Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability

Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

(2015) Hanna Khouryieh et al.   FOOD CHEMISTRY

Utilization of apple pomace powder as a fat replacer in goshtaba: a traditional meat product of Jammu and Kashmir, India

(2015) Sajad A. Rather et al.   Journal of Food Measurement and Characterization

Antioxidant activity of xanthan oligosaccharides prepared by different degradation methods

(2012) Xiaoying Xiong et al.   CARBOHYDRATE POLYMERS

The effect of iodine salts on lipid oxidation and changes in nutritive value of protein in stored processed meats

(2012) Marzanna Hęś 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

Healthier oils stabilized in konjac matrix as fat replacers in n−3 PUFA enriched frankfurters

(2012) L. Salcedo-Sandoval et al.   MEAT SCIENCE

Effect of ground poppy seed as a fat replacer on meat burgers

(2011) Veli Gök et al.   MEAT SCIENCE

Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage

(2010) Rui Ganhão et al.   MEAT SCIENCE

Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat

(2009) Ayla Soyer et al.   FOOD CHEMISTRY

Utilization of pea flour, starch-rich and fiber-rich fractions in low fat bologna

(2009) Z. Pietrasik et al.   FOOD RESEARCH INTERNATIONAL

Influence of carrageenan addition on turkey meat sausages properties

(2009) M.A. Ayadi et al.   JOURNAL OF FOOD ENGINEERING

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