Influence of droplet size on the antioxidant efficacy of oil-in-water emulsions loaded with rosemary in raw fermented sausages
Sign Up to like & getrecommendations! Published in 2017 at "European Food Research and Technology"
DOI: 10.1007/s00217-017-2852-z
Abstract: The oxidative stability of raw fermented sausages containing differently sized oil-in-water emulsions loaded with rosemary extract was studied. For this purpose, rosemary oleoresin was dissolved in Miglyol 812 N (an oxidatively stable triglyceride mixture of caprylic,… read more here.
Keywords: raw fermented; oil water; fermented sausages; water emulsions ... See more keywords
Lactic acid bacteria isolated from raw and fermented pork products: Identification and characterization of catalase-producing Pediococcus pentosaceus
Sign Up to like & getrecommendations! Published in 2017 at "Food Science and Biotechnology"
DOI: 10.1007/s10068-017-0023-4
Abstract: Lactic acid bacteria (LAB) from raw and fermented pork samples were screened for their inhibitory activity by an agar spot test in order to obtain a LAB strain with suitable property to be used as… read more here.
Keywords: raw fermented; fermented pork; pentosaceus; catalase ... See more keywords