Papers mentioning stuffing or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
This study evaluates the effect of fermentation on the volatile composition of plant-based dry-cured sausages. The goal was to understand how different lactic acid bacteria (LAB) s... Read full abstract on PubMed →
Chinese citrus Pu-erh tea is recognized for its unique flavor, which is composed of key aroma-active compounds and affected by taste-impact metabolites. In this study, the whole ci... Read full abstract on PubMed →
Diet is one of the main factors affecting human health. The frequent consumption of heat-treated meat has been classified as both directly carcinogenic to humans and as a risk fact... Read full abstract on PubMed →
<h4>Background</h4>In this work, the effect of a selected starter culture of <i>Lactilactobacillus sakei</i> 205 on the evolution of volatile compounds throughout the ripening proc... Read full abstract on PubMed →
In this work, two autochthonous LAB strains (Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6), isolated from spontaneously fermented sausages produced in Sp... Read full abstract on PubMed →
In this work, Italian salami were produced using microbial starters (Pediococcus pentosaceus, Lactobacillus sakei, and Staphylococcus xylosus) and compared to a control sample (wit... Read full abstract on PubMed →
Table olives can suffer different types of spoilage during fermentation. In this work, a multi-statistical approach (standard and compositional data analysis) was used for the stud... Read full abstract on PubMed →
Pre-rigor meat was formulated into fresh pork sausages with a combination of synthetic antioxidants (butylated hydroxyanisole, butylated hydroxytoluene, and propyl gallate) or the... Read full abstract on PubMed →
The effect of the amount of immobilized Lactobacillus casei ATCC 393 on wheat grains on the generation of volatile compounds during the production of heat treated probiotic dry-fer... Read full abstract on PubMed →
The effect of immobilized Lactobacillus casei ATCC 393 on wheat grains on the generation of volatile compounds in probiotic dry-fermented sausages during ripening was investigated.... Read full abstract on PubMed →
AbstractIn this study, the effects of fat (10, 15 and 20%) and orange fiber (0, 2 and 4%) levels on volatile compounds of sucuk (Turkish dry-fermented sausage) were investigated. T... Read full abstract on PubMed →
OBJECTIVE: To evaluate the composition of fatty acids in some foods available in the Brazilian market in which there was a claimed reduction in the amount of trans fatty acids. Als... Read full abstract on PubMed →
The objective of present work was to comparison of fat and chosen fatty acid in chocolates with, approachable on national market. In the investigations on fat and fatty acids conte... Read full abstract on PubMed →
Sliced, ham and all-pork frankfurters were irradiated at 1.6 kGy and evaluated for color, lipid oxidation, odor, flavor, and the production of volatiles over an 8-week storage peri... Read full abstract on PubMed →
Frequent consumption of processed meat has been classified as carcinogenic to humans by the International Agency for Research on Cancer (Group 1), while red meat has been classifie... Read full abstract on PubMed →
BACKGROUND: The influence of sugar intake on the risk of colorectal cancer (CRC) remains controversial, and there is a need to investigate the heterogeneity of effects among racial... Read full abstract on PubMed →
α-amylase is an endonucleoside hydrolase that hydrolyzes the α-1, 4-glycosidic bonds inside polysaccharides, such as starch, to generate oligosaccharides, dextrins, maltotriose, ma... Read full abstract on PubMed →
Pullulanases are the most important industrial group of enzymes in family 13 glycosyl hydrolases. They hydrolyze either α-1,6 and α-1,4 or both glycosidic bonds in pullulan as well... Read full abstract on PubMed →
Wheat is a staple crop, consumed worldwide as a major source of starch and protein. Global intake of wheat has increased in recent years, and overall, wheat is considered to be a h... Read full abstract on PubMed →
Rinse & Chill® technology (RCT) entails rinsing the vasculature using a chilled isotonic solution (3°C; 98.5% water and a blend of dextrose, maltose, and sodium phosphates) to rins... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.