Cargando…

Sausages: Nutrition, Safety, Processing and Quality Improvement

Detalles Bibliográficos
Autor principal:	Carballo, Javier
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Editorial
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8073304/ https://www.ncbi.nlm.nih.gov/pubmed/33921562 http://dx.doi.org/10.3390/foods10040890

Ejemplares similares

Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage
por: Martínez, Sidonia, et al.
Publicado: (2021)

Macroalgae-Fortified Sausages: Nutritional and Quality Aspects Influenced by Non-Thermal High-Pressure Processing
por: Marçal, Catarina, et al.
Publicado: (2021)

Revalorization of Cava Lees to Improve the Safety of Fermented Sausages
por: Hernández-Macias, Salvador, et al.
Publicado: (2021)

Processed Food: Nutrition, Safety, and Public Health
por: Albuquerque, Tânia Gonçalves, et al.
Publicado: (2022)

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage
por: Vargas-Ramella, Márcio, et al.
Publicado: (2020)

Strains of Staphylococcus and Bacillus Isolated from Traditional Sausages as Producers of Biogenic Amines
por: Bermúdez, Roberto, et al.
Publicado: (2012)

Chemical Safety and Quality Attributes of Dried Sausage Snacks Stored in Modified Atmosphere
por: Majcherczyk, Jagoda, et al.
Publicado: (2022)

Nutritional composition of substitutes for meats and sausages on the German market
por: Gréa, C, et al.
Publicado: (2022)

Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter Cultures
por: Rodríguez-González, Miriam, et al.
Publicado: (2020)

Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage
por: Choi, Yun-Sang, et al.
Publicado: (2018)

The roles of banana peel powders to alter technological functionality, sensory and nutritional quality of chicken sausage
por: Zaini, Hana Binti Mohd, et al.
Publicado: (2020)

Safety, Quality, and Processing of Fruits and Vegetables
por: Tylewicz, Urszula, et al.
Publicado: (2019)

Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages
por: Xu, Yuning, et al.
Publicado: (2021)

Low-Fat and High-Quality Fermented Sausages
por: Tremonte, Patrizio, et al.
Publicado: (2020)

Effect of Starter Cultures on Quality of Fermented Sausages
por: Hwang, Jungeun, et al.
Publicado: (2023)

Processing Technology and Quality Change during Storage of Fish Sausages with Textured Soy Protein
por: You, Shuyi, et al.
Publicado: (2022)

Development of Seed-Oil Based Dried Sausages, Considering Physicochemical and Nutritional Quality and the Role of Food Neophobia
por: Tarjuelo, Laura, et al.
Publicado: (2022)

Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation
por: Sriphochanart, Wiramsri, et al.
Publicado: (2018)

Effects of freezing temperatures and storage times on the quality and safety of raw turkey meat and sausage products
por: Kluth, Ina-Karina, et al.
Publicado: (2021)

On Poisoning by Sausages
por: Tripe, John W.
Publicado: (1860)

Poisoned Sausages
Publicado: (1857)

Strategies to Improve Meat Quality and Safety
por: Sevi, Agostino, et al.
Publicado: (2016)

Improving the Sensory, Nutritional and Physicochemical Quality of Fresh Meat
por: Munekata, Paulo E. S.
Publicado: (2021)

Effect of Amaranthus Pigments on Quality Characteristics of Pork Sausages
por: Zhou, Cunliu, et al.
Publicado: (2012)

Effects of Ripening Conditions on the ‘Lomo embuchado’ Sausage Quality
por: Choe, Ho Sung, et al.
Publicado: (2014)

Studies on the quality of duck meat sausages during refrigeration
por: Naveen, Z., et al.
Publicado: (2016)

Effect of different smoking methods on the quality of pork sausages
por: Bhuyan, Debajit, et al.
Publicado: (2018)

Effect of collagen casing on the quality characteristics of fermented sausage
por: Yan, Xinlei, et al.
Publicado: (2022)

Recent Advances in Fermented Milk and Meat Products—Quality, Nutritional Value and Safety
por: Ogrodowczyk, Anna Maria, et al.
Publicado: (2023)

Current Advances in Meat Nutritional, Sensory and Physical Quality Improvement
por: Gagaoua, Mohammed, et al.
Publicado: (2020)

Use of Microbes for Improving Food Safety and Quality
por: Zdolec, Nevijo, et al.
Publicado: (2018)

Listeria Monocytogenes Persistence in Ready-to-Eat Sausages and in Processing Plants
por: Mureddu, Anna, et al.
Publicado: (2014)

Impact of Nitrite Supplementation on Bioactive Peptides during Sausage Processing
por: Zang, Rongyu, et al.
Publicado: (2023)

Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle
por: Kim, Geon Ho, et al.
Publicado: (2022)

Bigels as Fat Replacers in Fermented Sausages: Physicochemical, Microbiological, Sensory, and Nutritional Characteristics
por: Siachou, Christina, et al.
Publicado: (2023)

Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)
por: Palavecino Prpich, Noelia Z., et al.
Publicado: (2015)

Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork
por: Egea, Macarena, et al.
Publicado: (2020)

Industrial Validation of a Promising Functional Strain of Lactobacillus plantarum to Improve the Quality of Italian Sausages
por: Campaniello, Daniela, et al.
Publicado: (2020)

Inoculation of Lactobacillus sakei on Quality Traits of Dry Fermented Sausages
por: Ameer, Ammara, et al.
Publicado: (2021)

Effect of Chicory Fiber and Smoking on Quality Characteristics of Restructured Sausages
por: Choi, Hyun-Su, et al.
Publicado: (2016)

Cannot write session to /tmp/vufind_sessions/sess_d7qpsnnkre8cv6npl5h51foiub