Novel trends in development of dietary fiber rich meat products—a critical review

Effects of Dietary Fiber from Rice Bran on the Quality Characteristics of Emulsion-type Sausages

(2012) Yun-Sang Choi et al.   Korean Journal for Food Science of Animal Resources

Effects of Wheat Fiber, Oat Fiber, and Inulin on Sensory and Physico-chemical Properties of Chinese-style Sausages

(2011) S. C. Huang et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Quality Evaluation of Functional Chicken Nuggets Incorporated with Ground Carrot and Mashed Sweet Potato

(2011) S.S. Bhosale et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Dietary fibre in foods: a review

(2011) Devinder Dhingra et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Soluble Dietary Fiber

(2010) R. Chawla et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of Carrageenan and Oat Flour on Quality Characteristics of MeatKofta

(2010) V.K. Modi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Development of a healthy low-fat fish sausage containing dietary fibre

(2010) Carlos Cardoso et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

EFFECT OF CASEIN AND OAT FLOUR ON PHYSICOCHEMICAL AND OXIDATIVE PROCESSES OF COOKED CHICKEN KOFTA

(2010) B. PRASAD et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Development of dietary fiber rich chicken meat patties using wheat and oat bran

(2010) S. Talukder et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Dietary fibre as functional ingredient in meat products: a novel approach for healthy living — a review

(2010) Arun Kumar Verma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed flour

(2010) J.S. Alakali et al.   MEAT SCIENCE

Healthier meat products as functional foods

(2010) Eric A. Decker et al.   MEAT SCIENCE

Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system

(2010) Yun-Sang Choi et al.   MEAT SCIENCE

Phytonutrients' Role in Metabolism: Effects on Resistance to Degenerative Processes

(2010) Gary R. Beecher   NUTRITION REVIEWS

Effect of orange dietary fibre, oregano essential oil and packaging conditions on shelf-life of bologna sausages

(2009) M. Viuda-Martos et al.   FOOD CONTROL

The link between dietary fibre and human health

(2009) Cyril W.C. Kendall et al.   FOOD HYDROCOLLOIDS

EFFECT OF CARRAGEENAN AND OAT FLOUR ON STORAGE CHARACTERISTICS OF FRIED MUTTON KOFTA

(2009) VINOD KUMAR MODI et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Enhancement of the nutritional status of beef patties by adding flaxseed flour

(2009) A. Elif Bilek et al.   MEAT SCIENCE

Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber

(2009) Yun-Sang Choi et al.   MEAT SCIENCE

Response surface methodology study on the optimisation of effects of fat, wheat bran and salt on chemical, textural and sensory properties of patties

(2009) Cemalettin Sarıçoban et al.   MEAT SCIENCE

Effect of tiger nut fibre on quality characteristics of pork burger

(2009) E. Sánchez-Zapata et al.   MEAT SCIENCE

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems

(2009) Yun-Sang Choi et al.   MEAT SCIENCE

Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties

(2009) Suresh K. Devatkal et al.   MEAT SCIENCE

Date flesh: Chemical composition and characteristics of the dietary fibre

(2008) Mohamed Elleuch et al.   FOOD CHEMISTRY

Resistant Starch: Physiological Roles and Food Applications

(2008) Alka Sharma et al.   FOOD REVIEWS INTERNATIONAL

PARTIAL REPLACEMENT OF MEAT BY PEA FIBER AND WHEAT FIBER: EFFECT ON THE CHEMICAL COMPOSITION, COOKING CHARACTERISTICS AND SENSORY PROPERTIES OF BEEF BURGERS

(2008) SOUHAIL BESBES et al.   JOURNAL OF FOOD QUALITY

Effect of oat’s soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties

(2008) M.P. Piñero et al.   MEAT SCIENCE

Characteristics of meat emulsion systems as influenced by different levels of lemon albedo

(2008) C. Sarıçoban et al.   MEAT SCIENCE

Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage

(2008) M.A. Lee et al.   MEAT SCIENCE

Physico-chemical and microbiological profiles of “salchichón” (Spanish dry-fermented sausage) enriched with orange fiber

(2008) J. Fernández-López et al.   MEAT SCIENCE

Water-soluble dietary fibers and cardiovascular disease

(2008) Elke Theuwissen et al.   PHYSIOLOGY & BEHAVIOR

Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada)

(2007) Valeria S. Eim et al.   MEAT SCIENCE