Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 24 for “"Sausages"”.
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Process simulation of manufacturing SS Wiener Sausages
… Suðurlands svf is the biggest producer of Wiener Sausages for the Icelandic market. The sausages are the most valuable brand the company has. The demand is very seasonal and cannot be stored. Therefore the production must be able to double over the summertime compared to the wintertime. SS is …
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Effects of lactic acid source on properties of beef sausages restructured with alginate gel
… of different acidification methods on beef sausages by using alginate as a cold-set binder.
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Like Laws and Sausages: The Tale of a Mere Portion of the Process to Develop the South Broad Street Corridor Plan
<p>The processes to develop community plans share certain standard activities and stages while remaining distinctive and without pre-scripted procedures. This study documents the process that yielded the South Broad Street Corridor Plan June 2012 draft. The objective is to present the …
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An evaluation of the effectiveness of FreshCase® technology to extend the shelf life of beef and pork
… ground beef, whole muscle pork and ground pork sausages by stabilizing fresh meat color. FreshCase® utilizes a high-barrier nitrite containing film in conjunction with vacuum packaging technology. Storage life was defined by the number of days required to reach an aerobic psychrotrophic plate …
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Avaliação do perfil bacteriológico de salsichas tipo "hot dog" tradicional e de frango comercializadas nos municípios do Rio de Janeiro e Niterói-RJ com determinação de atividade de água e pH
… After the reflection of the success that meat sausages has been occupying on consumer s market, and also by the fact that the official registers of out breaks sources spreads indicates that more than 74% of the spreads that the food vehicle is established, chicken and meat dishes are the most …
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Aplicación de la espectroscopia de resonancia magnética nuclear al análisis de embutidos
… to the analysis of the fatty fraction of dry sausages, such as chorizo. NMR spectroscopy is known to be advantageous in fat analysis such as oil; however, high field NMR or derivatization strategies must be considered in order to achieve its full potential. Our work aims to optimize the …
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Consumer attitudes and willingness to pay for plant-based meat products: A health and nutrition perspective
… animal-based counterparts; however, plant-based sausages, breakfast sausage patties and breaded products like nuggets and strips were lower in sodium relative to comparable animal-based products. It was expected that plant-based foods would be higher in sodium across product categories. Results …
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Enhancing the health-status of processed meats through ingredient manipulation and its effects on sensory and physiochemical product attributes
… patty available in Ireland and the UK. For sausages, salt reduced products were rated by the consumers as paler in colour, more tender and with greater meat flavour than higher salt containing products. The sausages containing 1.4 % and 1.0 % salt were significantly (P<0.01) found to be more …
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The Economic Impact of Investment in the Food Processing Industry in US Rural Counties: The Case of Scott County, Virginia
… and labor income while specialization in the Sausages and Other Prepared Meats sector has the largest impact with respect to employment.
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Separating Law-Making from Sausage-Making: The Case for Judicial Review of the Legislative Process
… perhaps, by the old adage that "people who like sausages and respect the law should never watch either being made," there is significant resistance among judges and scholars alike to the idea that courts should review the lawmaking process. This doctoral dissertation challenges this prevalent …
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Place names in the central counties of Missouri
… strung along the Missouri River like a string of sausages.” Although these counties are not the same topogTaphically they were settled, for the most part, by the same kind of people and are therefore a homogeneous group. The counties of Howard, Cooper, Boone, and the southern half of Callaway …
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Effect of dietary fats and antioxidants on the frozen storage life of cooked pork products
… to investigate the oxidative stability of wiener sausages prepared from pork obtained from pigs fed a diet containing a combination of vitamin E (10 mg or 200 mg α-tocopheryl acetate per kilogram of feed) and fishmeal (0 % or 5%) and manufactured with or without an antioxidant (0.03% rosemary …
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Functional comparison of soy protein isolate and sodium caseinate in stabilized fat mixtures
… to the textural and sensory properties of the sausages. While an improvement in the stability of the fat and water in the raw meat batters was noted when soy stabilized fat mixture was used, no improvement in smokehouse yield was apparent;The functionality of several soy isolates and two …
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Application of chromatographic and spectroscopic techniques in the evaluation of the lipid fraction of animal products
… fraction of typical Italian and Spanish pork dry sausages and cured hams.
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Prevalence of Salmonella species and Escherichia Coli O157:H7 in organically managed cattle and food safety status of selected meat products
… In fact, most outbreaks related to fermented sausages occurred due to post-processing contamination which signifies the importance of proper implementation of food safety practices in production and food service environments.</p> <p>With the increasing growth in the sales and market share of …
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Novel ingredients and emerging processing technologies in the development of clean label, phosphate-reduced meat products
… In conclusion, there is potential to manufacture sausages with reduced phosphate concentration using novel processing technologies and clean label ingredients, such as those used in this study. Overall, the research presented showed the wide application scope that exists for non-thermal novel …
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Application of novel processing technologies for salt reduction in meat products
… micro salt (<30 µm), incorporated into Lyoner sausages at 1.5% and 1.0% levels and compared to standard salt at 2.0% salt. Reduced salt samples passed unrecognized by the sensory panels, suggesting advantages in the use of micronized salt over regular salt to intensify saltiness. Furthermore, …
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Dietary intake, cost of foods and associated factors of women with gestational diabetes
… some ED foods and snacks (crisps, fried chips, sausages, fried chicken, sausages, fruit juices) were significantly more expensive per portion per eaters in comparison to sugar sweetened beverages (SSB) and dairy fruit juice mixes. High fibre breakfast cereal (26.2%), brown bread (23.7%), fruit …
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