Zobrazeno 1 - 10
of 10 492
pro vyhledávání: '"sausage"'
Autor:
Geon Ho Kim, Koo Bok Chin
Publikováno v:
Animal Bioscience, Vol 37, Iss 11, Pp 1979-1986 (2024)
Objective This study was performed to evaluate the quality characteristics of reduced-nitrite boiled pork sausages (BPSs) with paprika oleoresin solution (POS) to compensate for the reduced sodium nitrite (NaNO2). Methods POS was prepared by diluting
Externí odkaz:
https://doaj.org/article/613208368aab46b298c591189fc1a751
Publikováno v:
Veterinary World, Vol 17, Iss 10, Pp 2355-2364 (2024)
Background and Aim: Adulteration, or the inclusion of meats not declared on the label of processed meat products, constitutes a fraudulent practice that poses a threat to public health. Sausages, which are processed meats derived from a blend of minc
Externí odkaz:
https://doaj.org/article/f75abe84b0a645028989c4ba1c94473e
Publikováno v:
Теория и практика переработки мяса, Vol 9, Iss 3, Pp 220-226 (2024)
Processing lamb meat into fermented sausages can reduce the risk of spoilage and extend shelf life. Fermented sausages are commonly made using lactic acid bacteria (LAB), resulting in a product that is acidic and less firm. Therefore, it is necessary
Externí odkaz:
https://doaj.org/article/07ecc1ca9ea34359b8525a6f081e3251
Publikováno v:
Pannon Management Review. Jul2023, Vol. 12 Issue 1, p47-48. 2p.
In Vitro Digestion Properties of Tea Polyphenol Fish Sausage and Its Immunomodulatory Effect in Mice
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 23, Pp 388-395 (2024)
In order to investigate the in vitro digestive properties of tea polyphenol fish sausage, protein digestibility, particle size, free amino acid content, thiobarbituric acid value and DPPH radical scavenging rate of surimi with different digestion tim
Externí odkaz:
https://doaj.org/article/b37170d5c3c6451db26ee707ec0bbf9c
Publikováno v:
Applied Microbiology, Vol 4, Iss 3, Pp 1215-1231 (2024)
Bio-protection is one of the most popular natural protection methods to control food safety and shelf life. Lactic acid bacteria, especially Lactobacilli strains, are used in the food industry for this purpose due to their probiotic properties and, a
Externí odkaz:
https://doaj.org/article/05f3dca68f3541278127c423b4b5f606
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