Related references
Note: Only part of the references are listed.Denis Burkitt and the origins of the dietary fibre hypothesis
John H. Cummings et al.
NUTRITION RESEARCH REVIEWS (2018)
Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage
Yinyu Zhao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
A Contemporary Review of the Relationship between Red Meat Consumption and Cardiovascular Risk
Sofia Bronzato et al.
INTERNATIONAL JOURNAL OF PREVENTIVE MEDICINE (2017)
Influence of sugarcane dietary fiber on water states and microstructure of myofibrillar protein gels
Xinbo Zhuang et al.
FOOD HYDROCOLLOIDS (2016)
Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure
Xinbo Zhuang et al.
MEAT SCIENCE (2016)
Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters
Yun-Sang Choi et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2015)
Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach
Roghayeh Amini Sarteshniz et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach
Derek F. Keenan et al.
MEAT SCIENCE (2014)
Chemical composition, techno-functional and sensory properties and effects of three dietary fibers on the quality characteristics of Tunisian beef sausage
Naourez Ktari et al.
MEAT SCIENCE (2014)
The effects of cereal additives in low-fat sausages and meatballs. Part 2: Rye bran, oat bran and barley fibre
Karin Petersson et al.
MEAT SCIENCE (2014)
Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products
Desugari Hygreeva et al.
MEAT SCIENCE (2014)
Effect of preformed konjac gels, with and without olive oil, on the technological attributes and storage stability of merguez sausage
M. Triki et al.
MEAT SCIENCE (2013)
Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters
D. Alvarez et al.
MEAT SCIENCE (2013)
Fructooligosaccharides as a fat replacer in fermented cooked sausages
Bibiana Alves dos Santos et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2012)
Chemical composition, functional properties and processing of carrot-a review
Krishan Datt Sharma et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2012)
In vitro binding capacities of three dietary fibers and their mixture for four toxic elements, cholesterol, and bile acid
Ning Zhang et al.
JOURNAL OF HAZARDOUS MATERIALS (2011)
Heat-treated and homogenised potato pulp suspensions as additives in low-fat sausages
Hanna Bengtsson et al.
MEAT SCIENCE (2011)
Effect of adding citrus fibre washing water and rosemary essential oil on the quality characteristics of a bologna sausage
Manuel Viuda-Martos et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Colorectal Cancer Epidemiology: Incidence, Mortality, Survival, and Risk Factors
Fatima Haggar et al.
Clinics in Colon and Rectal Surgery (2009)
Effect of oat's soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties
M. P. Pinero et al.
MEAT SCIENCE (2008)
Effects of addition of carrot dietary fibre on the ripening process of a dry fermented sausage (sobrassada)
Valeria S. Eim et al.
MEAT SCIENCE (2008)
Quality characteristics of meat batters containing dietary fiber extracted from rice bran
Yun-Sang Choi et al.
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES (2007)
Partial replacement of fat by functional fibre in imitation cheese: Effects on rheology and microstructure
Clara Montesinos-Herrero et al.
INTERNATIONAL DAIRY JOURNAL (2006)
Dietary fibre from vegetable products as source of functional ingredients
R Rodriguez et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Lemon albedo as a new source of dietary fiber:: Application to bologna sausages
JM Fernández-Ginés et al.
MEAT SCIENCE (2004)
A prospective study of red meat consumption and type 2 diabetes in middle-aged and elderly women
Y Song et al.
DIABETES CARE (2004)
The effect of fructooligosaccharides on the sensory characteristics of cooked sausages
E Cáceres et al.
MEAT SCIENCE (2004)
Effect of storage conditions on quality characteristics of bologna sausages made with citrus fiber
JM Fernández-Ginés et al.
JOURNAL OF FOOD SCIENCE (2003)
Physical and sensory characteristics of reduced-fat breakfast sausages formulated with barley β-glucan
LA Morin et al.
JOURNAL OF FOOD SCIENCE (2002)