Works matching DE "SAUSAGES -- Composition"
Results: 29
INVESTIGATION OF THE PROPERTIES OF BOILED SAUSAGES FROM THE BIOMODIFIED STUFFING DURING STORAGE.
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- Food Science & Technology (2073-8684), 2015, v. 9, n. 3, p. 69, doi. 10.15673/2073-8684.3/2015.50287
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COMPARATIVE STUDY REGARDING PHYSICAL-CHEMICAL CHARACTERISTICS OF CHICKEN POLISH SAUSAGES WITH NATURAL EXTRACTS AND CHEMICAL ADDITIVES.
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- Carpathian Journal of Food Science & Technology, 2017, v. 9, n. 2, p. 21
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Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins.
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- Food Science & Technology International, 2017, v. 23, n. 3, p. 245, doi. 10.1177/1082013216684086
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Evaluation of rosemary extract effectiveness in the technology of meat-containing sausages with duck meat.
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- Ukrainian Food Journal, 2018, v. 7, n. 1, p. 54, doi. 10.24263/2304-974X-2018-7-1-6
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Effect of postproduction heating on the texture properties of a standard sausage that contains a chicken paste meat extender.
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- Revista Facultad Nacional de Agronomía Medellín, 2015, v. 68, n. 2, p. 7713, doi. 10.15446/rfnam.v68n2.50988
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Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran.
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- Food Science & Nutrition, 2014, v. 2, n. 5, p. 534, doi. 10.1002/fsn3.126
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Physicochemical and sensory qualities of pork sausage incorporated with blood.
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- Asian Journal of Dairy & Food Research, 2015, p. 78, doi. 10.5958/0976-0563.2015.00017.2
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DETERMINING THE EFFECT OF REPLACING COMPOSITE FLOUR MIXTURE WITH CASSAVA STARCH ON NUTRITIONAL AND PHYSICAL PROPERTIES OF CHICKEN SAUSAGES.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 792, doi. 10.5219/1611
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Development of Sausage with Inhibition of 60% Sodium Intake, Using Biopolymer Encapsulation Technology and Sodium Replacers.
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- Food & Bioprocess Technology, 2018, v. 11, n. 2, p. 407, doi. 10.1007/s11947-017-2020-2
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The effect of inulin as a fat substitute on the physicochemical and sensory properties of chicken sausages.
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- Food Science & Nutrition, 2018, v. 6, n. 2, p. 512, doi. 10.1002/fsn3.585
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Effect of different salt and fat levels on the physicochemical properties and sensory quality of black pudding.
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- Food Science & Nutrition, 2017, v. 5, n. 2, p. 273, doi. 10.1002/fsn3.390
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- Article
COMPOSICIÓN QUÍMICA Y EVALUACIÓN MICROBIOLÓGICA DE SALCHICHAS DE POLLO Y CODORNIZ.
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- Revista Cientifica de la Facultade de Veterinaria, 2014, v. 24, n. 1, p. 11
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Study on consumer evaluation of cooked sausages.
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- Meat Technology / Tehnologija Mesa, 2014, v. 55, n. 2, p. 142, doi. 10.5937/tehmesa1402142k
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Use of cold-pressed olive oil for improvement the quality of Kranj sausages.
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- Scientific Works of UFT - Plovdiv, 2018, v. 65, n. 1, p. 24
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Selected physico-chemical properties of Serbian dry fermented sausages in different meat industries.
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- Meat Technology, 2018, v. 59, n. 2, p. 120, doi. 10.18485/meattech.2018.59.2.7
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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.
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- Macedonian Journal of Animal Science, 2016, v. 6, n. 1, p. 41, doi. 10.54865/mjas1661041k
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SENSORY AND CHEMICAL CHARACTERISTICS OF SAUSAGES PRODUCED OF CYPRINID MEAT.
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- Food & Feed Research, 2013, v. 40, n. 2, p. 53
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Sensory and physicochemical quality of ‘frescal’ sausage from young bulls’ meat fed with levels of licuri cake.
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- Italian Journal of Animal Science, 2018, v. 17, n. 1, p. 73, doi. 10.1080/1828051X.2017.1345661
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Potential use of multispectral imaging technology to identify moisture content and water‐holding capacity in cooked pork sausages.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 5, p. 1832, doi. 10.1002/jsfa.8659
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Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages.
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- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 11, p. 3761, doi. 10.1002/jsfa.8240
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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.
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- Journal of the Science of Food & Agriculture, 2016, v. 96, n. 13, p. 4523, doi. 10.1002/jsfa.7668
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Properties of Chitosan-Laminated Collagen Film.
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- Food Technology & Biotechnology, 2012, v. 50, n. 4, p. 483
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Chemical composition, microbiological properties and fatty acid profile of Italian-type salami with pork backfat substituted by emulsified canola oil.
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- Ciência Rural, 2017, v. 47, n. 8, p. 1, doi. 10.1590/0103-8478cr20160688
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Water mobility and distribution during dry-fermented sausages 'Spanish type' manufacturing and its relationship with physicochemical and textural properties: a low-field NMR study.
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- European Food Research & Technology, 2017, v. 243, n. 3, p. 455, doi. 10.1007/s00217-016-2759-0
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Physicochemical and sensory properties of Celta dry-ripened "salchichón" as affected by fat content.
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- Grasas y Aceites, 2015, v. 66, n. 1, p. 1, doi. 10.3989/gya.0709142
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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.
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- European Journal of Lipid Science & Technology, 2016, v. 118, n. 2, p. 175, doi. 10.1002/ejlt.201400579
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CHEMICAL, COLOR, TEXTURE AND SENSORY PROPERTIES OF ČAJNA KOBASICA, A DRY FERMENTED SAUSAGE.
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- 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
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VOLATILE COMPOUNDS ANALYSIS OF DACIA SAUSAGE, A TRADITIONAL ROMANIAN DRY-CURED SAUSAGE.
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- 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
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Effect of superheated steam cooking on fat and fatty acid composition of chicken sausage.
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- International Food Research Journal, 2015, v. 22, n. 2, p. 598
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