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Meat Science, ISSN 0309-1740, 10/2008, Volume 80, Issue 2, pp. 410 - 417
Spanish dry-fermented sausages with three concentrations (0, 1 and 2%) of orange fiber (juice industry by-product) were prepared and studied. Fermentation and... 
Functional | Sausage | Fermentation | Dry-curing | Fiber | dry-curing | fiber | functional | MANUFACTURE | SALAMI | FOOD SCIENCE & TECHNOLOGY | BOLOGNA SAUSAGES | LOW-FAT | CHORIZO | sausage | BY-PRODUCTS | MEAT | LEMON ALBEDO | fermentation | CURED SAUSAGE | QUALITY CHARACTERISTICS | Bacteria | Microbiology | Nitrosoamines | Analysis
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 03/2017, Volume 52, Issue 3, pp. 733 - 740
Summary This research was performed to evaluate the rheological properties of myofibrillar protein gels (MPs) with basil seed gum (BSG) alone or in combination... 
fat replacer | rheological property | gelatin | low‐fat sausage | Basil seed gum | low-fat sausage | EXTRACTION | PROPERTY | FOOD SCIENCE & TECHNOLOGY | Food science | Rheology | Fat substitutes | Pork | Proteins | Binding | Seeds | Cooking | Heating | Sausages | Gelatins | Microstructure
Journal Article
Journal of Food Processing and Preservation, ISSN 0145-8892, 10/2017, Volume 41, Issue 5, pp. e13134 - n/a
Effect of binding agents (carrageenan, soy protein concentrate, casein and xanthan gum) at different concentrations on quality characteristics and nutritional... 
SOY PROTEIN | CARRAGEENAN | TEXTURE | GROUND-BEEF | BOLOGNA | LOW-FAT FRANKFURTERS | BEEF BURGERS | OLIVE OIL | FOOD SCIENCE & TECHNOLOGY | SENSORY CHARACTERISTICS | CELLULOSE GUMS | Product development | Carrageenin | Casein | Protein binding | Food additives industry
Journal Article
Journal Article
LWT, ISSN 0023-6438, 03/2019, Volume 101, pp. 513 - 518
The aim of this study was to study the effect of Lactobacillus plantarum NJAU-01 selected from the Jinhua ham as starter cultures on the quality of dry-cured... 
Lactobacillus plantarum NJAU-01 | Starter culture | Dry-cured fermented sausages | Quality change | Jinhua ham | STAPHYLOCOCCUS-XYLOSUS | STRAINS | FOOD SCIENCE & TECHNOLOGY | LOW-FAT | MEAT | PEPTIDES | ANTIOXIDANT | XUANWEI | STARTER CULTURES
Journal Article
Meat Science, ISSN 0309-1740, 10/2008, Volume 80, Issue 2, pp. 173 - 182
Four formulations of a dry fermented sausage, known as sobrassada, containing different percentages of carrot dietary fibre (DF) [3% (S3), 6% (S6), 9% (S9) and... 
Ripening | Dietary fibre | Dry-fermented sausage | Lipolysis | Free fatty acids | MANUFACTURE | FOOD SCIENCE & TECHNOLOGY | LOW-FAT | free fatty acids | PROTEOLYSIS | PARAMETERS | MEAT-BASED PRODUCT | TEXTURAL PROPERTIES | CELL-WALL | TEMPERATURE | ripening | SENSORY PROPERTIES | dry-fermented sausage | dietary fibre | lipolysis | Hardness | Fatty acids | Analysis
Journal Article
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, ISSN 1011-2367, 11/2019, Volume 32, Issue 11, pp. 1763 - 1775
Journal Article
LWT - Food Science and Technology, ISSN 0023-6438, 07/2016, Volume 70, pp. 315 - 321
Effects of regenerated cellulose (RC) emulsion as substitute of pork back fat (25%, 50%, 75% and 100%) on chemical composition, texture, rheology, fatty acid... 
Regenerated cellulose emulsion | Texture | Fatty acid | Lipid oxidation | INTERESTERIFIED VEGETABLE-OILS | FOOD SCIENCE & TECHNOLOGY | LOW-FAT | SUGAR-BEET FIBER | SENSORY CHARACTERISTICS | KONJAC MATRIX | REPLACING PORK BACKFAT | MEAT | HEALTHIER LIPID COMBINATION | DIETARY FIBER | OXIDATIVE STABILITY | Safety and security measures | Fatty acids | Analysis | Pork | Cellulose | Food
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 03/2017, Volume 159, pp. 76 - 85
•Diverse types of carboxymethyl celluloses (CMC) were characterized in NaCl solution.•Rheological behavior of unheated or heated meat emulsion with CMC was... 
Carboxymethyl cellulose | Degree of substitution | Fat replacer | Emulsion-type sausage model | Meat | Fibers | CEREAL ADDITIVES | POLYMER SCIENCE | QUALITY | LOW-FAT FRANKFURTERS | MEAT-PRODUCTS | CHEMISTRY, ORGANIC | VISCOSITY | PARAMETERS | RYE BRAN | GELATIN/MALTODEXTRIN GELS | CHEMISTRY, APPLIED | PROTEINS | MICROSTRUCTURE | Analysis | Cellulose | Protein binding
Journal Article
LWT, ISSN 0023-6438, 11/2016, Volume 73, pp. 351 - 356
Sunflower oil organogels and their emulsions were incorporated in frankfurters to partially replace pork backfat. Nine frankfurter treatments were made with... 
Frankfurters | Organogels | Organogel-based emulsions | Phytosterols | γ-Oryzanol | LOW-FAT FRANKFURTERS | FOOD SCIENCE & TECHNOLOGY | EDIBLE OILS | SENSORY QUALITY | MECHANICAL-PROPERTIES | REPLACING PORK BACKFAT | HEALTHIER LIPID COMBINATION | BETA-SITOSTEROL | OLIVE OIL | gamma-Oryzanol | QUALITY CHARACTERISTICS | Analysis | Pork
Journal Article