Addition of acid whey improves organic dry-fermented sausage without nitrite production and its nutritional value

Health and Safety Considerations of Fermented Sausages

(2017) Askild Holck et al.   JOURNAL OF FOOD QUALITY

Effect of acid whey on physicochemical characteristics of dry-cured organic pork loins without nitrite

(2016) Joanna Stadnik et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Meat: The balance between nutrition and health. A review

(2016) Stefaan De Smet et al.   MEAT SCIENCE

In-vitro microbial production of conjugated linoleic acid by probiotic L. plantarum strains: Utilization as a functional starter culture in sucuk fermentation

(2016) Cem O. Özer et al.   MEAT SCIENCE

Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage

(2016) Xi Chen et al.   MEAT SCIENCE

Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile

(2015) Xavier F. Hospital et al.   FOOD CONTROL

Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition

(2015) Karolina Maria Wójciak et al.   SCIENTIA AGRICOLA

Proteolysis in dry-aged loins manufactured with sonicated pork and inoculated withLactobacillus caseiŁOCK 0900 probiotic strain

(2014) Joanna Stadnik et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Use of Acid Whey and Probiotic Strains to Improve Microbiological Quality and Sensory Acceptance of Organic Fermented Sausage

(2014) Karolina M. Wójciak et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite

(2014) Małgorzata Karwowska et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Bacterial Production of Conjugated Linoleic and Linolenic Acid in Foods: A Technological Challenge

(2013) Lara Gorissen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Meat intake, cooking methods and risk of proximal colon, distal colon and rectal cancer: The Norwegian Women and Cancer (NOWAC) cohort study

(2013) Christine L. Parr et al.   INTERNATIONAL JOURNAL OF CANCER

Use of acid whey and mustard seed to replace nitrites during cooked sausage production

(2013) Karolina M. Wójciak et al.   MEAT SCIENCE

The effects of lactate on nitrosylmyoglobin formation from nitrite and metmyoglobin in a cured meat system

(2011) Brooke N. McClure et al.   FOOD CHEMISTRY

Linoleate isomerase activity occurs in lactic acid bacteria strains and is affected by pH and temperature

(2011) L. Gorissen et al.   JOURNAL OF APPLIED MICROBIOLOGY

The Production of Conjugated α-Linolenic, γ-Linolenic and Stearidonic Acids by Strains of Bifidobacteria and Propionibacteria

(2011) Alan A. Hennessy et al.   LIPIDS

Red meat and colon cancer: Should we become vegetarians, or can we make meat safer?

(2011) Denis E. Corpet   MEAT SCIENCE

Effect of processed and red meat on endogenous nitrosation and DNA damage

(2009) A. M.C.P. Joosen et al.   CARCINOGENESIS

Proteolysis in Painho de Portalegre dry fermented sausage in relation to ripening time and salt content

(2007) L.C. Roseiro et al.   MEAT SCIENCE