Search Results - "Sausages"

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  1. 1
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    Embutidos by Moreno, Luis Eduardo

    Published 2017
    Subjects: “…Sausages…”
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    N/A

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  2. 2
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    Chorizo y longaniza by Guerrero, Luis Gerardo

    Published 2014
    Subjects: “…Sausages…”
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  3. 3
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    Implementación de herramientas tecnológicas para la trazabilidad en procesos de microempresas agroindustriales de butifarras en el departamento del atlántico by Altamar Perez, Teresa de Jesús, Castro Escorcia, Yaceris Mercedes, Florez Cortes, Enedys, Puello Pereira, Nataly, Gómez Ojeda, Elton Jhon

    Published 2021
    Subjects: “…Sausages…”
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    Libro

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  4. 4
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    Morcilla by Guerrero, Luis Gerardo

    Published 2014
    Subjects: “…Sausages…”
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  5. 5
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    Salchichón by Guerrero, Luis Gerardo

    Published 2014
    Subjects: “…Sausages…”
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  6. 6
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    Salchichas by Guerrero, Luis Gerardo

    Published 2014
    Subjects: “…Sausages…”
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Scopus

Carrageenan based hydrogel systems with artificial compartment for probiotics microcapsules and tannic acid to preserve perishable food

Autor: Mao S.
Revista: Food Hydrocolloids
Fecha: 2027-04-01
DOI: 10.1016/j.foodhyd.2026.113386
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Scopus

Hydrocolloid microgels as programmable fat mimetics in food systems: Linking particle mechanics, tribology, rheology, and sensory perception

Autor: Ullah A.
Revista: Food Hydrocolloids
Fecha: 2027-04-01
DOI: 10.1016/j.foodhyd.2026.113330
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Scopus

Linking fermentation and drying kinetics to Listeria monocytogenes inactivation in salami: A dynamic process monitoring approach

Autor: Nam J.H.
Revista: Food Microbiology
Fecha: 2027-03-01
DOI: 10.1016/j.fm.2026.105297
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Scopus

Complex structured meat analogues via hybrid extrusion printing by incorporation of oil-containing ionically gelling alginate binders

Autor: Pernice L.
Revista: Food Hydrocolloids
Fecha: 2027-03-01
DOI: 10.1016/j.foodhyd.2026.113280
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Scopus

Synergistic inhibition of Listeria monocytogenes by salami salt and bile salts during digestion via ribosomal and glycolytic pathway downregulation

Autor: Zhou C.
Revista: Food Microbiology
Fecha: 2027-03-01
DOI: 10.1016/j.fm.2026.105296
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Scopus

Mitigation of guar gum with different viscosities on rosmarinic acid-induced gel deterioration of oxidized myofibrillar proteins

Autor: Wang T.
Revista: Food Hydrocolloids
Fecha: 2027-03-01
DOI: 10.1016/j.foodhyd.2026.113257
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Scopus

Tuning the network structure and performance of pea protein–polysaccharide composite emulsion gels as bulk solid fat mimetics: Impact of biopolymer ratio

Autor: Zhou X.
Revista: Food Hydrocolloids
Fecha: 2027-03-01
DOI: 10.1016/j.foodhyd.2026.113231
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Scopus

Improving physicochemical and sensory properties of plant-based meat patties with canola oil oleogels: a sustainable fat alternative

Autor: Li E.
Revista: Journal of Future Foods
Fecha: 2027-03-01
DOI: 10.1016/j.jfutfo.2025.07.011
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Scopus

Coacervates assembled by liquid-liquid phase separation as binders for improving the quality of Fusarium venenatum-based meat analogues

Autor: Sun P.
Revista: Food Hydrocolloids
Fecha: 2027-03-01
DOI: 10.1016/j.foodhyd.2026.113305
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