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Sausages: Nutrition, Safety, Processing and Quality Improvement

Sausages are privileged foods due to their diversity, nutritional value, deep roots in the culture of the peoples and economic importance. In order to increase the knowledge and to improve the quality and safety of these foods, an intense research activity was developed from the early decades of the...

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Guardat en:
Format: Online
Idioma:anglès
Publicat: MDPI - Multidisciplinary Digital Publishing Institute 2022
Matèries:
meat products
antioxidant
antimicrobials
shelf-life
plant extracts
pomegranate
cured meat products
smoking
chemical hazards
polycyclic aromatic hydrocarbons (PAHs)
food safety
food quality
lactic acid bacteria
fermented sausages
ecology
breed
breeding system
dried Chinese sausage
fat replacement
mango peel pectin
microwave-assisted extraction technique
Italian-type salami
ostrich meat
sodium reduction
fat reduction
starter cultures
meat processing
probiotic
dry fermented sausages
healthy meats
lactobacillus
Lactobacillus sakei
sugar metabolism
amino acid metabolism
1H-NMR
flow cytometry
ḥalāl salami
ḥalāl assurance
authenticity
staphylococci
fermented meats
high-throughput sequencing
microbiota
food reformulation
healthy meat product
game meat
fatty acids
volatile compounds
sensory properties
Galician chorizo
Staphylococcus equorum
Staphylococcus saprophyticus
physicochemical characteristics
free amino acids
free fatty acids
biogenic amines
n/a
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
Accés en línia:ONIX_20220111_9783036513645_534
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ONIX_20220111_9783036513645_534

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