Open Access
Issue |
BIO Web Conf.
Volume 165, 2025
The 8th International Conference on Green Agro-Industry and Bioeconomy (ICGAB 2024)
|
|
---|---|---|
Article Number | 05005 | |
Number of page(s) | 7 | |
Section | Food Science and Biotechnology | |
DOI | https://doi.org/10.1051/bioconf/202516505005 | |
Published online | 07 March 2025 |
- A.N. Lutfiah. Modification of Soybeans (Glycine Max) and Chicken Liver in Chicken Sausage as an Alternative to High Protein and Iron Sausage. Nutrition (2020). https://doi.org/10.20473/amnt.v5i1.2021.75-83 [Google Scholar]
- J. Carballo. Sausages: Nutrition, Safety, Processing And Quality Improvement. Foods. 10, 890 (2022). https://doi.org/10.3390/foods10040890 [Google Scholar]
- C.D. Anisa, H. Evanuarini, D. Amertaningtyas. The Quality of Spent Hen Chicken Sausage with Tomato Paste at Different Refrigerated Storage Time. Asian Food Science Journal. 23, 26–32 (2024). https://doi.org/10.9734/afsj/2024/v23i2699 [CrossRef] [Google Scholar]
- S. Alkandari, M.E. Bhatti, A. Aldughpassi, F. AlHassawi, M. l-Foudari, J.S. Sidhu Development of functional foods using psyllium husk and wheat bran fractions: Phytic acid contents. Saudi Journal of Biological Sciences. 28, 3602–3606 (2021). https://doi.org/10.1016/j.sjbs.2021.03.03 [CrossRef] [PubMed] [Google Scholar]
- A.W. Khan, W. Khalid, S. Safdar, M. Usman, M.A. Shakeel, Jamal, M.K. Shahid. Nutritional and therapeutic benefits of Psyllium Husk (Plantago ovata). Acta Scientific Microbiology. 4, 2581–3226 (2021). http://dx.doi.org/10.1097/NT.0000000000000450 [Google Scholar]
- T. Lenzun, M. Sompie, S.E. Siswosubroto. Effect of Adding Gelatin on Cooking Losses, Water Holding Capacity, Tenderness and Ph Value of Meat Sausages. Zootec. 41, 340347 (2021). http://dx.doi.org/10.35792/zot.41.2.2021.34788 [Google Scholar]
- AOAC, Official Method of Analysis. 18th Edition. Association of Official Analytical Chemistry International, (AOAC Press, Maryland, 2005). [Google Scholar]
- Mukherjee. An Approach Towards Optimization Of The Extraction Of Polyphenolic Antioxidants From Ginger (Zingiber officinale). J. Food Sci. Technol. 51, 3301–3308 (2014). https://doi.org/10.1007/s13197-012-0848-z [CrossRef] [PubMed] [Google Scholar]
- D.M. Syahputra, Nazaruddin, S. Cicilia. The Effects of Carrageenan Addition on The Quality of Broiler Chicken Meatballs. International Journal of Advance Tropical Food. 3, 67–76 (2021). http://dx.doi.org/10.26877/ijatf.v3i2.9610. [Google Scholar]
- S. Ahmad, S. Jafarzadeh, F. Ariffin, S.Z. Abidin. Evaluation Of Physicochemical, Antioxidant And Antimicrobial Properties Of Chicken Sausage Incorporated With Different Vegetables. Italian Journal of Food Science. 32 (2020). https://doi.org/10.14674/IJFS-1574 [Google Scholar]
- S.H. Lee, G.W. Kim, H.Y Kim. Physicochemical Properties Analysis Of Bamboo Salt On Chicken Emulsion Sausage. J. Anim. Sci. Technol. 62, 103 (2020). http://dx.doi.org/10.5187/jast.2020.62.1.103 [CrossRef] [Google Scholar]
- S.S. Prayitno, D. Sari, S. Ton. Modification of physicochemical quality of beef sausage by addition of transglutaminase enzyme and external protein. IOP Conf. Ser.: Earth Environ. Sci. 1377, 012044 (2024). 10.1088/17551315/1377/1/012044 [CrossRef] [Google Scholar]
- C.D. Anisa, H. Evanuarini, I. Thohari. The quality of spent hen chicken sausage with the addition of tomato paste (Solanum lycopersicum) as natural food colorant. Bio Web of Conferences. 81, 00040 (2023). https://doi.org/10.1051/bioconf/20238100040 [CrossRef] [EDP Sciences] [Google Scholar]
- P. Patriani, T.H. Wahyuni, T.V. Sari. Effect of Gelugur Acid Extract (Garcinia atroviridis) on The Physical Quality of Culled Chicken Meat at Different Shelf Life. IOP Conf. Ser: Earth Environ. Sci. 782, 8 (2021). https://doi.org/10.1088/17551315%2F782%2F2%2F022092 [Google Scholar]
- D.O Ayandipe, A.A. Adebowale, O. Obadina, K. Sanwo, S.B. Kosoko, C.I. Omohimi. Optimization Of High-Quality Cassava And Coconut Composite Flour Combination As Filler In Chicken Sausages. Journal of Culinary Science and Technology. 20, 1–32 (2022). https://doi.org/10.1080/15428052.2020.1799280 [CrossRef] [Google Scholar]
- I. Iswoyo, J. Sumarmono, T. Setyawardani, A. Sampurno, C.H. Wibowo. Chemical Composition and Organoleptic Properties of Emulsion-Type Lamb Meat Sausage with Different Fat Levels. Animal Production Indonesian Journal of Animal Production. 24, 114–119 (2024). https://doi.org/10.20884/1.jap.2022.24.2.134 [Google Scholar]
- K.M. Kang, S.H. Lee, H.Y. Kim. Quality Properties Of Whole Milk Powder On Chicken Breast Emulsion-Type Sausage. 63 (2):405. (2021). DOI : https://doi.org/10.5187%2Fjast.2021.e30 [Google Scholar]
- S. Heryani, N.I.A. Wardayanie, T. Aviana, R.F. Hasrini. Effect of Storage Temperature on the Quality of White Oyster Mushroom Dry Sausage (Pleurotus Ostreatus). Indonesian Journal of Industrial Research. 37, 180–186 (2020). http://dx.doi.org/10.32765/wartaihp.v37i2.4300 [Google Scholar]
- D. Novitasari. The Effect of Broccoli Flour (Brassica Oleracea) on Antioxidant Activity and Chemical Composition of Broiler Chicken Sausage, Thesis, Universitas Gadjah Mada (2020). [Google Scholar]
- S.N. Permadi, W. Setiaboma, A. Febrisiantosa, A.M. Firmansyah, S. Hariyadi, D. Kristanti. Hysicochemical and Organoleptic Characteristics Of Chicken Sausage Using Red Sorghum Flour (Sorghum Bicolor) As Filler. IOP Conf. Ser.: Earth Environ. Sci. 1377, 012037 (2024). http://dx.doi.org/10.18535/ijsrm/v6i8.ft01 [CrossRef] [Google Scholar]
- M.M Abdullah, A.D. Aldughpassi, J.S. Sidhu, M.Y Al-Foudari, A.R. Al-Othman. Effect of psyllium husk addition on the instrumental texture and consumer acceptability of high-fiber wheat pan bread and buns. Annals of Agricultural Sciences. 66, 75–80 (2021). https://doi.org/10.1016/j.aoas.2021.05.002 [CrossRef] [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.