Works matching DE "SAUSAGES -- Composition"

Results: 29

Water mobility and distribution during dry-fermented sausages 'Spanish type' manufacturing and its relationship with physicochemical and textural properties: a low-field NMR study.

Published in:

European Food Research & Technology, 2017, v. 243, n. 3, p. 455, doi. 10.1007/s00217-016-2759-0

By:

García, Ana;
Rodríguez, Mª;
Ávila Hidalgo, Mª;
Bertram, Hanne

Publication type:

Article

DETERMINING THE EFFECT OF REPLACING COMPOSITE FLOUR MIXTURE WITH CASSAVA STARCH ON NUTRITIONAL AND PHYSICAL PROPERTIES OF CHICKEN SAUSAGES.

Published in:

Slovak Journal of Food Sciences, 2021, v. 15, p. 792, doi. 10.5219/1611

By:

Lakma Weerasinghe, Rakinahewage Kalpani;
Wickramasinghe, Indira;
Dulani Somendrika, Madame Arachchige

Publication type:

Article

Study on consumer evaluation of cooked sausages.

Published in:

Meat Technology / Tehnologija Mesa, 2014, v. 55, n. 2, p. 142, doi. 10.5937/tehmesa1402142k

By:

Tatiana, Kuznetsova;
Anton, Lazarev;
Irina, Chernukha;
Irina, Anisimova

Publication type:

Article

Sensory and physicochemical quality of ‘frescal’ sausage from young bulls’ meat fed with levels of licuri cake.

Published in:

Italian Journal of Animal Science, 2018, v. 17, n. 1, p. 73, doi. 10.1080/1828051X.2017.1345661

By:

Gouvêa, Ana Alice Lima de;
Oliveira, Ronaldo Lopes;
Assis, Dallyson Yehudi Coura de;
Borja, Máikal Souza;
Ribeiro, Rebeca Dantas Xavier;
Leão, André Gustavo;
Oliveira, Paulo Andrade;
Bezerra, Leilson Rocha

Publication type:

Article

Use of cold-pressed olive oil for improvement the quality of Kranj sausages.

Published in:

Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 24

By:

Kuzmanovski, Vladimir;
Kuzelov, Aco;
Joshevska, Elena

Publication type:

Article

SENSORY AND CHEMICAL CHARACTERISTICS OF SAUSAGES PRODUCED OF CYPRINID MEAT.

Published in:

Food & Feed Research, 2013, v. 40, n. 2, p. 53

By:

Okanović, Đorđe G.;
Ćirković, Miroslav A.;
Novakov, Nikolina J.;
Ljubojević, Dragana B.;
Karan, Dragica D.;
MatekaloSverak, Vesna F.;
Mašić, Zoran S.

Publication type:

Article

Properties of Chitosan-Laminated Collagen Film.

Published in:

Food Technology & Biotechnology, 2012, v. 50, n. 4, p. 483

By:

Krkić, Nevena;
Lazić, Vera;
Petrović, Ljiljana;
Gvozdenović, Jasna;
Pejić, Danijela

Publication type:

Article

CHEMICAL, COLOR, TEXTURE AND SENSORY PROPERTIES OF ČAJNA KOBASICA, A DRY FERMENTED SAUSAGE.

Published in:

Quality of Life: A Multi-Disciplinary Journal of Food Science, Environmental Science & Public Health, 2016, v. 7, n. 1/2, p. 5, doi. 10.7251/QOL16005DZ

By:

DŽINIĆ, NATALIJA;
IVIĆ, MAJA;
JOKANOVIĆ, MARIJA;
ŠOJIĆ, BRANISLAV;
ŠKALJAC, SNEŽANA;
TOMOVIĆ, VLADIMIR

Publication type:

Article

VOLATILE COMPOUNDS ANALYSIS OF DACIA SAUSAGE, A TRADITIONAL ROMANIAN DRY-CURED SAUSAGE.

Published in:

Annals of the University Dunarea de Jos of Galati Fascicle VI: Food Technology / Analele Universităţii Dunărea de Jos din Galaţi, Fascicula VI: Tehnologia Produselor Alimentare, 2014, v. 38, n. 2, p. 69

By:

CIUCIU, ANA MARIA SIMION;
FRANCO, INMACULLADA;
CARBALLO, JAVIER;
ALEXE, PETRU

Publication type:

Article

Potential use of multispectral imaging technology to identify moisture content and water‐holding capacity in cooked pork sausages.

Published in:

Journal of the Science of Food & Agriculture, 2018, v. 98, n. 5, p. 1832, doi. 10.1002/jsfa.8659

By:

Ma, Fei;
Wang, Wu;
Li, Peijun;
Niu, Xiangli;
Chen, Conggui;
Zheng, Lei;
Zhang, Bin

Publication type:

Article

Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages.

Published in:

Journal of the Science of Food & Agriculture, 2017, v. 97, n. 11, p. 3761, doi. 10.1002/jsfa.8240

By:

Nieto, Gema;
Martínez, Lorena;
Castillo, Julian;
Ros, Gaspar

Publication type:

Article

Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage.

Published in:

Journal of the Science of Food & Agriculture, 2016, v. 96, n. 13, p. 4523, doi. 10.1002/jsfa.7668

By:

Vossen, Els;
Claeys, Erik;
Raes, Katleen;
van Mullem, Danny;
De Smet, Stefaan

Publication type:

Article

Chemical composition, microbiological properties and fatty acid profile of Italian-type salami with pork backfat substituted by emulsified canola oil.

Published in:

Ciência Rural, 2017, v. 47, n. 8, p. 1, doi. 10.1590/0103-8478cr20160688

By:

Maria Backes, Angela;
Pasqualin Cavalheiro, Carlos;
Santi Stefanello, Flávia;
Luísa Lüdtke, Fernanda;
Nascimento Terra, Nelcindo;
Martins Fries, Leadir Lucy

Publication type:

Article

COMPOSICIÓN QUÍMICA Y EVALUACIÓN MICROBIOLÓGICA DE SALCHICHAS DE POLLO Y CODORNIZ.

Published in:

Revista Cientifica de la Facultade de Veterinaria, 2014, v. 24, n. 1, p. 11

By:

Elena Cori, Marta;
De Basilio, Vasco;
Figueroa-Ruiz, Rosana;
Rivas, Nilo;
Martínez, Shimazú;
Rodríguez, Iraima

Publication type:

Article

THE INFLUENCE OF THE GARLIC EXTRACT ON THE CHEMICAL COMPOSITION, MICROBIOLOGICAL STATUS AND THE SENSORY CHARACTERISTICS OF MINCED PORK MEAT AND THE SEMI-DURABLE SAUSAGE.

Published in:

Macedonian Journal of Animal Science, 2016, v. 6, n. 1, p. 41, doi. 10.54865/mjas1661041k

By:

Kuzelov, Aco;
Andronikov, Darko;
Taskov, Nako;
Sofijanova, Elenica;
Saneva, Dušica;
Naseva, Dijana

Publication type:

Article

Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins.

Published in:

Food Science & Technology International, 2017, v. 23, n. 3, p. 245, doi. 10.1177/1082013216684086

By:

Baracco, Yanina;
Rodriguez Furlán, Laura T.;
Campderrós, Mercedes E.

Publication type:

Article

INVESTIGATION OF THE PROPERTIES OF BOILED SAUSAGES FROM THE BIOMODIFIED STUFFING DURING STORAGE.

Published in:

Food Science & Technology (2073-8684), 2015, v. 9, n. 3, p. 69, doi. 10.15673/2073-8684.3/2015.50287

By:

Povarova, N. N.;
Melnick, L. A.;
Shlapak, G. V.

Publication type:

Article

COMPARATIVE STUDY REGARDING PHYSICAL-CHEMICAL CHARACTERISTICS OF CHICKEN POLISH SAUSAGES WITH NATURAL EXTRACTS AND CHEMICAL ADDITIVES.

Published in:

Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 2, p. 21

By:

Silviu-Adrian, Bordea;
Monica, Negrea;
Teodor-Ioan, Traşcă

Publication type:

Article

Effect of superheated steam cooking on fat and fatty acid composition of chicken sausage.

Published in:

International Food Research Journal, 2015, v. 22, n. 2, p. 598

By:

Asmaa, A. A.;
Zzaman, W.;
Tajul, A. Y.

Publication type:

Article

Development of Sausage with Inhibition of 60% Sodium Intake, Using Biopolymer Encapsulation Technology and Sodium Replacers.

Published in:

Food & Bioprocess Technology, 2018, v. 11, n. 2, p. 407, doi. 10.1007/s11947-017-2020-2

By:

Jung, Eun Young;
Hur, Sun Jin

Publication type:

Article

Selected physico-chemical properties of Serbian dry fermented sausages in different meat industries.

Published in:

Meat Technology, 2018, v. 59, n. 2, p. 120, doi. 10.18485/meattech.2018.59.2.7

By:

Ducic, Miroslav;
Vranic, Danijela;
Baltic, Milan

Publication type:

Article

Effect of postproduction heating on the texture properties of a standard sausage that contains a chicken paste meat extender.

Published in:

Revista Facultad Nacional de Agronomía Medellín, 2015, v. 68, n. 2, p. 7713, doi. 10.15446/rfnam.v68n2.50988

By:

González Rodríguez, Diana Marcela;
Giraldo Lopera, Elizabeth;
Restrepo Molina, Diego Alonso

Publication type:

Article

The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages.

Published in:

Food Science & Nutrition, 2018, v. 6, n. 2, p. 512, doi. 10.1002/fsn3.585

By:

Alaei, Fereshteh;
Hojjatoleslamy, Mohammad;
Hashemi Dehkordi, Seyyed Majid

Publication type:

Article

Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding.

Published in:

Food Science & Nutrition, 2017, v. 5, n. 2, p. 273, doi. 10.1002/fsn3.390

By:

Fellendorf, Susann;
O'Sullivan, Maurice G.;
Kerry, Joseph P.

Publication type:

Article

Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran.

Published in:

Food Science & Nutrition, 2014, v. 2, n. 5, p. 534, doi. 10.1002/fsn3.126

By:

Arildsen Jakobsen, Louise Margrethe;
Vuholm, Stine;
Aaslyng, Margit Dall;
Kristensen, Mette;
Sørensen, Karina Vejrum;
Raben, Anne;
Kehlet, Ursula

Publication type:

Article

Physicochemical and sensory qualities of pork sausage incorporated with blood.

Published in:

Asian Journal of Dairy & Food Research, 2015, p. 78, doi. 10.5958/0976-0563.2015.00017.2

By:

Chowdhury, Sadhana;
Hazarika, M.;
Nath, D. R.;
Mahanta, J. D.

Publication type:

Article

Physicochemical and sensory properties of Celta dry-ripened "salchichón" as affected by fat content.

Published in:

Grasas y Aceites, 2015, v. 66, n. 1, p. 1, doi. 10.3989/gya.0709142

By:

Fonseca, S.;
Gómez, M.;
Domínguez, R.;
Lorenzo, J. M.

Publication type:

Article

Evaluation of rosemary extract effectiveness in the technology of meat-containing sausages with duck meat.

Published in:

Ukrainian Food Journal, 2018, v. 7, n. 1, p. 54, doi. 10.24263/2304-974X-2018-7-1-6

By:

Bozhko, Nataliia;
Tischenko, Vasyl;
Baidak, Liudmyla;
Pasichnyi, Vasyl

Publication type:

Article

Tomato peel powder as fat replacement in low-fat sausages: Formulations with mechanically crushed powder exhibit higher stability than those with airflow ultra-micro crushed powder.

Published in:

European Journal of Lipid Science & Technology, 2016, v. 118, n. 2, p. 175, doi. 10.1002/ejlt.201400579

By:

Wang, Qiang;
Xiong, Zhengwei;
Li, Guijie;
Zhao, Xin;
Wu, Hongbin;
Ren, Yanrong

Publication type:

Article