78 results on '"Sausages -- Research -- Reports"'
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52. Study Findings on Food Processing Are Outlined in Reports from Guangdong University of Technology (Evaluation of Degradation Capability of Nitrite and Biogenic Amines of Lactic Acid Bacteria Isolated From Pickles and Potential In Sausage ...)
53. Findings from Federal Rural University of Pernambuco in the Area of Food Processing Described [Optimization of Mechanically Separated Meat Washing Cycles and of Corn Starch Addition In Saramunete (Pseudupeneus Maculatus) Sausages]
54. Studies Conducted at Shihezi University on Food Research Recently Published (Impact of Thyme Microcapsules on Histamine Production by * * Proteus bacillus* * in Xinjiang Smoked Horsemeat Sausage)
55. University of La Rioja Researchers Describe Findings in Listeria monocytogenes [Behaviour of * * Listeria monocytogenes* * and Natural Microflora during the Manufacture of Riojano Chorizo (Spanish Dry Cured Sausage)]
56. Shaanxi University of Science & Technology Reports Findings in Food Chemistry (UHPLC-Q-Orbitrap-based lipidomics reveals molecular mechanism of lipid changes during preservatives treatment of Hengshan goat meat sausages)
57. University of Girona Reports Findings in Meat Science (Surimi-like protein ingredient from porcine spleen as lean meat replacer in emulsion-type sausages)
58. New Poultry Science Study Findings Recently Were Reported by Researchers at Kagawa University (Olive Leaf Water Extract Protects Chicken Breast Sausages Against Quality Deterioration Induced By Frozen Storage)
59. Qingdao Agricultural University Researchers Discuss Findings in Lactobacillus fermentum (Complete Replacement of Nitrite With a Lactobacillus fermentum on the Quality and Safety of Chinese Fermented Sausages)
60. Researchers from Islamic Azad University Describe Findings in Scleroproteins (Application of Edible Coating Made of Sturgeon Gelatin and Portulaca Oleracea Extract for Improving the Shelf Life of Fish Sausages)
61. Heilongjiang Academy of Sciences Reports Findings in Food Research (Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages)
62. Northeast Agricultural University Reports Findings in Food Microbiology (Fungal community succession and volatile compound dynamics in Harbin dry sausage during fermentation)
63. New Food Technology Findings from University of Copenhagen Reported (Effect of the Addition of Cheese Powder and Salt Content On Sensory Profile, Physicochemical Properties and Gamma-glutamyl Kokumi Peptides Content In Dry Fermented Sausages)
64. Instituto de Agroquimica y Tecnologia de Alimentos (IATA-CSIC) Reports Findings in Food Chemistry (Meaty aroma notes from free amino acids and thiamine in nitrite-reduced, dry-fermented, yeast-inoculated sausages)
65. Findings from Dongguk University Seoul Provides New Data about Food Science [Adsorption of Polycyclic Aromatic Hydrocarbons (Pahs) By Cellulosic Aerogels During Smoked Pork Sausage Manufacture]
66. Researchers from Hefei University of Technology Describe Findings in Lactobacillus (N -nitrosodimethylamine Reduction By Lactobacillus Pentosus R3 In Fermented Cooked Sausages)
67. Studies Conducted at University of Extremadura on Listeria monocytogenes Recently Published (Effect of the Dry-Cured Fermented Sausage 'Salchichon' Processing with a Selected * * Lactobacillus sakei* * in * * Listeria monocytogenes* * and ...)
68. Findings from Jiangnan University Yields New Data on Food Science (Saltiness Perception Related To Salt Release of Surimi Emulsified Sausages: Modulation In Texture and Microstructure By Polysaccharides)
69. New Findings from Gyeongsang National University in the Area of Antioxidant Research Published (Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages)
70. State University Reports Findings in Food Science (Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages)
71. Edge University Reports Findings in Food Science (Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages)
72. Researchers from Northeast Agricultural University Report Recent Findings in Lactobacillus (Effects of Tyrosine Decarboxylase Negative Strains From Harbin Dry Sausage On the Growth and Tyramine Production of Foodborne Pathogens)
73. Findings from University of Life Sciences in Lublin Broaden Understanding of Applied Sciences (Comparative Studies on the Fatty Acid Profile and Volatile Compounds of Fallow Deer and Beef Fermented Sausages without Nitrite Produced with the ...)
74. Changsha University of Science and Technology Reports Findings in Food Science (Potential correlation between volatiles and microbiome of Xiang xi sausages from four different regions)
75. Study Findings from University of Aveiro Provide New Insights into Food Research (Macroalgae-Fortified Sausages: Nutritional and Quality Aspects Influenced by Non-Thermal High-Pressure Processing)
76. State University of Campinas (UNICAMP) Reports Findings in Food Science and Technology (Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage)
77. Sao Paulo State University (UNESP) Reports Findings in Food Science (Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design)
78. New Animal Research Data Have Been Reported by Researchers at University of Castilla La Mancha (Autochthonous Yeast from Pork and Game Meat Fermented Sausages for Application in Meat Protection and Aroma Developing)
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