Article

Tracing Nutritional Composition of Dry Fermented Sausages from Distinct Origins

2015-12-01

Abstract excerpt

The aim of this work was to evaluate the physicochemical characteristics of commercially available dry fermented sausages from different origins tracing their nutritional composition and extrapolating their potential health benefits to consumers. There is a great diversity in sausages' proximal composition since each producer has their own formulation, type of manufacture and uses of pig genotype, with no differen...

Topics

Open a Topic to create a Post that cites this publication.

Identifiers and source

Literature Corpus work: 8a809b90-791f-5b27-9753-c2ac9035fb2d
DOI: 10.1111/jfpp.12548

Open publication

Related research

Semantic proximity does not establish scientific evidence.

Click a neighbor to travelStep 1 · 12 closest

Tracing Nutritional Composition of Dry Fermented Sausages from Distinct OriginsDOI 10.1111/jfpp.12548Read

Eastern European Fermented Foods: Nutritional Value, Functional Potential, and Cultural HeritageSemantic proximity Read

Potential probiotic salami with dietary fiber modulates antioxidant capacity, short chain fatty acid production and gut microbiota community structureSemantic proximity Read

Physicochemical properties of beef Tongue as a value-added meat productSemantic proximity Read

Digestibility, starch morphology, and nutritive value of rusks made from wheat flour with the addition of prosoSemantic proximity Read

Functional foods: the US perspectiveSemantic proximity Read

Caviar and fish roe substitutes: Current status of their nutritive value, bio-chemical diversity, authenticity and quality control methods with future perspectivesSemantic proximity Read

Plasmatic Fatty Acids Chemical Characterization after the Exposure to a Vegan DietSemantic proximity Read

Chemical and Physical Characterization of Donkey Abdominal Fat in Comparison with Cow, Pig and Sheep FatsSemantic proximity Read

Innovations for healthier processed meatsSemantic proximity Read

Chemical Characteristics of Croatian Traditional Istarski pršut (PDO) Produced from Two Different Pig Genotypes.Semantic proximity Read

From the hive to the table: Nutrition value, digestibility and bioavailability of the dietary phytochemicals present in the bee pollen and bee breadSemantic proximity Read

Review: Improving the nutritional, sensory and market value of meat products from sheep and cattle.Semantic proximity Read