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Advances in Biotechnology2025

EVALUATION OF THE TECHNOLOGICAL PROCESS AND PHYSICOCHEMICAL CHARACTERISTICS OF TRADITIONAL PORK SAUSAGES COMPARED TO SIMILAR PRODUCTS

Gabriel Heghedus M ndru, Cristian Gottvald, Bogdan Rădoi, Ileana Cocan, Ramona-Cristina Heghedus M ndru · 25th International Multidisciplinary Scientific GeoConference Proceedings SGEM 2025, Nano, Bio, Green and Space: Technologies for Sustainable Future, Vol 25, Issue 6.2

DOIsausages pork meat traditional technology physicochemical quality indicators

Advances in Biotechnology2025

THE INFLUENCE OF RAW MATERIALS ON THE QUALITY OF RAW DRIED MEAT PRODUCTS. CARPA?I SALAMI

G. Bujancă, Corina Iuliana Megyesi, Ioan David, A. Rinovetz, D. S. Ștef · 25th International Multidisciplinary Scientific GeoConference Proceedings SGEM 2025, Nano, Bio, Green, and Space Technologies for a Sustainable Future, Vol25, Issue 6.1

DOICarpathian salami raw and auxiliary materials storage conditions

Advances in Biotechnology2025

TURKEY SAUSAGE WITH FIGS: A NUTRITIOUS AND FLAVORFUL MEAT PRODUCT

Corina Iuliana Megyesi, G. Bujancă, Ariana Bianca Velciov, Daniela Stoin, Laura Radulescu · 25th International Multidisciplinary Scientific GeoConference Proceedings SGEM 2025, Nano, Bio, Green, and Space Technologies for a Sustainable Future, Vol25, Issue 6.1

DOIturkey sausages figs sensory analysis of sausages nutritional profile

Advances in Biotechnology2023

COMPARATIVE STUDY ON THE BENEFITS OF THE USE OF GAME MEAT IN THE PHYSICO-CHEMICAL AND SENSORY CHARACTERISTICS OF A COMMON CONSUMER PRODUCT

Rinovetz Alexandru, Radoi Petru Bogdan, Velciov Ariana, Radu Florina, Ileana Cocan · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 23rd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2023, Nano, Bio, Green and Space: Technologies for a Sustainable Future, Vol. 23, Issue 6.2

DOIgame meat raw-dry-smoked salami proximate analysis sensory evaluation

Ecology and Environmental Protection2023

ENVIRONMENTAL IMPACT ASSESSMENT OF FISH AND MEAT CANNERIES

Victorita Radulescu · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 23rd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2023, Ecology, Economics, Education and Legislation, Vol. 23, Issue 5.1

DOIAir pollution Environmental impact Environmental protection Soil pollution Water quality

Advances in Biotechnology2023

EVALUATION OF THE INFLUENCE OF GOJI FRUIT ADDITION ON THE NUTRITIONAL, BIOACTIVE AND SENSORY CHARACTERISTICS OF CHICKEN MEAT PATE

Ileana Cocan, Monica Negrea, Ersilia Alexa, Diana Obiștioiu, Bogdan Rădoi · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 23rd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2023, Nano, Bio, Green and Space: Technologies for a Sustainable Future, Vol. 23, Issue 6.2

DOIgoji berries proximate composition chicken pate oxidative stability bioactive characteristics

Advances in Biotechnology2023

POSSIBILITIES FOR IMPROVING THE PRODUCTION AND CONSUMPTION OF MEAT AND MEAT PREPARATIONS IN TIMIS COUNTY, ROMANIA

Лоредана Вадува, Ioana Cristina Țîrlea, Alin Neamtu, Aliodor Marius Suciu, Cornelia Petroman · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 23rd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2023, Nano, Bio, Green and Space: Technologies for a Sustainable Future, Vol. 23, Issue 6.2

DOImammals birds productions livestock poultry consumption

Advances in Biotechnology2023

STUDY OF THE RHEOLOGICAL PROPERTIES OF SOME TYPES OF SAUSAGES

D. S. Ștef, Nicoleta Bucicoi, Adrian Riviş, Lavinia Ştef, Ramona Heghedus-Mindru · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 23rd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2023, Nano, Bio, Green and Space: Technologies for a Sustainable Future, Vol. 23, Issue 6.1

DOImeat products rheological compression

Recycling2022

APPLICATION THE PRECISION TECHNOLOGIES THE MAIN PRODUCT AND BY-PRODUCT PROCESSING IN FOOD INDUSTRY

Anita Csiba, Árpád Ferencz · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 22nd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2022, Energy and Clean Technologies

DOIslaughterhouse by-product processing pig stunning methods meat quality

Advances in Biotechnology2022

IMPORTANCE OF POULTRY INDUSTRY DURING GLOBAL CRISIS WITH SPECIAL REFERENCE TO COVID-19 CRISIS

Hanan Al‐Khalaifah, Afaf Al-Nasser · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 22nd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2022

DOIcrisis covid-19 egg meat poultry food

Ecology and Environmental Protection2022

SUSTAINABLE USE OF MEAT AND BONE MEAL THROUGH DIFFERENT TYPES OF PROCESSES

Anca Maria Zaharioiu, Roxana Elena Ionete, Felicia Bucura, Florian Marin, Marius Constantinescu · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 22nd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2022

DOImeat and bone meal gasification pyrolysis pyrolysis products

Advances in Biotechnology2022

VALORIZATION OF CHICKPEAS AS A PLANT-BASED PROTEIN IN OBTAINING PORK SAUSAGES

Ileana Cocan, Monica Negrea, Ersilia Alexa, Diana Obiștioiu, Daniela Stoin · SGEM International Multidisciplinary Scientific GeoConference- EXPO Proceedings; 22nd SGEM International Multidisciplinary Scientific GeoConference Proceedings 2022, Nano, Bio, Green and Space - Technologies For a Sustainable Future, VOL 22, ISSUE 6.2

DOIplant-based protein chickpeas sausages pork meat

Advances in Biotechnology2019

ACTUAL ASPECTS OF THE USE OF METALLOPROTEINAS IN THE MEAT INDUSTRY FOR EFFECTIVE RESOURCE CONSERVATION

Irina Artemeva · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 19th International Multidisciplinary Scientific GeoConference SGEM2019, Nano, Bio, Green and Space: Technologies for Sustainable Future

DOIcollagen collagen raw material metalloproteinases therapeutic effect functional meat products

Advances in Biotechnology2019

BIOLOGICALLY ACTIVE SUBSTANCES OF APICOMPONENTS FOR STABILIZATION OF THE STRUCTURE OF COLLAGEN FIBERS IN THE TECHNOLOGICAL CYCLE OF PRODUCTION OF MEAT PRODUCTS

Evgeniy Titov · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 19th International Multidisciplinary Scientific GeoConference SGEM2019, Nano, Bio, Green and Space: Technologies for Sustainable Future

DOIcollagen collagen raw material ascorbic acid collagen matrix apicomponents bee pollen

Advances in Biotechnology2019

COMPARATIVE ANALYSIS OF THE PECULIARITIES OF CHANGES IN THE PHYSICO-CHEMICAL PARAMETERS OF DFD AND NOR MEAT IN THE PROCESS OF CRYOPRESERVATION

V.N. Koreshkov · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 19th International Multidisciplinary Scientific GeoConference SGEM2019, Nano, Bio, Green and Space: Technologies for Sustainable Future

DOIcryopreservation DFD meat NOR meat comparative analysis physico-chemical parameters

Advances in Biotechnology2019

ORGANOLEPTIC PARAMETERS OF THE PRODUCED BROILER MEAT AS AFFECTED BY DIFFERENT SUPPLEMENTARY PROBIOTICS AND PREBIOTICS

Hanan Al‐Khalaifah · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 19th International Multidisciplinary Scientific GeoConference SGEM2019, Nano, Bio, Green and Space: Technologies for Sustainable Future

DOIantibiotic prebiotic probiotic broiler organoleptic

Advances in Biotechnology2019

TECHNICAL AND ECONOMIC STUDY OF THE PRODUCTION OF A COOKED MEAT PRODUCT: MINCED AND SEASONED PORK SAUSAGES

G. Bujancă · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 19th International Multidisciplinary Scientific GeoConference SGEM2019, Nano, Bio, Green and Space: Technologies for Sustainable Future

DOIminced and seasoned pork sausages (polish sausages)pork meat physical-chemical analyses

Green Buildings Technologies and Materials2019

THE EXOTHERMIC FLAMELESS HEATERS OF CANNED MEAT PRODUCTS

Assiya Serikbayeva · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 19th International Multidisciplinary Scientific GeoConference SGEM2019, Nano, Bio, Green and Space: Technologies for Sustainable Future

DOIunslaked lime calcium oxide hydration temperature retorts package thermal effect.

Advances in Biotechnology2018

THE STUDY OF THE INFLUENCE OF RIPENING CONDITIONS ON THE TENDERNESS AND FRESHNESS OF POULTRY MEAT

Iuliana Manea · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th SGEM International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio, Green and Space: Technologies for Sustainable Future

DOIfood acids poultry meat meat proteolysis free amino acids tenderness

Advances in Biotechnology2018

THE STUDY OF THE INFLUENCE OF RIPENING CONDITIONS ON THE TENDERNESS AND FRESHNESS OF POULTRY MEAT

Iuliana Manea · SGEM International Multidisciplinary Scientific GeoConference EXPO Proceedings; 18th SGEM International Multidisciplinary Scientific GeoConference SGEM2018, Nano, Bio, Green and Space: Technologies for Sustainable Future

DOIfood acids poultry meat meat proteolysis free amino acids tenderness