Results 71 to 80 of about 25,835 (279)

Antibiotic Resistance of Escherichia coli and Salmonella Isolates from Table Eggs, Poultry Sausages, and Clinical Samples in Southwest Benin

Antimicrobial resistance (AMR) in foodborne pathogens poses a major public health risk in Benin. Table eggs and poultry sausages have been identified as potential reservoirs of resistant bacteria.
Georges Daube, Daube, Georges, Azokpota, Paulin, Cyrielle Hinson, Sessou, Philippe, Paulin Azokpota, Nicolas Korsak, Hinson, Cyrielle Elsy Akpédjè, Philippe Sessou, Korsak Koulagenko, Nicolas   +9 more
core   +1 more source

Sensory profiling of South Korean grape wines: a comparison of fast profiling methods and evaluation environments

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo, Han Sub Kwak, Seo‐Jin Chung, Kaixin Xiao, Mi‐Ran Kim, Jungmin Oh   +5 more
wiley   +1 more source

Sausages, Cheese, Chips, and Crackers on a Tray

, 1935
The photograph was taken for an advertisement for the Bon Ton Shop. Different types of cheeses are shown along with Ritz crackers, chips, and sausages. Wine glasses are next to the tray.
Martin's Photo Shop
core  

Bee pollen as functional food and environmental bioindicator: current evidence and future challenges

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Bee pollen (BP), a plant‐derived product collected by honey bees, is increasingly promoted as a functional food due to its content of proteins, essential amino acids, lipids, vitamins, minerals, and bioactive compounds such as polyphenols and flavonoids.
Luigi Parrotta, Stefano Del Duca
wiley   +1 more source

Propriedades tecnológicas de Lactobacillus plantarum isolados de salames artesanais e aplicado como cultivo iniciador em salame tipo milano [PDF]

, 2007
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico. Programa de Pós-Graduação em Ciência dos Alimentos.O objetivo do presente trabalho foi obter uma cultura ácido láctica, como cultivo iniciador para produtos cárneos, isolada ...
Sawitzki, Maristela Cortez
core  

Evolution of free amino acids and volatile compounds in dry‐cured fermented 'salchichón' sausages superficially inoculated with different molds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Surface molds contribute to flavor development in dry‐cured fermented sausages through their effects on proteolysis, amino acid catabolism, and volatile compound formation. This study evaluated the influence of Aspergillus oryzae, Penicillium camemberti, Penicillium roqueforti and Penicillium nalgiovense on the evolution of free ...
José María Martín‐Miguélez, Alberto González‐Mohino, Jorge Ruiz‐Carrascal, Lary Souza Olegario, Josué Delgado   +4 more
wiley   +1 more source

Development of a premix based on micellar casein for fortification of meat systems with vitamin A

Теория и практика переработки мяса
A novel approach to the protection of unstable fat-soluble vitamins, using retinol as an example, is presented in this work. This method is based on introducing vitamin A molecules into casein micelles.
N. A. Dzhangiryan, V. I. Shipulin, D. N. Volodin   +2 more
doaj   +1 more source

Artificial Voices, Real Causes: The Dilemma of Virtual Influencer‐Driven Brand Activism

Psychology &Marketing, EarlyView.
ABSTRACT Brands are more frequently adopting virtual influencers (VIs) to lead activism campaigns. However, little is known about when and how such activism effectively drives consumer engagement. This research, in Study 1, examines 14,464 Instagram posts from 18 diverse VIs using large‐scale analytics to assess engagement intensity and the dynamics of
Sampa Anupurba Pahi, Debasis Pradhan, Abhisek Kuanr, Baidyanath Biswas, Jingyu Zhu   +4 more
wiley   +1 more source

How to Make Sausages

, 2012
Most sausages are produced from meat (especially pork and beef) but in some countries, fish sausages are also popular. Vegetarian and vegan sausages are available in some countries, made from tofu, nuts, pulses, mycoprotein, soya protein, vegetables or ...
Peter Fellows
core  

Nanocellulose as a fat substitute to improve the quality of emulsified sausages: Effects of morphology and content

Two different morphologies of nanocellulose - cellulose nanofibres (CNFs) and cellulose nanocrystals (CNCs) with different contents were added to emulsified sausages to replace pork back fat in different proportions (10%, 30%, and 50%), and the colour ...
Yunping Cheng, Qiuling Li, Hongzhen Guo, Xiaolan Shang   +3 more
core   +1 more source