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Articles (135)

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1-10 of 135 results for sausages

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Select article: Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages

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Research article

First published 2013-2

Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages

CD Capitani, MK Hatano, MF Marques [...]

Food Science and Technology International

Select article: Functional and Sensory Effects of Fibre-rich Ingredients on Breakfast Fresh Sausages Manufacture

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Research article

First published 2005-04

Functional and Sensory Effects of Fibre-rich Ingredients on Breakfast Fresh Sausages Manufacture

L. Aleson-Carbonell, J. Fernández-López, J. A. Pérez-Alvarez [...]

Food Science and Technology International

Select article: Development of novel heat-treated sausage with Pleurotus ostreatus : Low energy,enhanced bioactivity,reduced amount of meat and fat

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Research article

First published 2024-4

Development of novel heat-treated sausage with Pleurotus ostreatus : Low energy,enhanced bioactivity,reduced amount of meat and fat

Cemhan Doğan

Food Science and Technology International

Select article: Long-chain Soluble Dietary Fibre as Functional Ingredient in Cooked Meat Sausages

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Research article

First published 2005-02

Long-chain Soluble Dietary Fibre as Functional Ingredient in Cooked Meat Sausages

M. D. Selgas, E. Cáceres, M. L. García

Food Science and Technology International

Select article: Key Aroma Components of a Dry-Cured Sausage with High Fat Content (Sobrassada)

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Research article

First published 2011-2

Key Aroma Components of a Dry-Cured Sausage with High Fat Content (Sobrassada)

M.P. Gianelli, A. Olivares, M. Flores

Food Science and Technology International

Select article: Shelf Life Prediction of Fresh Italian Pork Sausage Modified Atmosphere Packed

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Research article

First published 2011-6

Shelf Life Prediction of Fresh Italian Pork Sausage Modified Atmosphere Packed

E. Torrieri, F. Russo, R. Di Monaco [...]

Food Science and Technology International

Select article: Effect of the Partial Substitution of Soy Proteins by Highly Methyl-esterified Pectin on Chemical and Sensory Characteristics of Sausages

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Research article

First published 2010-10

Effect of the Partial Substitution of Soy Proteins by Highly Methyl-esterified Pectin on Chemical and Sensory Characteristics of Sausages

C.M. Pereira, M.F. Marques, M.K. Hatano [...]

Food Science and Technology International

Select article: Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry

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Research article

First published 2015-3

Characterization of volatile compounds responsible for the aroma in naturally fermented sausages by gas chromatography-olfactometry

Alicia Olivares, José Luis Navarro, Mónica Flores

Food Science and Technology International

Select article: Effects of Ingredient Incorporation into Sausage Meat on the Micellarisation and uptake of α-tocopherol by Caco-2 Human Intestinal Cells

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Research article

First published 2008-02

Effects of Ingredient Incorporation into Sausage Meat on the Micellarisation and uptake of α-tocopherol by Caco-2 Human Intestinal Cells

O. Kenny, Y. O'Callaghan, N.M. O'Brien

Food Science and Technology International

Select article: Effect of Processing in Volatiles from a Portuguese Traditional Dry-fermented Ripened Sausage ‘Chouriço Grosso Borba-Estremoz PGI’

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Research article

First published 2011-2

Effect of Processing in Volatiles from a Portuguese Traditional Dry-fermented Ripened Sausage ‘Chouriço Grosso Borba-Estremoz PGI’

A.M. Partidário, C. Roseiro, C. Santos

Food Science and Technology International

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