Zobrazeno 1 - 10
of 10 581
pro vyhledávání: '"sausage"'
Publikováno v:
Pannon Management Review. Jul2023, Vol. 12 Issue 1, p47-48. 2p.
Autor:
Zeynep Akşit, Hüseyin Gençcelep
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 12, Iss 8, Pp 1327-1338 (2024)
In this study, some agro-food processing by-products were evaluated as novel food ingredients, that meet the consumer's demand for natural ingredients, and their contributions to chicken-type sausage production were examined. Sausages were formulated
Externí odkaz:
https://doaj.org/article/7514c50715124f71a607e5259eed9b9f
Autor:
Atma Widiyanti, Ika Dyah Kumalasari
Publikováno v:
Jurnal Keteknikan Pertanian Tropis dan Biosistem, Vol 12, Iss 2, Pp 138-150 (2024)
Tepung kacang hijau dan tepung sukun berpotensi dijadikan bahan baku pembuatan sosis analog karena memiliki kandungan protein, serat, dan karbohidrat yang tinggi. Tujuan penelitian ini adalah untuk mengetahui karakteristik fisiko-kimia dan organolept
Externí odkaz:
https://doaj.org/article/8af6c604562040019012cf7633c65602
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 8, Pp 6011-6021 (2024)
Abstract In this study, three different groups of sausages were produced from thornback ray (Raja clavata) without additives (control group), waste pomegranate peel extract (natural group), and ascorbic acid (synthetic group). Biochemical, physicoche
Externí odkaz:
https://doaj.org/article/6d7b01ea9bad4ef7a47fb75ce4707dfe
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 224-233 (2024)
Regular physicochemical and microbiological properties and volatile flavors of Sichuan Wu xiang-style sausages collected from Chengdu City were analyzed and used to reveal the quality characteristics of Sichuan Wu xiang-style sausage. The results sho
Externí odkaz:
https://doaj.org/article/145b3d8149b840e7b19853e461865740
Publikováno v:
Shipin Kexue, Vol 45, Iss 12, Pp 116-124 (2024)
In this study, we aimed to investigated the effect of mixed cultures on improving the physiochemical properties, flavor and antioxidant activity of peptides of fermented mutton sausage. The physicochemical indexes such as pH, color and texture, as we
Externí odkaz:
https://doaj.org/article/c08fcc9228804a5c874062f7cbe14987
Autor:
Thirachaya CHAIGASEM, Pattera THONGOM
Publikováno v:
Geo Journal of Tourism and Geosites, Vol 53, Iss 2, Pp 630-637 (2024)
The present study sought to analyze factors influencing gastronomic tourism “Local Isan Sausage” in terms of tourism products and tourists’ needs as crucial aspects for determining tourism strategies in neighborhoods of Mueang Kao Sub-distric
Externí odkaz:
https://doaj.org/article/5e869f0e7df649d4b741bf9992e82e2e
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 6, Pp 4269-4283 (2024)
Abstract Sausage is susceptible to oxidative changes in lipids and microbial spoilage due to the presence of water, fat, protein, and vitamins. Bee pollen (BP) as a source of potential antioxidants and antibacterial compounds can effectively prevent
Externí odkaz:
https://doaj.org/article/0ae246f3f4ab43e7ac600d0853688120