Increasing meat product functionality by the addition of milled flaxseed Linum usitatissimum.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.8116
Abstract: BACKGROUND Functional meat products are still rare on the market because it is difficult to incorporate new ingredients and obtain both a healthy and acceptable product. Flaxseed is known for its beneficial properties and, in… read more here.
Keywords: addition flaxseed; addition; product; liver sausages ... See more keywords
Unravelling microbial populations and volatile organic compounds of artisan fermented liver sausages manufactured in Central Italy.
Sign Up to like & getrecommendations! Published in 2022 at "Food research international"
DOI: 10.1016/j.foodres.2022.111019
Abstract: The aim of the present study was to obtain information on the occurrence of bacteria and eumycetes in ready-to-eat fermented liver sausages manufactured by 20 artisan producers located in the Marche Region (Italy). To this… read more here.
Keywords: fermented liver; liver sausages; spp; microbial populations ... See more keywords