Works matching DE "SAUSAGES -- Processing"

Results: 28

Design of probiotic dry fermented sausage (sucuk) production with microencapsulated and free cells of Lactobacillus rhamnosus.

Published in:

Turkish Journal of Veterinary & Animal Sciences, 2017, v. 41, n. 5, p. 598, doi. 10.3906/vet-1701-76

By:

TURHAN, Emel ÜNAL;
ERGİNKAYA, Zerrin;
POLAT, Süleyman;
ÖZER, Emir Ayşe

Publication type:

Article

Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 3, p. 625, doi. 10.1111/j.1365-2621.1990.tb05192.x

By:

AHMED, P. O.;
MILLER, M. F.;
LYON, C. E.;
VAUGHTERS, H. M.;
REAGAN, J. O.

Publication type:

Article

Effect of autochthonous starter cultures in the production of Paio, a traditional Portuguese dry-cured sausage.

Published in:

Archivos de Zootecnia, 2018, n. Supp1, p. 161

By:

Dias, I.;
Laranjo, M.;
Fialho, R.;
Potes, M. E.;
Véstia, J.;
Agulheiro-Santos, A. C.;
Fraqueza, M. J.;
Elias, M.

Publication type:

Article

PHYSICO-CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS, SENSORY QUALITY AND ACCEPTABILITY OF NATIVE CHICKEN AND RABBIT SAUSAGE PRODUCED WITH CORN OIL, MARGARINE AND BEEF FAT.

Published in:

Macedonian Veterinary Review, 2016, v. 39, n. 2, p. 193, doi. 10.1515/macvetrev-2016-0087

By:

Lengkey, Hendronoto Arnoldus Walewangko;
Lobo, Balia Roostita

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

Physicochemical and Microbiological Properties of Sucuk produced with Different Heat Treatment Temperatures.

Published in:

Academic Food Journal / Akademik GIDA, 2017, v. 15, n. 4, p. 344, doi. 10.24323/akademik-gida.370094

By:

Toptanci, İsra;
Ercoşkun, Hüdayi

Publication type:

Article

Technological characterization and consumer perception of dry fermented game sausages with bay leaf (Laurus nobilis L.) essential oil.

Published in:

Journal of Central European Agriculture, 2017, v. 18, n. 4, p. 794, doi. 10.5513/JCEA01/18.4.1961

By:

KOS, Ivica;
BEDEKOVIĆ, Dalibor;
ŠIRIĆ, Ivan;
VNUČEC, Ivan;
PEĆINA, Mateja;
GLUMPAK, Ana;
CAROVIĆ STANKO, Klaudija

Publication type:

Article

EFFECT OF RICE STARCH AND WASTE PRODUCT OF TOMATO PROCESSING ON SOME PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF SAUSAGE.

Published in:

Scientific Papers. Series D. Animal Science, 2014, v. 57, p. 255

By:

PARSI, Mitra;
HOSSEINI, S. Ebrahim;
SEYEDEIN, S. Mahdi;
BEHMADI, H.

Publication type:

Article

EFFECT OF USE OF DATE PROCESSING BY-PRODUCT ON SOME PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF SAUSAGE.

Published in:

Scientific Papers. Series D. Animal Science, 2014, v. 57, p. 237

By:

HOSSEINI, Seyed Ebrahim;
HASHEMIAN, Nasrin;
BOUJAR, Masoud MASHADI AKBAR;
ASADI, Gholamhassan

Publication type:

Article

IMPLICATION OF HUMAN HANDLING ON PACKAGED SAUSAGE ROLLS DURING SALE.

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, 2016, v. 40, n. 1, p. 90

By:

COOLBORN, AKHARAIYI FRED;
ADENIKE, ADEYANJU

Publication type:

Article

INFLUENCE OF THE LACTATE ON THE MICROBIOLOGICAL AND SENSORY PROPERTIES IN SEMIDURABLE SAUSAGES.

Published in:

Macedonian Journal of Animal Science, 2014, v. 4, n. 2, p. 75, doi. 10.54865/mjas1442075k

By:

Kuzelov, Aco;
Taškov, Nako;
Saneva, Dušica;
Savinok, Oksana

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

USE OF IRRADIATION TO CONTROL MICROORGANISMS AND EXTEND THE REFRIGERATED MARKET LIFE OF CHICKEN SAUSAGE.

Published in:

Innovative Romanian Food Biotechnology, 2013, v. 13, p. 63

By:

AL-BACHIR, Mahfouz;
OTHMAN, Yasser

Publication type:

Article

Salam ve Sosislerin Bazı Kimyasal Özelliklerinin İncelenmesi.

Published in:

Kafkas Universitesi Veteriner Fakultesi Dergisi, 2013, v. 19, n. 1, p. 69, doi. 10.9775/kvfd-2013-7200

By:

SEZER, Çiğdem;
ÖĞÜN, Metin;
GÜVEN, Aysel

Publication type:

Article

Características físico-químicas e sensoriais de embutido fresco de aves de descarte preparado com diferentes antioxidantes naturais.

Published in:

Revista Brasileira de Saúde e Produção Animal (RBSPA), 2012, v. 13, n. 2, p. 360, doi. 10.1590/s1519-99402012000200006

By:

BORBA, Hirasilva;
SCATOLINI-SILVA, Aline Mary;
GIAMPIETRO-GANECO, Aline;
BOIAGO, Marcel Manente;
SOUZA, Pedro Alves

Publication type:

Article

Impact of Innovation on Consumers Liking and Willingness to Pay for Traditional Sausages.

Published in:

Polish Journal of Food & Nutrition Sciences, 2016, v. 66, n. 2, p. 119, doi. 10.1515/pjfns-2016-0004

By:

Żakowska-Biemans, Sylwia;
Sajdakowska, Marta;
Issanchou, Sylvie

Publication type:

Article

Caracterización de Propiedades Químicas y Fisicoquímicas de Chorizos Comercializados en la Zona Centro de México.

Published in:

Información Tecnológica, 2013, v. 24, n. 2, p. 3, doi. 10.4067/S0718-07642013000200002

By:

González-Tenorio, Roberto;
Totosaus, Alfonso;
Caro, Irma;
Mateo, Javier

Publication type:

Article

Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: an overview.

Published in:

International Food Research Journal, 2016, v. 23, n. 2, p. 429

By:

Aquilanti, L.;
Garofalo, C.;
Osimani, A.;
Clementi, F.

Publication type:

Article

Relationships Between Textural Modifications, Lipid and Protein Oxidation and Sensory Attributes of Refrigerated Turkey Meat Sausage Treated with Bacteriocin BacTN635.

Published in:

Food & Bioprocess Technology, 2017, v. 10, n. 9, p. 1655, doi. 10.1007/s11947-017-1933-0

By:

Smaoui, Slim;
Ennouri, Karim;
Chakchouk-Mtibaa, Ahlem;
Karray-Rebai, Ines;
Hmidi, Maher;
Bouchaala, Kameleddine;
Mellouli, Lotfi

Publication type:

Article

Effect of Combined Salt and Animal Fat Reductions on Physicochemical and Biochemical Changes During the Manufacture of Dry-Fermented Sausages.

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 10, p. 2109, doi. 10.1007/s11947-015-1563-3

By:

Safa, Hassan;
Gatellier, Philippe;
Lebert, André;
Picgirard, Laurent;
Mirade, Pierre-Sylvain

Publication type:

Article

Determination of Process-Structure Relationship in the Manufacturing of Meat Batter Using Vane Pump-Grinder Systems.

Published in:

Food & Bioprocess Technology, 2015, v. 8, n. 7, p. 1512, doi. 10.1007/s11947-015-1514-z

By:

Irmscher, Stefan;
Rühl, Simone;
Herrmann, Kurt;
Gibis, Monika;
Kohlus, Reinhard;
Weiss, Jochen

Publication type:

Article

Efecto de la concentración de cultivos iniciadores y dextrosa sobre la calidad de la maduración y vida útil sensorial del pepperoni.

Published in:

Revista Lasallista de Investigación, 2013, v. 10, n. 1, p. 101

By:

Montes Álvarez, Julio;
Restrepo Flórez, Claudia;
Patiño Gómez, Jairo;
Cano Salazar, Jaime Andrés

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

Physical and Sensory Characteristics of Reduced-Fat Breakfast Sausages Formulated With Barley β-Glucan.

Published in:

Journal of Food Science (Wiley-Blackwell), 2002, v. 67, n. 6, p. 2391, doi. 10.1111/j.1365-2621.2002.tb09559.x

By:

Morin, L.A.;
Temelli, F.;
McMullen, L.

Publication type:

Article

SOURCES OF LISTERIA MONOCYTOGENES CONTAMINATION IN TRADITIONAL FERMENTED SAUSAGE PROCESSING PLANTS IN ITALY.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2012, v. 24, n. 3, p. 214

By:

Meloni, D.;
Piras, F.;
Mureddu, A.;
Mazza, R.;
Nucera, D.;
Mazzette, R.

Publication type:

Article

Discussion on Development of Pumpkin Sausage.

Published in:

Agricultural Science & Technology, 2015, v. 16, n. 5, p. 1069

By:

Qingmei JIAN

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

The Microbiological Quality of Frankfurters Sold in Tekirdag.

Published in:

Journal of Tekirdag Agricultural Faculty, 2015, v. 12, n. 1, p. 105

By:

Coşkun, F.;
Yılmaz, İ.;
Demirci, A. Ş.

Publication type:

Article