Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese.
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DOI: 10.1016/j.foodres.2017.07.043
Abstract: High pressure (HP) offers potential industrial applications in cheese preservation, but it is essential to provide knowledge concerning their effects on the ripening process and sensory characteristics. In this study, we investigated the effect of… read more here.
Keywords: effect; sensory characteristics; volatile compounds; semi hard ... See more keywords
Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam
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DOI: 10.3390/foods10040762
Abstract: Moisture content and water activity play important roles in extending the shelf life of dried meat products, such as jerky. However, the commonly used hot air drying process is time-consuming, costly, and adversely affects the… read more here.
Keywords: quality; semi dried; heated steam; quality characteristics ... See more keywords
Effect of Black Garlic on Microbiological Properties, Lipid Oxidation, Residual Nitrite, Nitrosamine Formation and Sensory Characteristics in a Semi-Dry Fermented Sausage
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DOI: 10.3390/foods12071545
Abstract: This study was conducted with the aim of determining the effects of different black garlic (BG) levels (1%, 2% and 3%) on quality characteristics of a semi-dry fermented sausage (heat-treated sucuk). In addition, the effect… read more here.
Keywords: semi dry; fermented sausage; dry fermented; effect ... See more keywords