Assessing the quality of dry sausages using fluorescence spectroscopy, physico-chemical, and dynamic testing rheology: A preliminary study.

The viscoelastic and the structure properties of three brands of dry sausages (Auvergne, Beef-poultry, and Galbanetto) were studied using dynamic rheology and fluorescence spectroscopy. The storage and the loss modulus of sausage samples showed a viscoelastic character. The principal component analysis carried out on the normalized rheological and physico-chemical parameters allowed to differentiate the sausage samples into three groups according to their brands.

Use of mid-infrared spectroscopy for quality monitoring and the prediction of physicochemical parameters of dry fermented chicken sausages enriched with sesame flour.

Background: This study aimed to investigate the effects of the supplementation of sesame flour in fermented chicken sausages ('S1' containing 800 g kg chicken fillet, 180 g kg veal fat and 20 g kg sesame flour and 'S2' containing 800 g kg chicken fillet, 160 g kg veal fat and 40 g kg sesame flour) compared with control sausages (containing 800 g kg chicken fillet and 200 g kg veal fat) on the physico-chemical characteristics, texture, and structure during the fermentation stage.

Results: The physicochemical parameters of samples belonging to the control, S1, and S2 batches were significantly affected by the addition of sesame flour and the fermentation stage. For instance: (i) the lowest protein content was observed for control samples on day 1 (61.

Antioxidant and Anti-Inflammatory Potential of Shiitake Culinary-Medicinal Mushroom, Lentinus edodes (Agaricomycetes), Sporophores from Various Culture Conditions.

Lentinus edodes (= Lentinula edodes) is an edible mushroom grown and marketed for centuries due to its nutritional and medicinal properties. L. edodes has multiple pharmacological activities as an antioxidant and anti-inflammatory.

The immune effects of edible fungus polysaccharides compounds in mice.

Most of the current researches on immune function of fungus polysaccharides were based on individual component. Only a few studies were involved in the mixture of proprietary compounds from different species of edible fungi. The main objective of this study was to evaluate mice's immune effects of the mixed polysaccharides (ratio 1: 0.

Optimization of conditions for supercritical fluid extraction of flavonoids from hops (Humulus lupulus L.).

Waste hops are good sources of flavonoids. Extraction of flavonoids from waste hops (SC-CO(2) extracted hops) using supercritical fluids technology was investigated. Various temperatures, pressures and concentrations of ethanol (modifier) and the ratio (w/w) of solvent to material were tested in this study.