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There are 8039 results for: content related to: Effect of grape dietary fibre on the storage stability of innovative functional seafood products made from farmed meagre ( A rgyrosomus regius )

  1. Evaluation of physicochemical properties and microbial attributes of cooked sausages stuffed in casing modified by surfactants and lactic acid after immersion vacuum cooling and long-term storage

    International Journal of Food Science & Technology

    Volume 51, Issue 10, October 2016, Pages: 2270–2279, Chao-Hui Feng, Juan Francisco García Martín, Cheng Li, Bao-Lin Liu, Xiao-Yan Song, Qing-Li Dong, Wei Wang and Yong Yang

    Version of Record online : 29 JUL 2016, DOI: 10.1111/ijfs.13224

  2. Modelling the growth parameters of lactic acid bacteria and total viable count in vacuum-packaged Irish cooked sausages cooled by different methods

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2659–2667, Chao-Hui Feng, Liana Drummond and Da-Wen Sun

    Version of Record online : 1 AUG 2014, DOI: 10.1111/ijfs.12603

  3. Evaluation of modified casings and chitosan-PVA packaging on the physicochemical properties of cooked Sichuan sausages during long-term storage

    International Journal of Food Science & Technology

    Chao-Hui Feng, Yao-Wen Liu, Yoshio Makino, Juan Francisco García Martín and Enda Cummins

    Version of Record online : 12 MAY 2017, DOI: 10.1111/ijfs.13451

  4. Survival of three Mycobacterium avium subsp. hominissuis isolates in fish products after hot smoking and frying

    International Journal of Food Science & Technology

    Volume 48, Issue 3, March 2013, Pages: 533–538, Barbora Klanicova, Alena Lorencova, Jitka Makovcova, Hana Vlkova, Petr Kralik, Ivo Pavlik and Michal Slany

    Version of Record online : 7 NOV 2012, DOI: 10.1111/j.1365-2621.2012.03215.x

  5. Optimisation of immersion vacuum cooling operation and quality of Irish cooked sausages by using response surface methodology

    International Journal of Food Science & Technology

    Volume 49, Issue 8, August 2014, Pages: 1850–1858, Chao-Hui Feng and Da-Wen Sun

    Version of Record online : 3 MAR 2014, DOI: 10.1111/ijfs.12494

  6. Improving the quality of meat-free sausages using κ-carrageenan, konjac mannan and xanthan gum

    International Journal of Food Science & Technology

    Volume 52, Issue 5, May 2017, Pages: 1269–1275, Mahsa Majzoobi, Samaneh Talebanfar, Mohammad Hadi Eskandari and Asgar Farahnaky

    Version of Record online : 29 MAR 2017, DOI: 10.1111/ijfs.13394

  7. Effect of plant polyphenols and ascorbic acid on lipid oxidation, residual nitrite and N-nitrosamines formation in dry-cured sausage

    International Journal of Food Science & Technology

    Volume 48, Issue 6, June 2013, Pages: 1157–1164, Ling Li, Junhua Shao, Xudong Zhu, Guanghong Zhou and Xinglian Xu

    Version of Record online : 16 JAN 2013, DOI: 10.1111/ijfs.12069

  8. Effects of sodium tripolyphosphate on functional properties of low-salt single-step high-pressure processed chicken breast sausage

    International Journal of Food Science & Technology

    Volume 51, Issue 9, September 2016, Pages: 2106–2113, Siwen Xue, Yufeng Zou, Xing Chen, Huijuan Yang, Tong Xing, Xinglian Xu and Guanghong Zhou

    Version of Record online : 16 JUL 2016, DOI: 10.1111/ijfs.13189

  9. Shelf life extension of ground meat stored at 4 °C using chitosan and an oxygen absorber

    International Journal of Food Science & Technology

    Volume 48, Issue 1, January 2013, Pages: 89–95, Nikoleta Chounou, Eirini Chouliara, Stamatios F. Mexis, Kontakos Stavros, Dimitrios Georgantelis and Michael G. Kontominas

    Version of Record online : 11 SEP 2012, DOI: 10.1111/j.1365-2621.2012.03162.x

  10. Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages

    International Journal of Food Science & Technology

    Volume 51, Issue 1, January 2016, Pages: 96–104, Youn-Kyung Ham, Ko-Eun Hwang, Hyun-Wook Kim, Dong-Heon Song, Yong-Jae Kim, Yun-Sang Choi and Cheon-Jei Kim

    Version of Record online : 31 OCT 2015, DOI: 10.1111/ijfs.12960

  11. Comparative studies on lipid oxidation of organic model sausage without nitrite produced with the addition of native or autoclaved mustard seed and acid whey

    International Journal of Food Science & Technology

    Volume 49, Issue 12, December 2014, Pages: 2563–2570, Małgorzata Karwowska, Karolina M. Wójciak and Zbigniew J. Dolatowski

    Version of Record online : 2 JUN 2014, DOI: 10.1111/ijfs.12586

  12. Antilisterial effect of two bioprotective cultures in a model system of Iberian chorizo fermentation

    International Journal of Food Science & Technology

    Volume 49, Issue 3, March 2014, Pages: 753–758, Sagrario Ortiz, Victoria López, Margarita Garriga and Joaquín V. Martínez-Suárez

    Version of Record online : 8 OCT 2013, DOI: 10.1111/ijfs.12362

  13. Influence of starter cultures on the generation of antioxidant nitrogen compounds in Iberian dry-fermented sausages

    International Journal of Food Science & Technology

    Volume 51, Issue 2, February 2016, Pages: 435–443, Margarita Fernández, Alberto Martín, María José Benito, Rocio Casquete, Isidra Recio and María De Guía Córdoba

    Version of Record online : 3 NOV 2015, DOI: 10.1111/ijfs.12978

  14. The utilisation of grapeseed oil in improving the quality of dry fermented sausages

    International Journal of Food Science & Technology

    Volume 49, Issue 11, November 2014, Pages: 2356–2363, Slaviša Stajić, Dušan Živković, Vladimir Tomović, Viktor Nedović, Marija Perunović, Nataša Kovjanić, Steva Lević and Nikola Stanišić

    Version of Record online : 6 MAY 2014, DOI: 10.1111/ijfs.12555

  15. Functional components of grape pomace: their composition, biological properties and potential applications

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 221–237, Jianmei Yu and Mohamed Ahmedna

    Version of Record online : 1 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03197.x

  16. Interaction between lactic acid bacteria and food-borne pathogens on putrescine production in ornithine-enriched broth

    International Journal of Food Science & Technology

    Volume 48, Issue 2, February 2013, Pages: 394–404, Esmeray Kuley, Esra Balikci, İlyas Özogul and Derya Cengiz

    Version of Record online : 16 OCT 2012, DOI: 10.1111/j.1365-2621.2012.03201.x

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    The prevalence and number of Salmonella in sausages and their destruction by frying, grilling or barbecuing

    Journal of Applied Microbiology

    Volume 93, Issue 4, October 2002, Pages: 541–547, K.L. Mattick, R.A. Bailey, F. Jørgensen and T.J. Humphrey

    Version of Record online : 18 SEP 2002, DOI: 10.1046/j.1365-2672.2002.01721.x

  18. Proteolysis, Lipolysis and Sensory Characteristics of a Tunisian Dry Fermented Poultry Meat Sausage with Oregano and Thyme Essential Oils

    Journal of Food Safety

    Volume 36, Issue 1, February 2016, Pages: 19–32, Sabrine El Adab and Mnasser Hassouna

    Version of Record online : 15 JUL 2015, DOI: 10.1111/jfs.12209

  19. How meaty? Detection and quantification of adulterants, foreign proteins and food additives in meat products

    International Journal of Food Science & Technology

    Volume 52, Issue 4, April 2017, Pages: 851–863, Marco Iammarino, Rosaria Marino and Marzia Albenzio

    Version of Record online : 29 DEC 2016, DOI: 10.1111/ijfs.13350

  20. The Soviet Sausage Renaissance

    American Anthropologist

    Volume 112, Issue 1, March 2010, Pages: 22–37, Neringa Klumbytė

    Version of Record online : 23 FEB 2010, DOI: 10.1111/j.1548-1433.2009.01194.x