77 results on '"Sausages -- Research -- Reports"'
Search Results
2. University of Life Sciences in Lublin Researchers Reveal New Findings on Leuconostoc [Evaluation of Quality of Nitrite-Free Fermented Roe Deer (* * Capreolus capreolus* * ) Sausage with Addition of Ascorbic Acid and Reduced NaCl]
3. Hefei University of Technology Researchers Yield New Study Findings on Lactobacillus plantarum (Protective Effect of * * Lactobacillus plantarum* * R2 and * * Lactobacillus sakei* * B2 on Low-Salt Sliced Sausages Stored at 5 C)
4. Universitas Riau Researchers Publish New Study Findings on Science [The effect of addition of biostarter 'bekasam' on the quality and characteristics of fermented catfish (Pangasius sp.) sausage]
5. New Data from National University of Life and Environmental Sciences of Ukraine Illuminate Research in Lactobacillus (Influence of starter cultures of lactic acid bacteria on microbiological parameters and shelf life of sausages)
6. Study Findings on Food Processing Are Outlined in Reports from IPB University (Physicochemical, microbiological, and organoleptic properties of fermented lamb sausage enhanced by jack bean fortification)
7. New Findings from National University of Life and Environmental Sciences of Ukraine in the Area of Lactococcus lactis Described (Influence of Lactobacillus curvatus and Lactococcus lactis subsp. lactis on the shelf life of sausages in vacuum ...)
8. Chungbuk National University Reports Findings in Food Science (Effect of Non-Meat Proteins on Storage Characteristics and Amino Acid Composition of Pork Emulsified Sausages)
9. Reports Outline Obesity Study Findings from Jilin Agricultural University (Carboxymethylation Enhances the Low Oil Absorption of Freeze-thawed Tapioca Starch In Fried Ham Sausage Batter)
10. University of Food Technologies Researcher Releases New Study Findings on Plant Proteins (Effect of the Addition of Soybean Protein and Insect Flours on the Quality of Cooked Sausages)
11. Reports from Northeast Agricultural University Highlight Recent Research in Food Research (Effect of Inoculation with Autochthonous Lactic Acid Bacteria on Flavor, Texture, and Color Formation of Dry Sausages with NaCl Partly Substituted by KCl)
12. Researchers from Aligarh Muslim University Provide Details of New Studies and Findings in the Area of Diet and Nutrition (Fortification of conventional Buffalo meat sausage with ash gourd peel enhances shelf life, nutritional, functional and ...)
13. Reports Summarize Staphylococcus Findings from Hefei University of Technology (Effect of latilactobacillus Sakei and staphylococcus Xylosus On the Textural Characteristics of Dry Fermented Sausages)
14. Universitas Riau Researchers Describe Findings in Lactobacillus (Effect of adding bacteriocin from Lactobacillus pentosus strain MIL 195 on the quality of chicken sausage as an alternative natural preservative)
15. Khon Kaen University Researchers Yield New Study Findings on Food Research (Production of Biocalcium from Fermented Fish Bone Residue for Fish Emulsion Sausage Fortification)
16. Studies from Southwest Minzu University Add New Findings in the Area of Food Research (The Influence of Different Levels of Sodium Chloride, Sodium Nitrite, and Glucose on Biogenic Amines and Microbial Communities in Fermented Goat Meat Sausage)
17. Northeast Agricultural University Reports Findings in Food Research (Effect of Yeast Inoculation on the Bacterial Community Structure in Reduced-Salt Harbin Dry Sausages: A Perspective of Fungi-Bacteria Interactions)
18. Research from University of Nacional de Educacion a Distancia (UNED) Reveals New Findings on Food Research (Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador)
19. Meiho University Researchers Have Provided New Study Findings on Food Properties (Impact of adding sorghum dried distillers' grains on the quality properties of emulsified chicken sausages)
20. Reports from Inner Mongolia Agricultural University Add New Study Findings to Research in Fermentation Research (Effect of * * Lactiplantibacillus plantarum* * X22-2 on Biogenic Amine Formation and Quality of Fermented Lamb Sausage during ...)
21. Data from Islamic Azad University Provide New Insights into Sustainability Research [Effect of Thymol and Nanostructured Lipid Carriers (NLCs) Incorporated with Thymol as Antimicrobial Agents in Sausage]
22. Findings from 'Ion Ionescu de la Brad' University of Life Sciences Provide New Insights into Life Sciences (Sensory Characterisation of Emulsified Sausages Incorporating Celery Powder And Obtained With Different Technological Parameters)
23. Researcher at Tianjin University of Science and Technology Publishes New Study Findings on Gels Research (Flaxseed Gum/Arabic Gum/Tween 80-Based Oleogel as a Fat Substitute Applied in Emulsified Sausage: Physicochemical Properties, Sensory ...)
24. Findings from South China Agricultural University in the Area of Bacillus cereus Described (First Insights Into Antimicrobial Resistance, Toxigenic Profiles, and Genetic Diversity In Bacillus Cereus Isolated From Chinese Sausages)
25. Researcher from University of Extremadura Publishes Findings in Microorganism Research (Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages)
26. Studies from Universidad Autonoma de Nuevo Leon Reveal New Findings on Amino Acids [Dietary Fiber from Soybean (Glycine max) Husk as Fat and Phosphate Replacer in Frankfurter Sausage: Effect on the Nutritional, Physicochemical and Nutraceutical ...]
27. Studies from Universitas Tanjungpura Have Provided New Data on Food Processing (Application of Edible Coating of Durian Seed Starch Chitosan Composites With Kesum Leaves Extracts on Microbiological Quality And TVB-N of Beef Sausage)
28. Researchers from National University Colombia Report Recent Findings in Health and Medicine [Effect of carotenoid pigments extracted from papaya epicarp (Carica papaya L.) on the characteristics of Frankfurter sausages]
29. How traditional BBQ has changed over the years -from grilled halloumi to brioche rolls; A study found almost seven in ten reckon barbecues have moved on from the days of burgers and sausages served in sesame seed rolls with iceberg lettuce and a dollop of supermarket coleslaw
30. Researcher from Ataturk University Reports on Findings in Food Research (Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage)
31. Findings in Salmonella typhimurium Reported from Instituto Politecnico de Braganca (Thermal Inactivation Kinetics of * * Salmonella typhimurium* * in * * alheira* * Sausage Batter)
32. Sookmyung Women's University Reports Findings in Food Science (Effect of Starter Cultures on Quality of Fermented Sausages)
33. Study Findings from Bandirma Onyedi Eylul University Provide New Insights into Food Research (A Review on the Role of Lactic Acid Bacteria in the Formation and Reduction of Volatile Nitrosamines in Fermented Sausages)
34. Gansu Agricultural University Reports Findings in Food Research (Impact of Nitrite Supplementation on Bioactive Peptides during Sausage Processing)
35. Study Findings from Kongju National University Broaden Understanding of Food Research (Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods)
36. Research from University of Melbourne Yields New Findings on Food Research (Effects of incorporation of hempseed meal on the quality attributes of chicken sausage)
37. New Science Study Findings Have Been Published by Researchers at Escuela Superior Politecnica de Chimborazo (Determining the Nutritional Value of Sausages made with Llama and Alpaca Meat with the Addition of Goose Flour and Mashua)
38. Research from University of Bengkulu Has Provided New Study Findings on Food Processing and Manufacture [Antioxidant, Antimicrobial and Physicochemical Properties of Beef Sausages Enriched with an Aqueous Extract of Senduduk (Melastoma ...]
39. Researchers at Shanxi Agricultural University Have Published New Study Findings on Staphylococcus (Dynamic change of bacterial diversity, metabolic pathways, and flavor during ripening of the Chinese fermented sausage)
40. Teagasc Food Research Centre Reports Findings in Food Research (A Comparative Study on the Effect of Ultrasound-Treated Apple Pomace and Coffee Silverskin Powders as Phosphate Replacers in Irish Breakfast Sausage Formulations)
41. Study Findings on Applied Sciences Detailed by Researchers at University of Life Sciences in Lublin (Effect of Acid Whey in Combination with Sodium Ascorbate on Selected Parameters Related to Proteolysis in Uncured Dry-Fermented Sausages)
42. New Lactobacillus plantarum Study Findings Reported from Anhui Agricultural of University (Role of Lactobacillus Plantarum With Antioxidation Properties On Chinese Sausages)
43. Researchers from University of Putra Malaysia Detail New Studies and Findings in the Area of Lactobacillus casei [evaluation of Antioxidant and Antibacterial Activities of Fish Protein Hydrolysate Produced From Malaysian Fish Sausage (Keropok
44. Reports from Federal University Paraiba Add New Data to Findings in Food Science and Technology (Effect of Storage Time On Colorimetric, Physicochemical, and Lipid Oxidation Parameters In Sheep Meat Sausages With Pre-emulsified Linseed Oil)
45. University of Veterinary Medicine Hannover Reports Findings in Food Science (Red beet and Swiss chard juice extract as natural nitrate sources for the production of alternatively-cured emulsion-type sausages)
46. Study Findings on Lactobacillus plantarum Are Outlined in Reports from Shanxi Agricultural University (Improving the Flavor of Fermented Sausage by Increasing Its Bacterial Quality via Inoculation with * * Lactobacillus plantarum* * MSZ2 and * ...)
47. Southwest Petroleum University Researchers Have Provided New Study Findings on Lactobacillus (Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages)
48. Shandong University of Technology Reports Findings in Food Science (Microencapsulated procyanidins by extruding starch improved physicochemical properties, inhibited the protein and lipid oxidant of chicken sausages)
49. Inner Mongolia Agricultural University Reports Findings in Food Research (Effect of Mixed Starters on Proteolysis and Formation of Biogenic Amines in Dry Fermented Mutton Sausages)
50. Findings in the Area of Food Research Reported from Jilin Agricultural University (Effect of Reducing Nitrite Levels On the Physicochemical, Microbiological, Proteolytic, and Volatile Profile of Cantonese Sausage)
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.