Search results

Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage.

• Author(s) : ŠOJIC B., TOMOVIC V., KOCIC-TANACKOV S., et al.
• Publication date: 2015/08
• Languages : English
• Keywords : Oxidation, Microbiology, Lipid, Sausage, Cooked food, Edible oil, Cold storage
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 54

The effect of high pressure on the microbiological quality and other characteristics of cooked sausages packed in a modified atmosphere or vacuum.

• Author(s) : KAMENÍK J., SALÁKOVÁ A., HULANKOVA R., et al.
• Publication date: 2015/11
• Languages : English
• Keywords : Modified atmosphere, Vacuum, Meat, Microbiological quality, Sausage, Cooked food, High pressure, Storage life
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 57

A novel colorimetric sensor array for monitoring fresh pork sausages spoilage.

• Author(s) : SALINAS Y., ROS-LIS J. V., VIVANCOS J. L., et al.
• Publication date: 2014/01
• Languages : English
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 35 - n. 1

Segurança alimentar numa industria de enchidos portuguesa.

Food safety in the Portuguese pork product industry.

• Author(s) : BALTAZAR A.
• Publication date: 2016/05/03
• Languages : Portuguese
• Keywords : Food industry, Safety, Sausage, Portugal, Critical point, Control (generic), Pork product
• Source: CYTEF 2016. VIII Congreso Ibérico y VI Congreso Iberoamericano de las Ciencias y Técnicas del Frío, Coimbra-Portugal, 3-6 mayo, 2016.
• Formats : PDF

IIR document

Reduction of specific energy and carbon emission during fermentation and drying of salami.

• Author(s) : INDERGÅRD E., SVENDSEN E. S., UGLEM S.
• Publication date: 2022/06/13
• Languages : English
• Keywords : Dry sausage, Energy consumption, Energy saving, CO2 emission, Natural refrigerant, CO2, R744, Food industry, Heat recovery
• Source: 15^th IIR-Gustav Lorentzen Conference on Natural Refrigerants (GL2022). Proceedings. Trondheim, Norway, June 13-15^th 2022.
• Formats : PDF

Integration of high-temperature heat pumps in Swiss industrial processes (HTHP-CH).

• Author(s) : ARPAGAUS C., BLESS F., BERTSCH S., KRUMMENACHER P., FLOREZ-ORREGO D. A., PINA E. A., MARÉCHAL A., DARBELLAY N. C., ROGNON F., VESIN S., ACHERMANN P., JANSEN C.
• Publication date: 2023/05/15
• Languages : English
• Source: 14^th IEA Heat Pump Conference 2023, Chicago, Illinois.
• Formats : PDF

Survival of Listeria monocytogenes strains in a dry sausage model.

• Author(s) : TOLVANEN R., HELLSTRÖM S., ELSSER D., et al.
• Publication date: 2008/08
• Languages : English
• Keywords : Microbiology, Listeria, Dry sausage, Sausage, Modelling, Fermentation, Expérimentation, Pork product
• Source: Journal of Food Protection - vol. 71 - n. 8

Natamycin as an antimycotic preservative on cheese and fermented sausages.

• Author(s) : DELVES-BROUGHTON J., THOMAS L. V., WILLIAMS G.
• Publication date: 2006/01
• Languages : English
• Keywords : Protection, Food, Mould, Microbiology, Bacteria, Sausage, Cheese
• Source: Food Aust. - vol. 58 - n. 1-2

Chilling of sausage products by a hydroaerosol method.

[In Russian. / En russe.]

• Author(s) : KUCAKOVA V. E., FROLOV S. V., TRUBNIKOV A. N., et al.
• Publication date: 2004
• Languages : Russian
• Keywords : Design, Chilling, Sausage, Process
• Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 2

IIR document

CHILLING OF MEAT AND COOKED SAUSAGES IN HYDROAEROSOL MEDIUM.

• Author(s) : POPOV V. A., DIBIRASULAEV M. A.
• Publication date: 1986/09/10
• Languages : English
• Keywords : Spray, Mince, Meat, Chilling, Beef, Sausage, Pork, Weight loss, Cooking
• Formats : PDF

Pakowanie i przechowywanie wedlin w modyfikowanej atmosferze (MAP).

Modified atmosphere packaging (MAP) of sausages.

• Author(s) : KRALA L., KULAGOWSKA A.
• Publication date: 2005
• Languages : Polish
• Keywords : Sensory analysis, Modified atmosphere, Quality, Sausage, Weight loss, Cold storage, Packaging, Colour
• Source: Chlodnictwo - vol. 40 - n. 9

Sensibilità di Campylobacter jejuni al nitrito di sodio nell'impasto di salsiccia fresca.

Sensitivity of Campylobacter jejuni to sodium nitrite in fresh sausages.

• Author(s) : BACCI C., PARIS J., SERRACA L., et al.
• Publication date: 2004/07
• Languages : Italian
• Keywords : Contamination, Campylobacter, Sodium, Sausage, Meat product, Nitrite, Additive
• Source: Rev. Ferment. Ind. aliment. - vol. 43 - n. 438
• Formats : PDF

Reduction of Listeria on ready-to-eat sausages after exposure to a combination of pulsed light and nisin.

• Author(s) : UESUGI A. R., MORARU C.
• Publication date: 2009/02
• Languages : English
• Keywords : Radiation, Listeria, Light, Treatment, Reduction, Antibiotic, Sausage, Process
• Source: Journal of Food Protection - vol. 72 - n. 2

Packaging and irradiation effect on lipid oxidation, color, residual nitrite content, and nitrosamine formation in cooked pork sausage.

• Author(s) : JO C., AHN H. J., SON J. H., et al.
• Publication date: 2003/01
• Languages : English
• Keywords : Lipid, Meat, Quality, Sausage, Pork, Packaging, Ionizing irradiation, Colour
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 14 - n. 1

Quality of beef sausages as affected by defatted melon (Citrullus vulgaris Schrad) kernel flour supplementation and refrigerated storage.

• Author(s) : MA I., JA A., GIO B.
• Publication date: 2008/03
• Languages : English
• Keywords : Flour, Chilling, Beef, Quality, Sausage, Meat product, Melon, Cold storage, Additive
• Source: Int. J. Food Sci. Technol. - vol. 45 - n. 2

Invasion of a Body Snatcher

New research by French scientists has revealed how Listeria monocytogenes can activate the cellular transport machinery that transports viruses and small molecules and proteins and use it to invade cells and hide from the body's immune system....

• Publication date : 2005/11/23

The chilled processed food market in Dominican Republic

The Dominican chilled processed food sector is forecast to see consumption levels increase slightly over the next five years, experiencing a compound annual growth rate (CAGR) of 2% in constant value and 1% in retail volume terms.

• Publication date : 2013/12/18
• Subjects: Figures, economy

The frozen food market in India 2015

The Indian food industry is growing at a Compound annual growth rate (CAGR) of 5.1% and is expected to reach USD 300 billion by 2015.

• Publication date : 2015/06/30
• Subjects: Figures, economy

Cryogenics 2021 highlights: applications of liquid nitrogen

Cryopreservation of biological materials to favour biodiversity and cooling of superconducting cables to allow transmission of electrical energy with zero resistance are key applications of liquid...

• Publication date : 2022/01/28