Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages

Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content

(2014) Héctor Mora-Gallego et al.   MEAT SCIENCE

Impact of high pressure treatment and intramuscular fat content on colour changes and protein and lipid oxidation in sliced and vacuum-packaged Iberian dry-cured ham

(2014) Verónica Fuentes et al.   MEAT SCIENCE

Impact of lipid content and composition on lipid oxidation and protein carbonylation in experimental fermented sausages

(2013) Verónica Fuentes et al.   FOOD CHEMISTRY

Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees

(2013) Yun-Sang Choi et al.   MEAT SCIENCE

Fructooligosaccharides as a fat replacer in fermented cooked sausages

(2012) Bibiana Alves dos Santos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The Effect of Soy Fiber Addition on the Quality of Fermented Sausages at Low-Fat Content

(2012) Paulo Cezar Bastianello Campagnol et al.   JOURNAL OF FOOD QUALITY

Changes in Various Quality Characteristics of Short-ripened Salami During Storage at Chilled or Room Temperatures

(2012) Keun-Taik Lee et al.   Korean Journal for Food Science of Animal Resources

Fat effect on physico-chemical, microbial and textural changes through the manufactured of dry-cured foal sausage Lipolysis, proteolysis and sensory properties

(2012) José M. Lorenzo et al.   MEAT SCIENCE

Konjac gel as pork backfat replacer in dry fermented sausages: Processing and quality characteristics

(2012) C. Ruiz-Capillas et al.   MEAT SCIENCE

Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages

(2012) Héctor Mora-Gallego et al.   MEAT SCIENCE

Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers

(2012) Ju-Hui Choe et al.   MEAT SCIENCE

Dry-fermented chicken sausage produced with inulin and corn oil: Physicochemical, microbiological, and textural characteristics and acceptability during storage

(2012) Léia Zenaide Menegas et al.   MEAT SCIENCE

Effects of Rice Bran Fiber on Changes in the Quality Characteristics of Raw Ground Pork during Chilled Storage

(2011) Hyun-Wook Kim et al.   Korean Journal for Food Science of Animal Resources

Effects of the addition of mechanically deboned poultry meat and collagen fibers on quality characteristics of frankfurter-type sausages

(2011) Anirene Galvão Tavares Pereira et al.   MEAT SCIENCE

Amorphous cellulose gel as a fat substitute in fermented sausages

(2011) Paulo Cezar Bastianello Campagnol et al.   MEAT SCIENCE

Sensory acceptability of slow fermented sausages based on fat content and ripening time

(2010) Alicia Olivares et al.   MEAT SCIENCE

Short-chain fructooligosaccharides as potential functional ingredient in dry fermented sausages with different fat levels

(2009) Pilar Salazar et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

RESPONSE SURFACE METHODOLOGY STUDY ON THE POSSIBILITY OF NITRITE REDUCTION BY GLUCONO-δ-LACTONE AND ASCORBIC ACID IN TURKISH-TYPE FERMENTED SAUSAGE (SUCUK)

(2009) MUSTAFA TAHSÄ°N YILMAZ et al.   JOURNAL OF MUSCLE FOODS

Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages

(2009) N.G. Liaros 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