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There are 7788744 results for: content related to: Industrial Application Briefs

  1. Sensory characteristics of british sausages: Relationships with composition and mechanical properties

    Journal of the Science of Food and Agriculture

    Volume 48, Issue 1, 1989, Pages: 63–85, Richard C Jones, Eric Dransfield, Adrian R Crosland and Mariko A Francombe

    Version of Record online : 19 SEP 2006, DOI: 10.1002/jsfa.2740480109

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    Posters

    FEMS Microbiology Letters

    Volume 222, Issue s1, June 2003, Pages: 103–505,

    Version of Record online : 9 JAN 2006, DOI: 10.1016/S0378-1097(03)00297-0

  3. You have full text access to this Open Access content
    Key opportunities for sodium reduction in New Zealand processed foods

    Australian and New Zealand Journal of Public Health

    Volume 36, Issue 1, February 2012, Pages: 84–89, Eleanor Woodward, Helen Eyles and Cliona Ni Mhurchu

    Version of Record online : 7 FEB 2012, DOI: 10.1111/j.1753-6405.2012.00829.x

  4. Ultrastructural Changes During Chopping and Cooking of A Frankfurter Batter

    Journal of Food Science

    Volume 47, Issue 3, May 1982, Pages: 1011–1013, R. L. SWASDEE, R. N. TERRELL, T. R. DUTSON and R. E. LEWIS

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1982.tb12768.x

  5. Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates

    Journal of Food Science

    Volume 80, Issue 7, July 2015, Pages: S1563–S1567, S. K. Jin, J. S. Choi, Y. J. Choi, S. J. Lee, S. Y. Lee and S. J. Hur

    Version of Record online : 11 JUN 2015, DOI: 10.1111/1750-3841.12920

  6. The effect of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of turkey sausages

    Journal of the Science of Food and Agriculture

    Volume 95, Issue 9, July 2015, Pages: 1845–1851, Zeb Pietrasik and Nicole J Gaudette

    Version of Record online : 25 SEP 2014, DOI: 10.1002/jsfa.6885

  7. Control of Lightness and Firmness of Cold and Reheated Frankfurter-Type Sausages Using Different Spectroscopic Methods Applied to Raw Batter

    Journal of Food Science

    Volume 72, Issue 2, March 2007, Pages: E64–E72, B. Egelandsdal, G.I. Dingstad, G. Tøgersen and K.I. Hildrum

    Version of Record online : 5 FEB 2007, DOI: 10.1111/j.1750-3841.2006.00249.x

  8. Commercial Mineral Enhanced Dairy By-Products as Sodium Replacers, Antioxidants and Calcium Fortifiers in Sausages

    Journal of Food Science

    Volume 82, Issue 6, June 2017, Pages: 1302–1309, Anne Maren Engeloug, Gu Yi, Bjørg Egelandsdal, Anna Haug and Berit Nordvi

    Version of Record online : 10 MAY 2017, DOI: 10.1111/1750-3841.13718

  9. Potential Chemical Markers for the Identification of Irradiated Sausages

    Journal of Food Science

    Volume 77, Issue 9, September 2012, Pages: C1000–C1004, Joong Ho Kwon, Kashif Akram, Ki Chang Nam, Byungrok Min, Eun Joo Lee and Dong U. Ahn

    Version of Record online : 16 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02864.x

  10. Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality

    Journal of the Science of Food and Agriculture

    Volume 93, Issue 4, 15 March 2013, Pages: 876–881, Mikel García-Íñiguez de Ciriano, Izaskun Berasategi, Íñigo Navarro-Blasco, Iciar Astiasarán and Diana Ansorena

    Version of Record online : 3 AUG 2012, DOI: 10.1002/jsfa.5811

  11. Maturity Acceleration of Italian Dried Sausage by Staphylococcus carnosus—Relationship Between Maturity and Flavor Compounds

    Journal of Food Science

    Volume 67, Issue 5, June 2002, Pages: 1914–1921, L.H. Stahnke, A. Holck, A. Jensen, A. Nilsen and E. Zanardi

    Version of Record online : 20 JUL 2006, DOI: 10.1111/j.1365-2621.2002.tb08746.x

  12. Relationship of Water Content to Textural Characteristics, Water Activity, and Thermal Conductivity of Some Commercial Sausages

    Journal of Food Science

    Volume 52, Issue 4, July 1987, Pages: 901–905, G. R. ZIEGLER, S. S. H. RIZVI and J. C. ACTON

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1987.tb14238.x

  13. EFFICACY OF DIFFERENT STORAGE PRACTICES IN MAINTAINING THE PHYSICOCHEMICAL AND MICROBIOLOGICAL PROPERTIES OF FRESH PORK SAUSAGE

    Journal of Muscle Foods

    Volume 19, Issue 2, April 2008, Pages: 157–174, E. CHIAVARO, E. ZANARDI, B. BOTTARI and A. IANIERI

    Version of Record online : 2 APR 2008, DOI: 10.1111/j.1745-4573.2008.00109.x

  14. Fate of Sfaphylococcus aureus in Reduced Sodium Fermented Sausage

    Journal of Food Science

    Volume 50, Issue 2, March 1985, Pages: 316–320, J. A. MARCY, A. A. KRAFT, D. G. OLSON, H. W. WALKER and D. K. HOTCHKISS

    Version of Record online : 25 AUG 2006, DOI: 10.1111/j.1365-2621.1985.tb13390.x

  15. Physicochemical, Microbiological and Oxidative Changes During Refrigerated Storage of n-3 PUFA Enriched Cooked Meat Sausages with Partial NaCl Substitution

    Journal of Food Processing and Preservation

    Volume 41, Issue 3, June 2017, Lucas Marchetti, Silvina C. Andrés and Alicia N. Califano

    Version of Record online : 7 JUL 2016, DOI: 10.1111/jfpp.12920

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    Active edible films: Current state and future trends

    Journal of Applied Polymer Science

    Volume 133, Issue 2, January 10, 2016, Cristina Mellinas, Arantzazu Valdés, Marina Ramos, Nuria Burgos, María del Carmen Garrigós and Alfonso Jiménez

    Version of Record online : 8 JUL 2015, DOI: 10.1002/app.42631

  17. PS15 PAEDIATRIC GUN SHOT INJURIES IN NEW ZEALAND: A DEMOGRAPHIC ANALYSIS OF AN AVOIDABLE CAUSE OF SIGNIFICANT CHILDHOOD MORBIDITY

    ANZ Journal of Surgery

    Volume 77, Issue s1, May 2007, Page: A59, A. M. Skinner, J. Hamill, U. Samarakkody, E. Kim, B. Bowkett and S. Beasley

    Version of Record online : 24 APR 2007, DOI: 10.1111/j.1445-2197.2007.04125_15.x

  18. Dry-Fermented Sausages: An Overview

    Handbook of Fermented Meat and Poultry

    Fidel Toldrá, Wai-Kit Nip, Y. H. Hui, Pages: 321–325, 2008

    Published Online : 14 APR 2008, DOI: 10.1002/9780470376430.ch30

  19. Ultraviolet-B Radiation Induced Cross-linking Improves Physical Properties of Cold- and Warm-Water Fish Gelatin Gels and Films

    Journal of Food Science

    Volume 77, Issue 9, September 2012, Pages: E215–E223, Caio G. Otoni, Roberto J. Avena-Bustillos, Bor-Sen Chiou, Cristina Bilbao-Sainz, Peter J. Bechtel and Tara H. McHugh

    Version of Record online : 17 AUG 2012, DOI: 10.1111/j.1750-3841.2012.02839.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