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Effect of simulated gastrointestinal digestion on antioxidant,and anti-inflammatory activities of bioactive peptides generated in sausages fermented with Staphylococcus simulans QB7: 《Food Science and Human Wellness》2024年第3期1662-1671,共10页Hongying Li Hongbing Fan Zihan Wang Qiujin Zhu Jianping Wu; financially supported by the National Natural Science Foundation of China (32272359);Natural Science and Engineering Research Council of Canada (NSERC,RGPIN-2018-04680);the scholarship from the China Scholarship Council (202106670005)。; Dry-fermented sausages are a good source of bioactive peptides,whose stability against gastrointestinal(GI)digestion determines their bioaccessibility.This study focused on evaluating the effect of peptide extracts fr...; 关键词：Gastrointestinal digestion SAUSAGES BIOACCESSIBILITY Anti-inflammatory activities

Physicochemical properties of silver carp(Hypophthalmichthys molitrix)mince sausages as influenced by washing and frozen storage: 《Aquaculture and Fisheries》2023年第4期403-409,共7页Kaveh Rahmanifarah Joe M.Regenstein Mehdi Nikoo; Frozen storage of emulsion-type sausages may be one approach to avoid or reduce the use of sodium nitrite,which is associated with health risks.Silver carp(Hypophthalmichthys molitrix)mince(M_(0))was washed for 1(M_(1...; 关键词：Frozen storage Emulsion-type sausages Hypophthalmichthys molitrix Minced fish

Production of nitrite-free frankfurter-type sausages by combiningε-polylysine with beetroot extracts:An assessment of microbial,physicochemical,and sensory properties被引量：2: 《Food Bioscience》2022年第5期746-754,共9页Ali Ayaseh Kazem Alirezalu Milad Yaghoubi Zahra Razmjouei Shima Jafarzadeh Krystian Marszałek Amin Mousavi Khaneghah; The current study investigated the utilization ofε-polylysine(ε-PL)and beetroot extract(BE)as suitable nitrite substitutes in frankfurter-type sausages packaged in vacuum polyethylene bags.The sample’s technologica...; 关键词：Frankfurter-type sausage Beetroot extract Ε-POLYLYSINE NITRITE Quality Sensory properties

Effect of a compound starter cultures inoculation on bacterial profile and biogenic amine accumulation in Chinese Sichuan sausages被引量：2: 《Food Science and Human Wellness》2022年第2期341-348,共8页Hongyang Ren Yuanpeng Deng Xinhui Wang; supported by National Natural Science Foundation of China(31772093);Key innovation projects of Chengdu Science and Technology(2019-YF05-00066-SN);Key Laboratory of Collaborative Control and Remediation of Soil and Water Pollution(GHBK-003)。; Effects of a starter culture composed of Lactobacillus sakei,Pediococcus pentosaceus,Staphylococcus xylosus and S.carnosus at the ratios(m/m)of 1:1:1:1 on bacterial profile and biogenic amine accumulation in Chinese S...; 关键词：Bacterial community Biogenic amine Chinese sausages High-throughput sequencing technology Starter cultures

Effect and mechanism of ferulic acid inclusion complexes on tyramine production by Enterobacter hormaechei MW386398 in smoked horsemeat sausages被引量：1: 《Food Bioscience》2022年第2期173-181,共9页Yali Huang Honghong Yu Shiling Lu Liangjun Zou Zonggui Tang Tao Zeng Juan Tang; This work was supported by grants from the National Natural Science Foundation of China(No.32060547);the key science and technology research projects of Xinjiang production and construction team(No.2020AB012).; Ferulic acid inclusion complexes(FA-HP-β-CD)effects on tyramine accumulation and gene expression of Enterobacter hormaechei MW386398 in traditional smoked horsemeat sausages were studied.Reverse transcription-quantit...; 关键词：Enterobacter hormaechei Biogenic amines Gene expression Tyramine decarboxylation pathway

Terminalia arjuna:A novel natural preservative for improved lipid oxidative stability and storage quality of muscle foods被引量：2: 《Food Science and Human Wellness》2017年第4期167-175,共9页Insha Kousar Kalem Z.F.Bhat Sunil Kumar Ajay Desai; The study was conducted to explore the possibility of utilization of Terminalia arjuna as a novel natural preservative in meat products by using chevon sausages as a model system.Chevon sausages were prepared by incor...; 关键词：Terminalia arjuna Chevon sausages Natural preservative Lipid oxidation Storage quality

Inactivation of Yersinia enterocolitica in Fermented Sausages during Fermentation: 《Journal of Agricultural Science and Technology(B)》2015年第9期626-634,共9页Jelena Ivanovic Radmila Mitrovic Jelena Janjic Marija Boskovic Vesna Dordevic Jasna Djordjevic Tatjana Baltic Milan Baltic; The purpose of this study was to evaluate the storage conditions as a way to increase the safety of fermented sausage, with the specific objectives to investigate the effect of storage time, pH value, water activity a...; 关键词：Growth inhibiton lactic acid bacteria pH value SAUSAGES Y. enterocolitica.

MUNICH 1820 Go nuts on knuckles and sausages: 《城市漫步（GBA版）》2014年第10期63-63,共1页WILL WU CLAIRE ZHENG(PHOTOS); Another day;another German restaurant,another new entrant to Xingsheng Lu.Blazing out from the competition with its bright yellow signage,Munich 1820 is clearly hoping its loud appearance will make it more memory ble ...; 关键词：RESTAURANT YELLOW predecessor

《新标准英语》(三起)第六册Module 3 Unit 1 She had eggs and sausages: 《小学教学设计（英语）》2014年第3期26-27,共2页徐建华; 设计意图：通过自由交流，师生形成话轮，迅速切人本课话题，在语境中呈现并学习本课重点单词egg，并快速进入课文情景。; 关键词：《新标准英语》设计意图师生单词学习文情

Optimization Research into Addition Method and Proportion Formula of Rabbit Meat Sausages Fermentation Agent: 《Chinese Food Science》2012年第3期20-22,共3页DONG Jie JIANG Yunsheng ZHANG Wenjuan ZHANG Wujin LIU Yufeng; [Objective] Sausage making using fermentation agents including Staphylococcus xylosus(C18), Lactobacillus plantarum(L26), and Debaryomyces Hansenula(Y163). [Method] With adoption of preliminary experiments and single ...; 关键词：Fermentation agents Fermentation sausages pH value Sensory evaluation China

SAUSAGES