Subacute feeding toxicity of low-sodium sausages manufactured with sodium substitutes and biopolymer-encapsulated saltwort (Salicornia herbacea) in a mouse model.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10087
Abstract: BACKGROUND Low-sodium sausages were manufactured by sodium substitution and biopolymer encapsulation, and a diet comprising 10% treatment sausages (6 treatment groups: C: 100 % NaCl, T1: 55 % sodium substitute + 45 % saltwort salt), T2… read more here.
Keywords: sodium; toxicity; low sodium; sodium 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