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Meat Science, ISSN 0309-1740, 03/2020, Volume 161, p. 107991
The bioactive compounds and the antioxidant activity of extracts made with various parts of banana inflorescences (bracts, male flowers, rachis, and whole... 
Banana inflorescence | Bioactive compounds | Natural antioxidant
Journal Article
LWT, ISSN 0023-6438, 02/2020, Volume 120, p. 108895
This study aimed to investigate the effect of canola oil-emulsion gels (EGs) stabilized by pork skin and dietary fibers to replace the total content of pork... 
Canola oil | Bamboo fiber | Pork back fat | Sustainability | Inulin
Journal Article
Food Research International, ISSN 0963-9969, 08/2015, Volume 74, pp. 306 - 314
Brazilian dry fermented sausages with different salt contents were manufactured: control (2.5% NaCl), 50% salt reduced (1.25% NaCl, F1), 50% replaced by KCl... 
Dry fermented sausages | Salt replacers | Volatile compounds | Lipid oxidation
Journal Article
Food Research International, ISSN 0963-9969, 08/2015, Volume 74, p. 306
Brazilian dry fermented sausages with different salt contents were manufactured: control (2.5% NaCl), 50% salt reduced (1.25% NaCl, F1), 50% replaced by KCl... 
Fermentation | Amino acids | Production processes
Journal Article
Meat science, 11/2019, Volume 161, p. 107991
The bioactive compounds and the antioxidant activity of extracts made with various parts of banana inflorescences (bracts, male flowers, rachis, and whole... 
Journal Article
Meat science, 09/2019, Volume 159, p. 107939
Low-fat bologna sausages were made with the replacement of 60% NaCl by KCl and with the addition of arginine and histidine alone or in combination. The... 
Journal Article
Journal of Food Quality, ISSN 0146-9428, 2017, Volume 2017, pp. 1 - 8
The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl and CaCl2(1 : 1) on lipid oxidation of dry fermented sausages was... 
Journal Article
Ultrasonics Sonochemistry, ISSN 1350-4177, 03/2020, Volume 61, p. 104830
Meat emulsions were prepared by replacing water with basic electrolyzed water (BEW) and reducing NaCl content by 0, 10, 20, 30, 40, and 50%. The emulsions were... 
Healthier meat products | Low-sodium | Emulsion stability | Clean technology
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 06/2012, Volume 47, Issue 6, pp. 1183 - 1192
Journal Article
Meat Science, ISSN 0309-1740, 2011, Volume 89, Issue 1, pp. 58 - 64
Sodium intake above nutritional recommendations may involve harmful consequences to health such as the increased risk of cardiovascular diseases. Dry-cured ham... 
Chloride salts | Lipid oxidation | Salt replacement | Lipase | Dry-cured ham | Lipolysis
Journal Article
Food Research International, ISSN 0963-9969, 11/2016, Volume 89, Issue Pt 1, pp. 289 - 295
Journal Article
Food Research International, ISSN 0963-9969, 08/2015, Volume 74, pp. 306 - 314
Brazilian dry fermented sausages with different salt contents were manufactured: control (2.5% NaCl), 50% salt reduced (1.25% NaCl, F1), 50% replaced by KCl... 
Dry fermented sausages | Salt replacers | Volatile compounds | Lipid oxidation
Journal Article
Food Research International, ISSN 0963-9969, 09/2019, Volume 123, pp. 95 - 105
The market demand for new meat and fish products with enhanced physicochemical and nutritional properties attracted the interest of the food industry and... 
Aging | Electroporation | Tenderization | Non-thermal technology | Preservation | By-products valorization | ECONOMIC COST | MICROBIAL INACTIVATION | HIGH-PRESSURE | VISCOELASTIC PROPERTIES | ESSENTIAL OILS | FOOD SCIENCE & TECHNOLOGY | QUALITY ATTRIBUTES | OHMIC-ASSISTED HYDRODISTILLATION | SENSORY ATTRIBUTES | BONED BEEF LOINS | FOOD | Electric fields | Usage | Meat industry
Journal Article
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