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Use of Turkey Meat Affected by White Striping Myopathy for the Development of Low-Fat Cooked Sausage Enriched with Chitosan
(Mdpi, 2020-12-01)
The main objective of this research was the development of a healthy meat product from turkey meat with white striping myopathy. The effect of adding different proportions of chitosan on the qualitative characteristics, ...
Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages: Effect on quality and stability
(Elsevier, 2017-10)
Replacing animal fat with different oils has been proposed to improve fatty acid profile of meat emulsions. In this work a novel application of bacterial nanocellulose (BNC, 0–0.534 g of dry BNC/100 g batter) to low-lipid ...
Effect of pork backfat replacement for vegetal oils in the quality characteristics, oxidative stability and microstructure of mortadella
(Univ Estadual LondrinaLondrinaBrasil, 2013)
Effect of fat replacement in red tilapia sausages (Oreochromis sp.) with a mixture of pork skin and quinoa fiberEfecto de la sustitución de grasas en salchichas de tilapia roja (Oreochromis sp.) por una mezcla de piel de cerdo y fibra de quinua
(Universidad de Ciencias Aplicadas y Ambientales U.D.C.A, 2020)
Investigation Of The Effects Of Inulin And Beta-glucan On The Physical And Sensory Properties Of Low-fat Beef Burgers Containing Vegetable Oils: Optimisation Of The Formulation Using D-optimal Mixture Design
(FACULTY FOOD TECHNOLOGY BIOTECHNOLOGYZAGREB, 2015)
Incorporation of polyphenolic peanut skin extracts and oregano essential oil into frankfurter-type sausage: effects on properties and shelf lifeIncorporación de extractos polifenólicos de tegumento de maní y aceite esencial de orégano en salchichas tipo Frankfurt: efectos en sus propiedades y vida útil
(Facultad de Ciencias Agropecuarias., 2020)
Rheological and Textural Characteristics of Low-Lipid Meat Emulsions with Hydrocolloids as Binders
(Nova Science Publishers, 2014)
Changes in meat fat composition, mainly reducing saturated fatty acids (FA) and increasing mono and polyunsaturated FA, have been persistently recommended by nutritionists, thus, reduction of fat content in frankfurters ...