Zobrazeno 1 - 10
of 171
pro vyhledávání: '"cooked sausages"'
Autor:
Stamenić Tamara, Petričević Maja, Keškić Tanja, Pisinov Boris, Stanojković Aleksandar, Kos Ivica, Radojičić Maša
Publikováno v:
Biotechnology in Animal Husbandry, Vol 40, Iss 1, Pp 65-76 (2024)
The increasing global consumption of processed meat, which often contains nitrite as a preservative, raises health concerns due to potential adverse effects from its metabolites, such as nitric oxide and N-nitroso compounds. The study sought to evalu
Externí odkaz:
https://doaj.org/article/6bcee389cfaa49d4a9ea5a4ef0c7442c
Publikováno v:
Foods, Vol 13, Iss 17, p 2807 (2024)
The present study was conducted to develop turkey sausages by incorporating freeze-dried apple pomace (FDAP) at 3, 5, and 8% by replacing turkey breast meat. Three sausage formulations and the control of turkey sausages were subjected to physicochemi
Externí odkaz:
https://doaj.org/article/b43f813d22d04eb3bac2077059cc5f65
Autor:
Stamenić Tamara, Petričević Maja, Šobajić Slađana, Stajić Slaviša, Stanišić Nikola, Keškić Tanja, Živković Vladimir
Publikováno v:
Biotechnology in Animal Husbandry, Vol 39, Iss 1, Pp 73-86 (2023)
Enhancing diet quality is a recognized strategy for reducing the burden of non-communicable diseases (NCDs), making it a primary focus of public health policies worldwide. The Nutri-Score, a front-of-pack labeling logo utilizing five color-coded lett
Externí odkaz:
https://doaj.org/article/706b301588994a7e847bfa709d3db953
Akademický článek
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Publikováno v:
Foods, Vol 12, Iss 20, p 3788 (2023)
This study aims to evaluate the relationship between the four processing stages of cooked sausage preparation (raw, drying, baking, and steaming) and the formation of advanced glycation end products (AGEs), 1,2-dicarbonyl compounds, and lipid and pro
Externí odkaz:
https://doaj.org/article/aa36ec5d91494b02a8179952c1f6e842
Using of non-traditional raw materials in the technology of cooked sausages with functional purposes
Publikováno v:
Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології, Vol 23, Iss 95, Pp 65-71 (2021)
In modern conditions of meat production, one of the priorities of the meat processing industry is the production of products with improved consumer properties. To perform this task, it is necessary to include in the industrial circulation of physiolo
Externí odkaz:
https://doaj.org/article/40cf192e4831432a855ed4808c9080ed
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
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Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 13, Iss 1 (2019)
The research is dedicated to the development of recipes of cooked sausages and their diversification through including in the recipes poultry meat, and by-products of processing meat and milk. The meat products most affordable and popular with the Uk
Externí odkaz:
https://doaj.org/article/20cd1ba7bbc94b7b89d5037c26e18b63
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 12, Iss 2 (2018)
. In the article, the data are given of research carried out in vitro to determine the amino acid composition and the degree of digestibility of the reference and experimental samples of cooked sausage, with the use of the protein-containing composit
Externí odkaz:
https://doaj.org/article/3b8e46fcaf3d4733ace20408a830a3a0
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 12, Iss 2 (2018)
The purpose of this study was to investigate the effect of the collagen-based additive Bilkozyne on the texture of cooked sausages. This additive is a food ingredient obtained by partial hydrolysis of a beef skin split. We suggested that Bilkozyne us
Externí odkaz:
https://doaj.org/article/3fb6f40137d34c68b5e315c1326e94a6