiley +1 more source
Aroma components from dried sausages fermented with Staphylococcus xylosus
, 1994 Sausages with and without Staphylococcus xylosus were manufactured with four replicates. Antibiotics and a fungicide to inhibit growth of naturally occuring microorganisms were added to the control sausages.
Stahnke, Marie Louise Heller
core +1 more source
Food Safety and Health, EarlyView.This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi +6 more
wiley +1 more source
International Journal of Food Science, 2022 There are strong perceptions regarding chevon consumption, with its strong aroma and smell and its stringiness and gaminess being chief among them. Processing chevon into by-products has resolved this negative perception associated with fresh chevon.
Irene Rumbidzai Mazhangara +2 more
doaj +1 more source
International Journal of Cancer, EarlyView.Limited evidence links processed meat intake and non‐cardia gastric cancer, while esophageal adenocarcinoma is increasing in Western countries, where diets are typically high in red and processed meats. Using data from over 450,000 participants from a large prospective study, the authors examined meat consumption and the risk of gastric and esophageal ...
Catalina Bonet +25 more
wiley +1 more source
Meat quality of goat and sheep sausages [PDF]
, 2012 The main objective of this work was to contribute to the characterization of a new product, based on goat and sheep meat with a strategy, which gives value-added to meat from culled goats and sheep, which have a very low commercial price.
Teixeira, Alfredo +2 more
core +1 more source
Health and Safety Considerations of Fermented Sausages [PDF]
, 2017 Fermented sausages are highly treasured traditional foods. A large number of distinct sausages with different properties are produced using widely different recipes and manufacturing processes.
Even Heir +9 more
core +1 more source
Designing nutritionally improved waffles containing glycerol monostearate based oleogel and aquafaba
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Plant‐based diets are considered healthier and more sustainable, while solutions are sought to replace saturated fats in foods products. Aquafaba (AF) from chickpea cans was foamed to formulate waffles. AF was concentrated at three dry matter contents.
Cristian Szekely +3 more
wiley +1 more source
CHEMICAL COMPOSITION AND MICROBIAL SAFETY OF PORK MEAT PRODUCTS ORIGINATING FROM HERZEGOVINA
Archives of Veterinary Medicine, 2019 Th is paper presents the results of chemical composition and microbiological safety testing of dry cured meat products, fermented and semi-dry or pasteurized sausages produced by several meat industries from Herzegovina.
Leona Puljić +6 more
doaj +1 more source