Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts
出版年份 2020 全文链接
标题
Quality Properties of Chicken Emulsion-Type Sausages Formulated with Chicken Fatty Byproducts
作者
关键词
-
出版物
Foods
Volume 9, Issue 4, Pages 507
出版商
MDPI AG
发表日期
2020-04-21
DOI
10.3390/foods9040507
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer
- (2019) Juhui Choe et al. POULTRY SCIENCE
- Fatty acid composition and quality properties of chicken sausage formulated with pre-emulsified perilla-canola oil as an animal fat replacer
- (2019) Dicky Tri Utama et al. POULTRY SCIENCE
- Partial and total replacement of meat by plant-based proteins in chicken sausage: evaluation of mechanical, physico-chemical and sensory characteristics
- (2019) Mohammad Hassan Kamani et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Impact of inclusion of flaxseed oil (pre-emulsified or encapsulated) on the physical characteristics of chicken sausages
- (2018) Zara Bolger et al. JOURNAL OF FOOD ENGINEERING
- Effect of Meat Type, Animal Fat Type, and Cooking Temperature on Microstructural and Macroscopic Properties of Cooked Sausages
- (2018) Seline Glorieux et al. Food and Bioprocess Technology
- Quality of low-fat chicken sausages with added chicken feet collagen
- (2018) Íris B S Araújo et al. POULTRY SCIENCE
- Using an image processing based technique and predictive models for assessing lipid oxidation in rainbow trout fillet
- (2017) Mohammad Hassan Kamani et al. Food Bioscience
- Antioxidant and antimicrobial activity of drumstick (Moringa oleifera) leaves in herbal chicken sausages
- (2015) Barana C. Jayawardana et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Bioactive peptides from meat muscle and by-products: generation, functionality and application as functional ingredients
- (2014) Tomas Lafarga et al. MEAT SCIENCE
- Color, sensory and textural attributes of beef frankfurter, beef ham and meat-free sausage containing tomato pomace
- (2014) Sobhan Savadkoohi 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
- Substitution of Saturated Fat in Processed Meat Products: A Review
- (2011) J. C. Ospina-E et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Physico-chemical composition, fractionated glycerides and fatty acid profile of chicken skin fat
- (2010) Vivian Feddern et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Development of combinations of chemically modified vegetable oils as pork backfat substitutes in sausages formulation
- (2009) Juan Camilo Ospina-E et al. MEAT SCIENCE
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now