Search Results - "EMBUTIDOS"

DETERMINAÇÃO DE AMINAS BIOGÊNICAS E NITRITO RESIDUAL EM EMBUTIDOS TRATADOS COM SORO DE LEITE LÍQUIDO E EM PÓ COM ÁCIDO ASCÓRBICO E ARMAZENADOS SOB REFRIGERAÇÃO.

Alternate Title: تحديد الأمينات الحيوية والنتريت المتبقي في النقانق المعالجة بمصل اللبن السائل والجاف مع حمض الأسكوربيك تحت ظروف الخزن المبرد
DETERMINATION OF BIOGENIC AMINES AND RESIDUAL NITRITE IN SAUSAGES TREATED WITH LIQUID AND DRY WHEY WITH ASCORBIC ACID UNDER REFRIGERATED STORAGE.

Authors: AL-Kenane, Noor Falah Mahdi^1,2 pgs.noor.falah@uobasrah.edu.iq

Source: Periódico Tchê Química. 2026, Vol. 23 Issue 52, p163-173. 11p.

Calidad microbiológica de embutidos crudos: estudio del caso en Latinoamérica.

Alternate Title: Microbiology of raw sausages: a case of study in Latin America.

Authors: Redondo-Solano, Mauricio Valenzuela-Martínez, Carol Cordero-Calderón, Valery et al.

Source: Archivos Latinoamericanos de Nutrición. jul-sep2023, Vol. 73 Issue 3, p201-213. 13p.

Subjects: LACTIC acid bacteria, AEROBIC bacteria, MICROBIAL products, SAUSAGES

DISEÑO FACTORIAL DE EXPERIMENTOS PARA DETERMINAR LOS FACTORES SIGNIFICATIVOS EN EL SOBREPESO DE UNA LÍNEA DE EMBUTIDOS EN UNA EMPRESA DE ALIMENTOS.

Alternate Title: FACTORIAL EXPERIMENT DESIGN TO DETERMINE SIGNIFICANT OVERWEIGHT FACTORS IN A SAUSAGE LINE IN A FOOD COMPANY.

Authors: Orozco, Helmer Paz Meléndez Bermúdez, Osman Ruiz, Nelson Paz

Source: Revista Ingenierías Universidad de Medellin. jul-dic2025, Vol. 24 Issue 47, p1-17. 17p.

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DURABILIDAD DE PRODUCTOS CÁRNICOS EMBUTIDOS COCIDOS.

Alternate Title: Durability of cooked sausage meat products.

Authors: Ramos, Magdalena Santos, Ramón Beldarraín, Tatiana et al.

Source: Ciencia y Tecnología de los Alimentos. sep-dic2021, Vol. 31 Issue 3, p1-8. 8p.

Búsqueda de E. coli O157 y no-O157 en chacinados producidos y/o comercializados en el Noroeste de la Provincia de Buenos Aires, Argentina.

Alternate Title: Search for E. coli O157 and non-O157 in sausages and blood sausages produced and/or marketed in the Northwest of the province of Buenos Aires, Argentina.
Pesquisa de E.coli 0157 e não-O157 em embutidos produzidos e/ou comercializados no Noroeste da Provincia de Buenos Aires, Argentina.

Authors: R., García D., Olivera F., Coll Cárdenas

Source: Ciencia Veterinaria. 2025, Vol. 27, p1-13. 13p.

Propriedades físico-químicas e sensoriais de embutidos fermentados formulados com diferentes proporções de carne suína e de ovelhas de descarte.

Alternate Title: Physico-chemical and sensorial properties of fermented sausages formulated with different proportions of meat from swine and culling ewes.

Authors: François, Poliana Pires, Cleber Cassol Griebler, Letieri et al.

Source: Ciência Rural. dez2009, Vol. 39 Issue 9, p2584-2589. 6p. 2 Charts, 1 Graph.

Redes Interorganizacionales. Caso de análisis: Embutidos Arichuna y sus clientes.

Authors: Veliz O., Alexis J.¹ alexisveliz8a@hotmail.com

Source: Compendium. jul2018, Vol. 21 Issue 40, p1-5. 5p.

Determinação espectrofotométrica de nitrito em produtos cárneos embutidos.

Alternate Title: Spectrophotometric determination of nitrite in cured meat products.

Authors: de Oliveira, Jéssica Fernandes da Silva, Uilian Ribeiro Pastore, Victor Alessandro Abib et al.

Source: Revista Brasileira de Higiene e Sanidade Animal. 2017, Vol. 11 Issue 1, p19-31. 13p.

Avaliação do consumo de frituras em geral, salgados e alimentos enlatados / embutidos por pacientes atendidos em uma unidade básica de saúde.

Authors: Da Silva, Francisca Vanessa Lima De Castro Pinto, Jessica Augusta Praciano de Sousa Alves, Suzy Kerssia Pereira et al.

Source: RevInter. out2015, Vol. 8 Issue 3, p50-60. 11p.

REPASTEURIZACIÓN: MÉTODO PARA EXTENDER LA DURABILIDAD DE EMBUTIDOS FINOS EMPACADOS AL VACÍO.

Alternate Title: Re-pasteurization: method to extend the shelf-life of vacuum packed fine sausages.

Authors: Santos, Ramón Ramos, Magdalena Beldarraín, Tatiana et al.

Source: Ciencia y Tecnología de los Alimentos. sep-dic2014, Vol. 24 Issue 3, p18-24. 7p.

Consumo de embutidos en mujeres costarricenses: efecto del nivel socioeconómico.

Alternate Title: Intake of processed meats by Costa Rican women: effect of socioeconomic status.

Authors: Santamaría-Ulloa, Carolina Bekelman, Traci A.

Source: Revista de Biología Tropical. Apr-Jun2021, Vol. 69 Issue 2, p665-677. 13p.

Subjects: INTERNATIONAL Agency for Research on Cancer, METROPOLITAN areas, EDUCATIONAL planning, FOOD composition, NUTRITIONAL requirements, DISEASE incidence, PROCESSED foods

Geographic Terms: SAN Jose (Costa Rica)

R&S lanciert Markenlinie „España Natural": Partnerbetrieb Embutidos Luis Gil verarbeitet ausschließlich Duroc aus eigener Zucht.

Authors: Ralf, Bender (AUTHOR)

Source: Lebensmittel Zeitung. 11/21/2025, Issue 47, p44-44. 1p.

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Perfiles de ácidos grasos totales y libres en embutidos crudo-curados tradicionales de Galicia.

Alternate Title: Total and free fatty acid profiles in traditional dry-fermented sausages made in Galicia (NW of Spain).

Source: Grasas y Aceites. jul-sep2004, Vol. 55 Issue 3, p273-281. 9p.

Vall Companys takes full control of Spanish meat peer Embutidos Rodríguez.

Authors: Harvey, Simon (AUTHOR)

Source: Aroq - Just-Food.com (Global News). 1/13/2023, pN.PAG-N.PAG. 1p.