Reduction of sodium additives in cooked sausages: effect on physicochemical, sensory and microbiological characteristics
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04338-0
Abstract: Several efforts have been made to reduce sodium in meat products due to its demonstrated negative health effects. This study evaluated the effect on physicochemical, sensory and microbiological characteristics of cooked sausages after a simultaneous… read more here.
Keywords: reduction; cooked sausages; sodium; sensory microbiological ... See more keywords
Sensory, microbiological and physicochemical screening of probiotic cultures for the development of non-fermented probiotic milk
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.01.020
Abstract: Abstract The aim of the present work was to screen probiotic cultures for the development of non-fermented probiotic milk that keeps its sensory, microbiological and physicochemical characteristics during storage. The study was conducted in three… read more here.
Keywords: milk; cultures development; microbiological physicochemical; sensory microbiological ... See more keywords