LEADER 04753nam 2201057z- 450 001 9910557719703321 005 20231214133347.0 035 $a(CKB)5400000000046127 035 $a(oapen)https://directory.doabooks.org/handle/20.500.12854/76799 035 $a(EXLCZ)995400000000046127 100 $a20202201d2021 |y 0 101 0 $aeng 135 $aurmn|---annan 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aSausages: Nutrition, Safety, Processing and Quality Improvement 210 $aBasel, Switzerland$cMDPI - Multidisciplinary Digital Publishing Institute$d2021 215 $a1 electronic resource (215 p.) 311 $a3-0365-1364-7 311 $a3-0365-1363-9 330 $aSausages are privileged foods due to their diversity, nutritional value, deep roots in the culture of the peoples and economic importance. In order to increase the knowledge and to improve the quality and safety of these foods, an intense research activity was developed from the early decades of the past century. This book includes ten research works and a review showing important and interesting advances and new approaches in most of the research topics related to sausages. After an editorial of the Editor reflecting the aims and contents of the book, the initial five chapters deal with microbiological issues of the sausage manufacture (characterization and study of the bacterial communities of sausages, study of the metabolism and the technological and safety characteristics of concrete microbial strains, and use of starter cultures to improve the sausage quality). Chemical hazards also receive some attention in this book with a chapter on the optimization of the smoking process of traditional dry-cured meat products to minimize the presence of PAHs. The partial or total replacement of the traditional ingredients in sausages with unconventional raw materials for the obtaining of novel and varied products are the subject of three chapters. Next, a chapter is dedicated to another interesting topic, the search and the essay of natural substitutes for synthetic additives due to the increasing interest of consumers in healthier meat products. The book ends with an interesting review on the safety, quality and analytical authentication of hal?l meat products, with particular emphasis on salami. 517 $aSausages 606 $aResearch & information: general$2bicssc 606 $aBiology, life sciences$2bicssc 606 $aFood & society$2bicssc 610 $ameat products 610 $aantioxidant 610 $aantimicrobials 610 $ashelf-life 610 $aplant extracts 610 $apomegranate 610 $acured meat products 610 $asmoking 610 $achemical hazards 610 $apolycyclic aromatic hydrocarbons (PAHs) 610 $afood safety 610 $afood quality 610 $alactic acid bacteria 610 $afermented sausages 610 $aecology 610 $abreed 610 $abreeding system 610 $adried Chinese sausage 610 $afat replacement 610 $amango peel pectin 610 $amicrowave-assisted extraction technique 610 $aItalian-type salami 610 $aostrich meat 610 $asodium reduction 610 $afat reduction 610 $astarter cultures 610 $ameat processing 610 $aprobiotic 610 $adry fermented sausages 610 $ahealthy meats 610 $alactobacillus 610 $aLactobacillus sakei 610 $asugar metabolism 610 $aamino acid metabolism 610 $a1H-NMR 610 $aflow cytometry 610 $ah?ala?l salami 610 $ah?ala?l assurance 610 $aauthenticity 610 $astaphylococci 610 $afermented meats 610 $ahigh-throughput sequencing 610 $amicrobiota 610 $afood reformulation 610 $ahealthy meat product 610 $agame meat 610 $afatty acids 610 $avolatile compounds 610 $asensory properties 610 $aGalician chorizo 610 $aStaphylococcus equorum 610 $aStaphylococcus saprophyticus 610 $aphysicochemical characteristics 610 $afree amino acids 610 $afree fatty acids 610 $abiogenic amines 615 7$aResearch & information: general 615 7$aBiology, life sciences 615 7$aFood & society 700 $aCarballo$b Javier$4edt$01280431 702 $aCarballo$b Javier$4oth 906 $aBOOK 912 $a9910557719703321 996 $aSausages: Nutrition, Safety, Processing and Quality Improvement$93016940 997 $aUNINA