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Journal Abstract Search

267 related items for PubMed ID: 25480689

  • 1.
    ; . PubMed ID:
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  • 2. Use of acid whey and mustard seed to replace nitrites during cooked sausage production.
    Wójciak KM, Karwowska M, Dolatowski ZJ.
    Meat Sci; 2014 Feb; 96(2 Pt A):750-6. PubMed ID: 24200566
    [Abstract] [Full Text] [Related]

  • 3. Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella.
    Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, Pérez-Alvarez JA.
    Meat Sci; 2010 Jul; 85(3):568-76. PubMed ID: 20416839
    [Abstract] [Full Text] [Related]

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  • 5. Impact of Clean-Label Antimicrobials and Nitrite Derived from Natural Sources on the Outgrowth of Clostridium perfringens during Cooling of Deli-Style Turkey Breast.
    King AM, Glass KA, Milkowski AL, Sindelar JJ.
    J Food Prot; 2015 May; 78(5):946-53. PubMed ID: 25951389
    [Abstract] [Full Text] [Related]

  • 6. Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage.
    Baldin JC, Munekata PES, Michelin EC, Polizer YJ, Silva PM, Canan TM, Pires MA, Godoy SHS, Fávaro-Trindade CS, Lima CG, Fernandes AM, Trindade MA.
    Food Res Int; 2018 Jun; 108():551-557. PubMed ID: 29735090
    [Abstract] [Full Text] [Related]

  • 7. Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage.
    Alirezalu K, Hesari J, Nemati Z, Munekata PES, Barba FJ, Lorenzo JM.
    Food Res Int; 2019 Jun; 120():839-850. PubMed ID: 31000305
    [Abstract] [Full Text] [Related]

  • 8. The effects of different levels of orange fiber and fat on microbiological, physical, chemical and sensorial properties of sucuk.
    Yalinkiliç B, Kaban G, Kaya M.
    Food Microbiol; 2012 Apr; 29(2):255-9. PubMed ID: 22202881
    [Abstract] [Full Text] [Related]

  • 9. Influence of beet sugar, calcium lactate, and Staphylococcus xylosus (with nitrate reductase activity) on the chemical, microbiological, and sensorial properties of Persian uncured frankfurters.
    Tahmouzi S, Razavi SH, Safari M, Emam-Djomeh Z.
    J Food Sci; 2012 Oct; 77(10):M565-71. PubMed ID: 22946602
    [Abstract] [Full Text] [Related]

  • 10. The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite.
    Karwowska M, Wójciak KM, Dolatowski ZJ.
    J Sci Food Agric; 2015 Feb; 95(3):628-34. PubMed ID: 25044178
    [Abstract] [Full Text] [Related]

  • 11. Nitrite-free Asian hot dog sausages reformulated with nitrite replacers.
    Ruiz-Capillas C, Tahmouzi S, Triki M, Rodríguez-Salas L, Jiménez-Colmenero F, Herrero AM.
    J Food Sci Technol; 2015 Jul; 52(7):4333-41. PubMed ID: 26139898
    [Abstract] [Full Text] [Related]

  • 12. Inhibitory effects of organic acid salts on growth of Clostridium perfringens from spore inocula during chilling of marinated ground turkey breast.
    Juneja VK, Thippareddi H.
    Int J Food Microbiol; 2004 Jun 01; 93(2):155-63. PubMed ID: 15135954
    [Abstract] [Full Text] [Related]

  • 13. Effect of meat ingredients (sodium nitrite and erythorbate) and processing (vacuum storage and packaging atmosphere) on germination and outgrowth of Clostridium perfringens spores in ham during abusive cooling.
    Redondo-Solano M, Valenzuela-Martinez C, Cassada DA, Snow DD, Juneja VK, Burson DE, Thippareddi H.
    Food Microbiol; 2013 Sep 01; 35(2):108-15. PubMed ID: 23664261
    [Abstract] [Full Text] [Related]

  • 14. Effects of Nitrite and Erythorbate on Clostridium perfringens Growth during Extended Cooling of Cured Ham.
    Osterbauer KJ, King AM, Seman DL, Milkowski AL, Glass KA, Sindelar JJ.
    J Food Prot; 2017 Oct 01; 80(10):1697-1704. PubMed ID: 28885050
    [Abstract] [Full Text] [Related]

  • 15. Inhibition of Clostridium perfringens spore germination and outgrowth by lemon juice and vinegar product in reduced NaCl roast beef.
    Li L, Valenzuela-Martinez C, Redondo M, Juneja VK, Burson DE, Thippareddi H.
    J Food Sci; 2012 Nov 01; 77(11):M598-603. PubMed ID: 23163907
    [Abstract] [Full Text] [Related]

  • 16. Effect of tocopherol extract, Staphylococcus carnosus culture, and celery concentrate addition on quality parameters of organic and conventional dry-cured sausages.
    Magrinyà N, Bou R, Tres A, Rius N, Codony R, Guardiola F.
    J Agric Food Chem; 2009 Oct 14; 57(19):8963-72. PubMed ID: 19731935
    [Abstract] [Full Text] [Related]

  • 17. The effect of pH and nitrite concentration on the antimicrobial impact of celery juice concentrate compared with conventional sodium nitrite on Listeria monocytogenes.
    Horsch AM, Sebranek JG, Dickson JS, Niebuhr SE, Larson EM, Lavieri NA, Ruther BL, Wilson LA.
    Meat Sci; 2014 Jan 14; 96(1):400-7. PubMed ID: 23973624
    [Abstract] [Full Text] [Related]

  • 18. Listeria monocytogenes behaviour and quality attributes during sausage storage affected by sodium nitrite, sodium lactate and thyme essential oil.
    Blanco-Lizarazo CM, Betancourt-Cortés R, Lombana A, Carrillo-Castro K, Sotelo-Díaz I.
    Food Sci Technol Int; 2017 Apr 14; 23(3):277-288. PubMed ID: 28068841
    [Abstract] [Full Text] [Related]

  • 19. Chosen quality parameters of pork sausage produced without curing mixture.
    Kostecki A, Bilska A, Danyluk B.
    Acta Sci Pol Technol Aliment; 2015 Apr 14; 14(3):191-198. PubMed ID: 28068026
    [Abstract] [Full Text] [Related]

  • 20. Comparison of the Effect of Curing Ingredients Derived from Purified and Natural Sources on Inhibition of Clostridium perfringens Outgrowth during Cooling of Deli-Style Turkey Breast.
    King AM, Glass KA, Milkowski AL, Sindelar JJ.
    J Food Prot; 2015 Aug 14; 78(8):1527-35. PubMed ID: 26219366
    [Abstract] [Full Text] [Related]

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