Bibliografías temáticas / Thai sausage

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  1. Artículos de revistas
  2. Tesis
  3. Libros
  4. Capítulos de libros
  5. Actas de conferencias
  6. Informes

Literatura académica sobre el tema "Thai sausage"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 20 de febrero de 2023

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Artículos de revistas sobre el tema "Thai sausage"

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Wirotcheewan, Prasert, Somjai Peanprasit, and Piyapan Yingcharoen. "The Novel Design of Thai Sausage Making Machine." Applied Mechanics and Materials 848 (July 2016): 15–18. http://dx.doi.org/10.4028/www.scientific.net/amm.848.15.

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Thai sausage or Isan sausage is a type of north eastern Thai cuisine which is famous for being served as an appitizer. Recently, Thai sausage production depends solely on manual tasks on stuffing and belaying the product, and as a result, it is hardly that the production can be well managed in terms of quantity, quality, and time. In this paper, we propose a novel design of semi-automatic system to improve the traditional Thai sausage production. Particulary, the machine is developed with a set of 24-volt, 36-watt,100-rpm DC motors used in both stuffering and belaying the materials, and it is
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Sankomkai, Wanwisa, Wongwarut Boonyanugomol, Kairin Kraisriwattana, Julalak Nutchanon, Kraisorn Boonsam, Sasalux Kaewbutra, and Warawan Wongboot. "Characterisation of classical enterotoxins, virulence activity, and antibiotic susceptibility of Staphylococcus aureus isolated from Thai fermented pork sausages, clinical samples, and healthy carriers in northeastern Thailand." Journal of Veterinary Research 64, no. 2 (May 27, 2020): 289–97. http://dx.doi.org/10.2478/jvetres-2020-0036.

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AbstractIntroductionContamination by Staphylococcus aureus of food produced from animal sources may have diverse and multifactorial causes that depend on geographical distribution. The goal of this study was to isolate and characterise S. aureus strains from contaminated fermented pork sausage, which is a local food of northeastern Thailand.Material and MethodsS. aureus strains were isolated from local pork sausage, and the presence of classical enterotoxins was determined by PCR and reversed passive latex agglutination. These results were compared with strains derived from hospitalised patien
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Panjapiyakul, Pornpen, Tongsuk Srinin, and Kamolnate Kitsawad. "The product development of Thai fermented sausage with mixed Tomyum ingredients." British Food Journal 119, no. 10 (October 2, 2017): 2203–16. http://dx.doi.org/10.1108/bfj-10-2016-0512.

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Purpose The purpose of this paper is to study for the product development of Sai Krok Isan or Thai fermented sausage with Tomyum ingredients (TFS-TY) such as kaffir lime leaves, lemon grass, galangal root and chili. Design/methodology/approach To study the proper formula of TFS-TY in order to obtain certain characteristics of both fermented sausage and Tomyum attributes by varying the ratio of cooked glutinous rice to cooked rice of total rice content and Tomyum ingredients content. The nine-point hedonic preference method was conducted to evaluate TFS-TY with 30 untrained panelists. Consumer
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Samappito, W. "Microbiological Characteristics of ‘‘Mhom’’, a Thai Traditional Meat Sausage." Open Food Science Journal 5, no. 1 (May 30, 2011): 31–36. http://dx.doi.org/10.2174/1874256401105010031.

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Sriphochanart, Wiramsri, and Wanwisa Skolpap. "Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation." Food Science & Nutrition 6, no. 6 (June 28, 2018): 1479–91. http://dx.doi.org/10.1002/fsn3.708.

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Issara, U. "Improvement of Thai Sweet Sausage (Goon Chiang) Properties by Oleogel Made of Rice Bran Wax and Rice Bran Oil: A Textural, Sensorial, and Nutritional Aspect." IOP Conference Series: Earth and Environmental Science 995, no. 1 (April 1, 2022): 012045. http://dx.doi.org/10.1088/1755-1315/995/1/012045.

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Abstract Oleogel (OG) has been emphasized as an alternative fat in several food products nowadays. This study aimed to determine the texture profile, fatty acids composition, and sensorial attributes of sweet sausage (Goon Chiang) as well as the fundamental properties of the final product through the supplementation of a mixture of rice bran wax and rice bran oil-oleogel (RBOG). The sausage sample was divided into 4 groups including i) without RBOG added; control, followed by 25%, 50%, and 75% RBOG substitute animal fat, respectively. All samples were measured the texture (hardness, springines
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Theansuwan. "The Biodiesel Production from Roast Thai Sausage Oil by Transesterification Reaction." American Journal of Engineering and Applied Sciences 4, no. 1 (January 1, 2011): 130–32. http://dx.doi.org/10.3844/ajeassp.2011.130.132.

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Rungrassamee, Wanilada, Amonlaya Tosukhowong, Amornpan Klanchui, Sawarot Maibunkaew, Vethachai Plengvidhya, and Nitsara Karoonuthaisiri. "Development of bacteria identification array to detect lactobacilli in Thai fermented sausage." Journal of Microbiological Methods 91, no. 3 (December 2012): 341–53. http://dx.doi.org/10.1016/j.mimet.2012.09.016.

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Petchsing, Urairatana, and Margy J. Woodburn. "Staphylococcus aureus and Escherichia coli in nham (Thai-style fermented pork sausage)." International Journal of Food Microbiology 10, no. 3-4 (May 1990): 183–92. http://dx.doi.org/10.1016/0168-1605(90)90065-d.

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Nanasombat, Suree, Wanwisa Armeena, and Orawan Arkom. "Use of Thai local vegetable extracts as natural preservatives in dried sausage system." Pharmacognosy Communications 3, no. 1 (January 1, 2013): 37–45. http://dx.doi.org/10.5530/pc.2013.1.9.

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Tesis sobre el tema "Thai sausage"

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Somkhumphee, Yuphin, of Western Sydney Hawkesbury University, of Science Technology and Environment College, and of Science Food and Horticulture School. "Development of reduced energy Thai style fresh pork sausages." THESIS_CSTE_SFH_Somkhumphee_Y.xml, 2001. http://handle.uws.edu.au:8081/1959.7/612.

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The development of a reduced energy Thai style fresh pork sausage has been achieved by replacing fat with carbohydrate and water. Replacing fat in the processed meat formulation with other ingredients is known to alter the product qualities. The addition of carbohydrate, namely mung bean vermicelli, as a fat replacement is suggested to improve the water holding capacity, cooking yield and textural properties as well as reduce the fat and total energy content. This research developed a standard processing methodology for a characteristic Thai fresh pork sausage. The research evaluated the poten
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Somkhumphee, Yuphin. "Development of reduced energy Thai style fresh pork sausages." Thesis, View thesis View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/612.

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The development of a reduced energy Thai style fresh pork sausage has been achieved by replacing fat with carbohydrate and water. Replacing fat in the processed meat formulation with other ingredients is known to alter the product qualities. The addition of carbohydrate, namely mung bean vermicelli, as a fat replacement is suggested to improve the water holding capacity, cooking yield and textural properties as well as reduce the fat and total energy content. This research developed a standard processing methodology for a characteristic Thai fresh pork sausage. The research evaluated the poten
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Wongvilairat, Rosarin. "Molecular ecology of microbial communities in irradiated and non-irradiated Thai sausage (nham)." Thesis, University of Newcastle Upon Tyne, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.364803.

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Ruengwilysup, Chaowaree. "Controlling Salmonella typhimurium, Escherichia coli O157:H7, Yersinia enterocolitica, and Listeria monocytogenes in Nham, a Thai style fermented pork sausage, by lactic acid bacteria /." Search for this dissertation online, 2005. http://wwwlib.umi.com/cr/ksu/main.

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Somkhumphee, Yuphin. "Development of reduced energy Thai style fresh pork sausages /." View thesis View thesis, 2001. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030404.151521/index.html.

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Thesis (M.Sc. (Hons.)) -- University of Western Sydney, 2001.<br>"Presented as a thesis for the partial fulfilment of the degree of Master of Science (Hons) ... School of Science, Food and Horticulture, College of Science, Technology and Environment, the University of Western Sydney ... July 2001" Bibliography : leaves 106-119.
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Petchsing, Urairatana. "Thai-style fermented pork sausage (Nham) : parasitological and microbiological safety." Thesis, 1986. http://hdl.handle.net/1957/27229.

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Parasitological and selected microbiological safety aspects of Nham (Thai-style fermented pork sausage) were evaluated. Pork meat from pigs experimentally infected with Trichinella spiralis was divided into 4 portions; 3 portions were frozen at -23°C for 12, 18 and 24 hours before they were made into Nham. The formula for fermented sausage included 3% w/w NaCl and garlic, 0.015% each of NaN0₂ and NaNO₃, and either 1.0 or 1.5% w/w commercial starter culture. Fermentation was at 30°C for 96 hours. The higher level of starter culture resulted in faster acid production but no difference in the max
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Li, Xing-Ying, and 李星螢. "Influence of sucrose and glucose levels and inoculation of Lactobacillus plantarum on quality of Isan sausage (Thai fermented sausage)." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/425mf6.

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碩士<br>國立中興大學<br>動物科學系所<br>102<br>Food fermentation is one of the oldest food processing and preservation methods. Generally, in Thailand it takes 3–5 days to ferment Isan sausages with adventitious microorganisms which present naturally. Nowadays, consumers are more concerned about the food safety and highly demand for safe and healthy products. Sugars are usually included for the industrial manufacture of fermented meat products. During fermentation and ripening, lactic acid bacteria (LAB) convert glucose and other carbohydrates to lactic acid, thus further decrease pH, preserve products, and
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Nian, Yu-Syuan, and 粘育瑄. "Evaluation and application of lactic acid bacteria characterization isolated from Thai fermented sausage." Thesis, 2017. http://ndltd.ncl.edu.tw/handle/74688470969250296723.

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碩士<br>國立中興大學<br>動物科學系所<br>105<br>Nham is a traditional fermented meat product and is popular in Thailand and neighboring countrys. The main materials of Nham are ground pork, cooked shredded pork rind, garlic, cooked rice, salt and nitrite (or nitrate). Besides, chili or sugar is added in some receipt for enhancing flavor. The mixing materials are filled in plastic casing or banana leaves, and is further fermented in room temperature for 3-5 days where lactic acid bacteria (LAB) in sausage could decline pH of product during fermentation. In Taiwan, most Nham are produced on small scale without
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Li, Yi-Yun, та 李宜筠. "Influence of glucono-δ-lacton and citric acid on quality of Thai fermented sausage (Nham)". Thesis, 2015. http://ndltd.ncl.edu.tw/handle/61113049138724791328.

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碩士<br>國立中興大學<br>動物科學系所<br>103<br>Food fermentation is one of the oldest food processing and preservation methods. Glucono-δ-lacton (GDL) and citric acid have been applied in the meat industry to improve flavors and extend shelf life of fermented products. However, too excess addition of GDL might deteriorate the qualities of products. The objective of this study was to investigate the influence of adding different amounts of GDL and citric acid on the physicochemical, microbiological, textural, and sensory properties of Nham sausages which inoculated with Lactobacillus plantarum as a starter c
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Wanangkarn, Amornrat, and 王文蕙. "Isolation, Identification and Selection of Lactic Acid Bacteria Cultures from Mum (Thai Fermented Sausages) and Their Applications." Thesis, 2013. http://ndltd.ncl.edu.tw/handle/08980457935653460676.

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博士<br>國立中興大學<br>動物科學系所<br>101<br>Mum, which is a traditional Thai fermented sausage, is commonly produced and consumed in the north-eastern region of Thailand, and yet little scientific and technology information is applied in production. Traditionally, mum sausage is produced by utilizing natural occurring lactic acid bacteria (LAB), and it may cause the products with inconsistent qualities. Their production depends on the skill and experience of the meat manufacturers rather than technology. Hence, the specific characteristics and qualities of final products are mainly influenced by the raw
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Libros sobre el tema "Thai sausage"

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Kring, Biró Shannon, ed. The Johnsonville big taste of sausage cookbook: More than 125 recipes for on and off the grill from America's #1 sausage maker. New York: Broadway Books, 2006.

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Petchsing, Urairatana. Thai-style fermented pork sausage (Nham): Parasitological and microbiological safety. 1986.

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Petchsing, Urairatana. Thai-style fermented pork sausage (Nham): Parasitological and microbiological safety. 1986.

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Brown, Heston. Amazing Sausage Recipes for You: Discover More Than 25 Exquisite Sausage Recipes. Independently Published, 2019.

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Riley, Neela. Sausage Recipes That Are Not Snacks Only!: Amazing Sausage Cookbook to Thrill Your Tummy!! Independently Published, 2022.

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The Sausage Cookbook Bible 500 Recipes For Grinding Spicing Cooking And Enjoying The Food That Links The World. Cider Mill Press, 2010.

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Nelson, Jessica. 365 Yummy Sausage Dinner Recipes: The Best Yummy Sausage Dinner Cookbook That Delights Your Taste Buds. Independently Published, 2020.

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That Perfect Batch: The Hows and Whys of Making Sausage and Jerky. Stoneydale Press, 1996.

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Sausage Dinner Recipes Cookbook: Quick and Easy Recipes to Boost Weight Loss That Anyone Can Cook. Independently Published, 2020.

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Williams, Erin S. Acute Fluid Resuscitation for Intussusception. Edited by Erin S. Williams, Olutoyin A. Olutoye, Catherine P. Seipel, and Titilopemi A. O. Aina. Oxford University Press, 2018. http://dx.doi.org/10.1093/med/9780190678333.003.0004.

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Intussusception, or telescoping of bowel, is an abdominal emergency. It is typically seen in children younger than 3 years of age with the highest incidence occurring at ages 5 to 9 months. It is paramount that this diagnosis be made as early as possible, within a 24-hour window, in order to prevent significant morbidity and mortality. Presenting signs and symptoms include but are not limited to abdominal pain, vomiting, diarrhea, and a palpable sausage shaped mass on abdominal exam. Given the potential for gastrointestinal fluid losses dehydration is a significant risk; thus it is important t
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Capítulos de libros sobre el tema "Thai sausage"

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Sterne, Laurence. "CHAPTER V." In The Life and Opinions of Tristram Shandy, Gentleman. Oxford University Press, 2009. http://dx.doi.org/10.1093/owc/9780199532896.003.0294.

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As Tom's place, an' please your honour, was easy—and the weather warm—it put him upon thinking seriously of settling himself in the world; and as it fell out about that time, that a Jew who kept a sausage shop in the same street, had the...
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Sterne, Laurence. "CHAPTER VII." In The Life and Opinions of Tristram Shandy, Gentleman. Oxford University Press, 2009. http://dx.doi.org/10.1093/owc/9780199532896.003.0296.

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As Tom, an' please your honour, had no business at that time with the Moorish girl, he passed on into the room beyond to talk to the Jew's widow about love——and his pound of sausages; and being, as I have told your honour, an open,...
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"Pompees Chariot, Sausages and a Castle that Was No Good." In The Ostend Story, 163–72. BRILL, 2003. http://dx.doi.org/10.1163/9789004475243_015.

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Shoshan, Nitzan. "The Kebab and the Wurst." In The Management of Hate. Princeton University Press, 2016. http://dx.doi.org/10.23943/princeton/9780691171951.003.0003.

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This chapter examines how young right-wing extremists in Berlin articulate their relations to immigrants and ethnic alterity and how they negotiate layers of otherness in order to trace, in their own voices, their rendering of dominant imaginations of the social and political landscape. It explains how the rise of ethnicity and of a corresponding notion of culture as standard markers of difference has gone hand in hand with the public celebration of diversity, its active interpellation, and new modes of visualization that it has acquired in Berlin. It also shows how the resonances between ethnic otherness, urban landscape, and political contrasts come into sharp focus around food, noting that political subjectivity unfolds between the Wurst (sausage) as proper German nutrition and the Döner (kebab) as the seductive sensuality of otherness.
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Taverner, Charlie. "Street food." In Street Food, 47–64. Oxford University PressOxford, 2023. http://dx.doi.org/10.1093/oso/9780192846945.003.0004.

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Abstract This chapter considers the foods London street sellers sold and how they reached the city, before discussing their dietary significance. It deals, in turn, with the production, supply, and varieties of fruit and vegetables, milk, fish, and prepared dishes like pies, sausages, gingerbread, and ice cream—foods that tended to be perishable, seasonal, and produced within the metropolitan region. These early street foods have been neglected by historians, but were important supplements to the staples of beer, bread, and meat and contributed to a distinctive metropolitan diet.
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McMillan, John. "Four Spectres of Bioethics." In The Methods of Bioethics, 47–70. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780199603756.003.0004.

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Bioethics continues to be frustrated by dubious methodological habits and assumptions that it would be much better off without. This chapter describes four of the five methodological spectres that continue to frustrate bioethics. The first is the ‘moral mantra mistake’, which is the problematic way in which principles can be recited as if their mere utterance justified a moral position. The ‘tedious theory tendency’ refers to the assumption that moral theories are the route by which we can understand how we reason about ethics. Theoretically driven approaches to bioethics overdetermine the answer to an ethical question, so they are like a ‘sausage machine’ that converts a range of substances into a single output. Because of its interdisciplinary nature, there is a tendency for some disciplines to plead that their discipline is fact crucial for bioethics, and that idea is what I call ‘the snooty specialist spectre’.
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Santos, Bibiana Alves Dos, Alexandre José Cichoski, José Manuel Lorenzo, Alfredo Teixeira, Eva M. Santos, Néstor Sepúlveda, and Paulo Cezar Bastianello Campagnol. "Check-all-that-apply method to develop low-sodium sausages: A case study." In Sensory Analysis for the Development of Meat Products, 121–35. Elsevier, 2022. http://dx.doi.org/10.1016/b978-0-12-822832-6.00008-4.

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Carayannis, Tatiana, and Thomas G. Weiss. "The UN’s Knowledge Economy." In The "Third" United Nations, 94–119. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780198855859.003.0005.

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This chapter spells out the various ways that the world organization’s intergovernmental machinery requires outside inputs as part of making UN policy sausages. A cottage industry of outside experts—think tankers, consultants, and university faculty members—greases the gears of the UN’s messy process with substantive inputs. The ways that ideas matter, and how they influence state decision-making, are essential. Among the cases are the International Peace Institute (IPI), the International Crisis Group (ICG), the DC-based Stimson Center, the Security Council Report, UN University, the Conflict Prevention and Peace Forum (CPPF) at the US-based Social Science Research Council, the Centre for Humanitarian Dialogue, and the Small Arms Survey. These intellectual entry points—primarily based in the global North but increasingly with wider participation from individuals and institutions worldwide—have helped shape the UN’s framing of international peace and security, human rights and humanitarian action, and sustainable development
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Kiddey, Rachael. "Homelessness in a Global Historical Context." In Homeless Heritage. Oxford University Press, 2017. http://dx.doi.org/10.1093/oso/9780198746867.003.0008.

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One afternoon in late summer of 2010 I was walking home from the shops when I bumped into Punk Paul. ‘Hungry?’ He joked in his thick West Yorkshire accent, gesturing to my bags full of bread, salad, sausages, and wine. ‘I’m having a BBQ at my flat with some friends. Do you want to come?’ Paul eagerly took a few bags from me and we began to the short walk up the hill to where I lived in Bristol. By then I had known him for almost two and a half years. We trusted one another. As we entered the flat, we were first greeted by my dogs, Joey and Pea. Both dogs wagged cheerfully before diving nose first into the bags that we were carrying. ‘Get out of there!’ Paul said gently to the dogs. They knew him from fieldwork. As I started to unpack the shopping, Paul sat cross-legged on the floor, stroking the dogs so that they settled down beside him. ‘Are you any good at making burgers?’ I asked Paul, slapping beef mince and onions onto the kitchen worktop. ‘Can I put some music on? I can’t work wi’out music,’ he said. I tossed him my phone. ‘What the fuck am I supposed to do wi’ that?’ ‘It has music on it!’ I laughed, taking back the phone and flicking to the music library. I gave it to Paul so that he could choose what we listened to and we spent the next hour or so chopping vegetables, dressing leaves and making burgers to Nobody’s Heroes by Stiff Little Fingers. Friends arrived, we barbecued, and, as it got later, one friend put her little girl to sleep in my bed. Paul came to the door of the bedroom where I was reading the little girl a story. ‘Marmite!’ I heard him say my name in a loud whisper. ‘Thanks for your hospitality mate but I’ve got to get going now.’ I went to the door. ‘Everything OK, Paul?’
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Molendijk, Arie L. "Historical-Critical Analysis of the Bible and the Rise of Science of Religion." In Protestant Theology and Modernity in the Nineteenth-Century Netherlands, 155–78. Oxford University Press, 2021. http://dx.doi.org/10.1093/oso/9780192898029.003.0010.

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The main intellectual developments discussed in this chapter are the rise of the historical-critical study of the Bible and the science of religion in the Netherlands in the second half of the nineteenth century. Both developments concern the historization of the field of theology itself, the use of historical and comparative methods to study religions. The influence of the natural sciences and Darwinism on theology was not particularly strong in the Netherlands. The first section addresses the ground-breaking work of the Old Testament scholar Abraham Kuenen, especially in relation to the publications of Julius Wellhausen and William Robertson Smith. The second section is devoted to the Dutch Radical School, which emerged at the end of the nineteenth century. The third section focuses on the new 1876 Higher Education Act, which introduced history of religions and philosophy of religion (often considered to be the two main branches of the ‘science of religion’) as part of the theological curriculum. The fourth section briefly introduces the work of two Dutch ‘pioneers’ of the science of religion and their views on theology in relation to it. Cornelis Petrus Tiele originally hoped for a complete transformation of theology into a science of religion that could fulfil the tasks of theology in a scholarly fashion, whereas Pierre Daniël Chantepie de la Saussaye aimed at a new phenomenology of religion that would remodel the study of religion, including Christianity.
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Actas de conferencias sobre el tema "Thai sausage"

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Paukatong, Kwantawee V., and Sukun Kunawasen. "The Hazard Analysis and Critical Control Points (HACCP) Generic Model for the Production of Thai Fermented Pork Sausage (Nham)." In Third International Symposium on the Epidemiology and Control of Salmonella in Pork. Iowa State University, Digital Press, 2001. http://dx.doi.org/10.31274/safepork-180809-1061.

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Öztürk, Burcu, Aslı Zungur-Bastıoğlu, Meltem Serdaroğlu, and Berker Nacak. "Quality changes of sucuks produced with turkey meat and olive oil during fermentation and ripening." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7966.

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In this study, it was aimed to determine the effects of partial replacement of beef fat with olive oil on quality changes of fermented turkey sausages (sucuk) during processing. Three formulations were prepared by using the lipid phase as 100% beef fat (control), 85% beef fat+15% olive oil and 70% beef fat+30% olive oil. Total moisture, pH, acidity, water activity (aw) and peroxide values were analyzed in sausage dough, at the end of the fermentation and at the end of ripening. The production steps significantly affected moisture decrease in samples, pH and aw values were decreased and acidity
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Myshalova, O., I. S. Dmitrienko, and D. A. Roslikov. "APPLICATION OF EGGSHELL MINERAL CONCENTRATE FOR BOILED SAUSAGES." In I International Congress “The Latest Achievements of Medicine, Healthcare, and Health-Saving Technologies”. Kemerovo State University, 2023. http://dx.doi.org/10.21603/-i-ic-91.

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Theoretically and experimentally, the possibility of using an eggshell mineral concentrate&#x0D; the production of boiled sausage products in an amount of no more than 1% has been substantiated.&#x0D; The formulation and technology of production of boiled sausages enriched with calcium and&#x0D; magnesium have been developed
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Barretto, Andrea Carla Da Silva, Camila Vespucio Bis Souza, Marise Rodrigues Pollonio, and Ana Lúcia Barretto Penna. "Influence of fat level reduction in the drying of Italian salami." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7533.

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The aim of this study was to evaluate the influence of fat reduction in the drying process of Italian salami. Two Italian salami formulations: HFS (High Fat Sausage) with 20g/100g of pork back fat and LFS (Low Fat Sausage) with 11.2g/100g of pork back fat were analyzed as water activity, weight loss, proximate composition and pH. The evaluation times were 0, 3, 7, 10 and 13 days of drying.The reduction of more than 25% in the fat content of Italian salami affected the weight loss in the drying process, but did not affect the moisture, pH and water activity.Keywords: Low-fat; fermented sausage;
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5

Borodaenko, N. V., G. M. Polyansky, and I. Y. Mekhantseva. "SUBSTANTIATION OF THE EFFECTIVENESS OF THE ADDITION OF SESAME SEEDS AND PRODUCTS OF ITS PROCESSING TO THE QUANTITY OF BASS MINCE." In INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION. DSTU-Print, 2020. http://dx.doi.org/10.23947/itno.2020.475-480.

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The properties of sesame and sesame flour (cake), as an additive in minced sausage in order to improve its functional properties and as substitutes for lean meat, are highlighted and considered. It was found that the use of sesame flour as an unconventional plant additive in sausage minced meat is more advantageous than an additive in the form of sesame seeds. In addition, then it finds additional use of secondary raw materials after cold pressing in the production of sesame oil
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6

Wang, Yixiang, Bin Li, Shilin Liu, Xiaogang Luo, Xingzhong Zhang, and Yan Li. "Pickering emulsions stabilized by soybean protein isolate/cellulose nanofibrils: Influence of pH." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/zksv4215.

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Emulsions including Pickering emulsions and nanoemulsions have enormous application potential for inhibiting lipid oxidation. Polysaccharides like κ-carrageenan can improve the gel-like behavior of protein-stabilized Pickering emulsions. Tea water-insoluble proteins and κ-carrageenan can be used for preparing fish oil-in-water Pickering emulsions and fish oil gels. The characteristics of Pickering emulsions and fish oil gels at different proportion of tea water-insoluble proteins and κ-carrageenan were analyzed by high-speed homogenization assisted with ultrasonic treatment. The physicochemica
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Yang, Hongshun, Xiao Feng, and Zhongyang Ren. "Developing Pickering and nanoemulsions for inhibiting lipid oxidation of aquatic food products." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/vcyj7544.

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Emulsions including Pickering emulsions and nanoemulsions have enormous application potential for inhibiting lipid oxidation. Polysaccharides like κ-carrageenan can improve the gel-like behavior of protein-stabilized Pickering emulsions. Tea water-insoluble proteins and κ-carrageenan can be used for preparing fish oil-in-water Pickering emulsions and fish oil gels. The characteristics of Pickering emulsions and fish oil gels at different proportion of tea water-insoluble proteins and κ-carrageenan were analyzed by high-speed homogenization assisted with ultrasonic treatment. The physicochem
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8

Stajic, Slavisa, and Dusan Zivkovic. "HEMIJSKI SASTAV I SENZORNA SVOJSTVA FRANKFURTERA SA BILJNIM ULJIMA." In XXVI savetovanje o biotehnologiji sa međunarodnim učešćem. University of Kragujevac, Faculty of Agronomy, 2021. http://dx.doi.org/10.46793/sbt26.467s.

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Emulsified sausages (e.g. frankfurters, mortadella) are well-known and widely consumed meat products. The aim of this experiment was to examine the impact of the substitution of various proportions of fatty tissue (20%, 60% and 100%) with emulsions (with soy protein isolate) of grapeseed and pumpkin seed oil on the chemical composition and sensory characteristics of frankfurters. We determined that the higher share of plant oils in the mixture led to a progressive increase in the moisture and protein contents, whereas the fat content decreased. The type and amount of oil in the batches had a s
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Sitanggang, Hendra Dhermawan, and Ummi Kalsum. "The Pattern of Snack And Beverage Concumption for Suku Anak Dalam (Sad) Children in The Trans Social Area of Nyogan Village, Muaro Jambi, Jambi Province." In The 7th International Conference on Public Health 2020. Masters Program in Public Health, Universitas Sebelas Maret, 2020. http://dx.doi.org/10.26911/the7thicph.02.21.

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Background: Consumption of street food in school has an impact on children’s health, especially their nutritional status. Children in the Anak Dalam Tribe (SAD) are mostly malnourished and short. The remote indigenous community (Suku Anak Dalam) in Nyogan Village has undergone a social transition for 15 years since being granted permanent settlement by the Government. Many changes have occurred as well as consumption patterns. This study aims to determine the pattern of consumption of street food and beverages in schools for SAD children in Nyogan Village. Subjects and Method: This was a quali
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Informes sobre el tema "Thai sausage"

1

Semaan, Dima, and Linda Scobie. Feasibility study for in vitro analysis of infectious foodborne HEV. Food Standards Agency, September 2022. http://dx.doi.org/10.46756/sci.fsa.wfa626.

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Hepatitis E virus (HEV) is a member of the Hepeviridae family capable of infecting humans producing a range of symptoms from mild disease to kidney failure. Epidemiological evidence suggests that hepatitis E genotype III and IV cases may be associated with the consumption of undercooked pork meat, offal and processed products such as sausages [1]. A study carried out by the Animal Health and Veterinary Laboratories Agency (AHVLA), found hepatitis E virus contamination in the UK pork production chain and that 10% of a small sample of retail pork sausages were contaminated with the virus [2]. Fu
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