Works matching Sausage
Results: 5000
BIOGENINIŲ AMINŲ SUSIDARYMO VIRTOSE IR KARŠTAI RŪKYTOSE DEŠROSE TYRIMAI.
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- Veterinarija ir Zootechnika, 2007, v. 39, n. 61, p. 15
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IDENTIFICATION OF LARD ON GRILLED BEEF SAUSAGE PRODUCT AND STEAMED BEEF SAUSAGE PRODUCT USING FOURIER TRANSFORM INFRARED (FTIR) SPECTROSCOPY WITH CHEMOMETRIC COMBINATION.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 767, doi. 10.5219/1162
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The Influence of Meat Batter Composition and Sausage Diameter on Microbiota and Sensory Traits of Artisanal Wild Boar Meat Sausages.
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- Food Technology & Biotechnology, 2019, v. 57, n. 3, p. 378, doi. 10.17113/ftb.57.03.19.6197
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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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Probiotics and Honey: Boosting Functional Properties in Dry Fermented Sausages.
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- Microorganisms, 2025, v. 13, n. 2, p. 349, doi. 10.3390/microorganisms13020349
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Quality of traditionally produced Istrian sausage and identification of autochthonous lactic acid bacteria strains as potential functional starter cultures.
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- European Food Research & Technology, 2021, v. 247, n. 11, p. 2847, doi. 10.1007/s00217-021-03835-6
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Valoarea nutritivă a mezelurilor.
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- Farmacist.ro, 2020, n. 2, p. 38
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EFFICIENCY OF USING THE ANIMAL PROTEIN COMPLEX IN THE TECHNOLOGY OF COOKED SAUSAGE.
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- Food Science & Technology (2073-8684), 2019, v. 13, n. 1, p. 122, doi. 10.15673/fst.v13i1.1339
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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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Autochthonous Yeast from Pork and Game Meat Fermented Sausages for Application in Meat Protection and Aroma Developing.
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- Animals (2076-2615), 2020, v. 10, n. 12, p. 2340, doi. 10.3390/ani10122340
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Effect of Replacement of Synthetic vs. Natural Curing Agents on Quality Characteristics of Cinta Senese Frankfurter-Type Sausage.
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- Animals (2076-2615), 2020, v. 10, n. 1, p. 14, doi. 10.3390/ani10010014
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THE EFFECTS OF SAUSAGE CASING WITH POTASSIUM SORBATE ON COLOUR, MICROBIOLOGICAL PROPERTIES AND FORMATION OF BIOGENIC AMINES OF DRY FERMENTED SAUSAGE (SUCUK).
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- Carpathian Journal of Food Science & Technology, 2019, v. 11, n. 1, p. 178
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STUDY THE HEAT TRANSFER MODEL IN THE FREEZING PROCESS OF BASA SAUSAGE IN VIETNAM TO DETERMINE THE TECHNOLOGICAL MODE.
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- Carpathian Journal of Food Science & Technology, 2018, v. 10, n. 2, p. 5
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Caracterización de Propiedades Químicas y Fisicoquímicas de Chorizos Comercializados en la Zona Centro de México.
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- Información Tecnológica, 2013, v. 24, n. 2, p. 3, doi. 10.4067/S0718-07642013000200002
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Development of Functional Sausages: A Comparative Study of the Impact of Four Dietary Fibers on the Physico-Chemical Properties of Mortadella Sausages.
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- Journal of Human Environment, & Health Promotion (JHEHP), 2024, v. 10, n. 2, p. 83, doi. 10.61186/jhehp.10.2.83
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Microbial Diversity and Non-volatile Metabolites Profile of Low-Temperature Sausage Stored at Room Temperature.
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- Frontiers in Microbiology, 2021, v. 12, p. 1, doi. 10.3389/fmicb.2021.711963
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Cyprus Sausages' Bacterial Community Identification Through Metataxonomic Sequencing: Evaluation of the Impact of Different DNA Extraction Protocols on the Sausages' Microbial Diversity Representation.
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- Frontiers in Microbiology, 2021, v. 11, p. N.PAG, doi. 10.3389/fmicb.2021.662957
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Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle.
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- Animal Bioscience, 2022, v. 35, n. 8, p. 1270, doi. 10.5713/ab.21.0421
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Hybrid Meat Sausages with Cereal Ingredients: A Systematic Review and Development Trial with the Assessment of Physicochemical and Sensory Attributes.
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- Foods, 2024, v. 13, n. 21, p. 3436, doi. 10.3390/foods13213436
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A Pumpkin-Based Emulsion Gel as a Texture Improvement of Mixed Horsemeat Semi-Smoked Sausages.
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- Foods, 2022, v. 11, n. 23, p. 3886, doi. 10.3390/foods11233886
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SUBSTANTIATING THE OPTIMIZED SHELF LIFE OF PASTEURIZED SAUSAGES WITH THE ELEMENTS OF ACTIVE PACKAGING.
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- Eastern-European Journal of Enterprise Technologies, 2020, v. 106, n. 11, p. 46, doi. 10.15587/1729-4061.2020.209588
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Effect of Traditional and Liquid Smoke on the Quality of Sea Catfish Sausages (Sciades herzbergii, Bloch, 1794).
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- Journal of Aquatic Food Product Technology, 2020, v. 29, n. 6, p. 553, doi. 10.1080/10498850.2020.1774021
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Sensory and Physicochemical Properties of Smoked Catfish Sausages.
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- Journal of Aquatic Food Product Technology, 2013, v. 22, n. 5, p. 496, doi. 10.1080/10498850.2012.668749
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- Article
ELABORACIÓN Y CARACTERIZACIÓN DE UN EMBUTIDO CÁRNICO A BASE DE PEZ SABLE (Trichiurus lepturus).
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- @limentech: Ciencia y Tecnología Alimentaria, 2022, v. 20, n. 1, p. 31
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- Article
不同茶叶提取物对广式腊肠品质的影响.
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- Modern Food Science & Technology, 2023, v. 39, n. 7, p. 170, doi. 10.13982/j.mfst.1673-9078.2023.7.1106
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桑椹多酚对广式腊肠贮藏过程中脂质降解 和氧化特性的调控作用 .
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- Modern Food Science & Technology, 2023, v. 39, n. 6, p. 162, doi. 10.13982/j.mfst.1673-9078.2023.6.0579
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Bulk sales of cold cuts and sausages: a marketing trend associated to the risk of foodborne diseases in Culiacan, Mexico.
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- Revista Mexicana de Ciencias Pecuarias, 2020, v. 11, n. 3, p. 848, doi. 10.22319/rmcp.v11i3.5274
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Preparation of sausage from spent duck – an acceptability study.
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- International Journal of Food Science & Technology, 2007, v. 42, n. 1, p. 24, doi. 10.1111/j.1365-2621.2006.01194.x
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Relationships Between Textural Modifications, Lipid and Protein Oxidation and Sensory Attributes of Refrigerated Turkey Meat Sausage Treated with Bacteriocin BacTN635.
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- Food & Bioprocess Technology, 2017, v. 10, n. 9, p. 1655, doi. 10.1007/s11947-017-1933-0
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Sadržaj kolesterola u domaćim i industrijskim kobasicama.
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- MESO, 2010, v. 12, n. 3, p. 156
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UTJECAJ OVITKA I STARTER KULTURA NA KVALITETU FERMENTIRANIH KOBASICA.
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- MESO, 2009, v. 11, n. 1, p. 113
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- Article
浓香型白酒对风干期广味香肠挥发性风味物质形成的影响.
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- China Brewing, 2023, v. 42, n. 8, p. 90, doi. 10.11882/j.issn.0254-5071.2023.08.015
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肉用发酵菌株的筛选及其在低盐发酵香肠中的应用.
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- China Brewing, 2022, v. 41, n. 11, p. 102, doi. 10.11882/j.issn.0254-5071.2022.11.018
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Cocktail Sausage Supplemented With Whole Tomato Powder Encapsulated in Chia Seed Mucilage (Salvia hispanica L.) by Lypholization: The Color, Sensory, Textural Properties, and Oxidation Stability of Sausage.
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- Food Science & Nutrition, 2024, v. 12, n. 12, p. 10770, doi. 10.1002/fsn3.4594
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Effect of vacuum cooling on stability of macro‐porous sausage during refrigerated storage—Vacuum‐cooled sausage has a longer shelf life.
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- Food Science & Nutrition, 2020, v. 8, n. 5, p. 2223, doi. 10.1002/fsn3.1435
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Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation.
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- Food Science & Nutrition, 2018, v. 6, n. 6, p. 1479, doi. 10.1002/fsn3.708
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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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Characteristics of sausages affected by reduction and partial substitution of pork backfat with pre-emulsified soybean oil.
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- Acta Alimentaria, 2021, v. 50, n. 1, p. 83, doi. 10.1556/066.2020.00162
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Strong law of large numbers for the capacity of the Wiener sausage in dimension four.
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- Probability Theory & Related Fields, 2019, v. 173, n. 3/4, p. 813, doi. 10.1007/s00440-018-0842-0
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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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Effect of radiofrequency heating of vacuum-packed nitrite-free sausage on quality properties and microorganism inactivation.
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- Bioscience, Biotechnology & Biochemistry, 2021, v. 85, n. 4, p. 907, doi. 10.1093/bbb/zbaa099
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Symptoms and serum precipitins in workers exposed to dry sausage mould: consequences of exposure to sausage mould.
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- International Archives of Occupational & Environmental Health, 2001, v. 74, n. 5, p. 371, doi. 10.1007/s004200100228
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DFD 猪挽肉のNaCl 含量がモデルソーセージの理化学特性に及ぼす影響.
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- Nihon Chikusan Gakkaiho, 2022, v. 93, n. 3, p. 205
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鹿挽肉のpH とモデルソーセージの理化学特性およびテクスチャー特性との関係.
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- Nihon Chikusan Gakkaiho, 2021, v. 92, n. 4, p. 471
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EVALUATION OF THE SAFETY OF MILANO-TYPE DRY FERMENTED SAUSAGES PRODUCED BY A FAST DRYING TECHNOLOGY.
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- Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2017, v. 29, n. 3, p. 550
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Influence of Active Packaging Covered with Coatings Containing Mixtures of Glycyrrhiza L. and Scutellaria baicalensis Extracts on the Microbial Purity and Texture of Sliced Chicken Sausages.
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- Coatings (2079-6412), 2023, v. 13, n. 4, p. 795, doi. 10.3390/coatings13040795
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Physicochemical Properties, Lipid Oxidation, and Fatty Acid Composition of Sausage Prepared with Meat of Young Nellore Bulls Fed a Diet with Lauric Acid.
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- European Journal of Lipid Science & Technology, 2020, v. 122, n. 8, p. 1, doi. 10.1002/ejlt.202000087
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Comparative Analysis of Commercially Available Flavor Oil Sausages and Smoked Sausages.
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- Molecules, 2024, v. 29, n. 16, p. 3772, doi. 10.3390/molecules29163772
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Dietary Fiber from Soybean (Glycine max) Husk as Fat and Phosphate Replacer in Frankfurter Sausage: Effect on the Nutritional, Physicochemical and Nutraceutical Quality.
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- Molecules, 2023, v. 28, n. 13, p. 4997, doi. 10.3390/molecules28134997
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Sensory analysis of value-added sausage formulations supplemented with tomato processing by-products.
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- Journal of Agroalimentary Processes & Technologies, 2023, v. 29, n. 1, p. 23
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