Related references
Note: Only part of the references are listed.Use of sensory science for the development of healthier processed meat products: a critical opinion
Erick Saldana et al.
CURRENT OPINION IN FOOD SCIENCE (2021)
Green technologies as a strategy to reduce NaCl and phosphate in meat products: an overview
Mariana Basso Pinton et al.
CURRENT OPINION IN FOOD SCIENCE (2021)
Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?
C. Bis-Souza et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)
Application of arginine and histidine to improve the technological and sensory properties of low-fat and low-sodium bologna-type sausages produced with high levels of KCl
Suelem Lima da Silva et al.
MEAT SCIENCE (2020)
Utilization of pea starch and fibre fractions for replacement of wheat crumb in beef burgers
Z. Pietrasik et al.
MEAT SCIENCE (2020)
Application of mixture design in analytical chemistry
Marcos Almeida Bezerra et al.
MICROCHEMICAL JOURNAL (2020)
Potential probiotic salami with dietary fiber modulates metabolism and gut microbiota in a human intervention study
S. Perez-Burillo et al.
JOURNAL OF FUNCTIONAL FOODS (2020)
Storage of beef burgers containing fructooligosaccharides as fat replacer and potassium chloride as replacing sodium chloride
Antonia Mayara Brilhante de Sousa et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2020)
Modification of insoluble dietary fiber from ginger residue through enzymatic treatments to improve its bioactive properties
Chaofan Wang et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Modeling the influence of functional additives in beef sausages using a Box- Benkhen design: Effects on quality characteristics
Sirine Ben Slima et al.
FOOD BIOSCIENCE (2020)
Applicability of potentially probiotic Lactobacillus casei in low-fat Italian type salami with added fructooligosaccharides: in vitro screening and technological evaluation
Camila Vespucio Bis-Souza et al.
MEAT SCIENCE (2020)
The influence of oat beta-glucan content on the physicochemical and sensory properties of low-fat beef burgers
Arkadiusz Szpicer et al.
CYTA-JOURNAL OF FOOD (2020)
Lactobacillus casei and Lactobacillus fermentum Strains Isolated from Mozzarella Cheese: Probiotic Potential, Safety, Acidifying Kinetic Parameters and Viability under Gastrointestinal Tract Conditions
Bruna Maria Salotti de Souza et al.
PROBIOTICS AND ANTIMICROBIAL PROTEINS (2019)
New strategies for the development of innovative fermented meat products: a review regarding the incorporation of probiotics and dietary fibers
C. V. Bis-Souza et al.
FOOD REVIEWS INTERNATIONAL (2019)
Reducing the sodium content without modifying the quality of beef burgers by adding micronized salt
Juan D. Rios-Mera et al.
FOOD RESEARCH INTERNATIONAL (2019)
Partial substitution of NaCl with chloride salt mixtures: Impact on oxidative characteristics of meat myofibrillar protein and their rheological properties
Jiabao Zheng et al.
FOOD HYDROCOLLOIDS (2019)
Optimising the acceptability of reduced-salt ham with flavourings using a mixture design
Gonzalo Delgado-Pando et al.
MEAT SCIENCE (2019)
Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages
Marija Glisic et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2019)
Effects of beta-glucan and resistant starch on wheat dough and prebiotic bread properties
Zahra Mohebbi et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2018)
Performance of low-fat beef burger with added soluble and insoluble dietary fibers
Camila Vespucio Bis-Souza et al.
FOOD SCIENCE AND TECHNOLOGY (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)
Improving sensory acceptance and physicochemical properties by ultrasound application to restructured cooked ham with salt (NaCl) reduction
Tiago Luis Barretto et al.
MEAT SCIENCE (2018)
Incorporation of beta-glucans in meat emulsions through an optimal mixture modeling systems
Sandra M. Vasquez Mejia et al.
MEAT SCIENCE (2018)
Performance of low-fat beef burger with added soluble and insoluble dietary fibers
Camila Vespucio Bis-Souza et al.
FOOD SCIENCE AND TECHNOLOGY (2018)
Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures
Chiara Montanari et al.
FOOD BIOSCIENCE (2018)
Interaction of salt content and processing conditions drives the quality response in streaky rashers
Gonzalo Delgado-Pando et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Optimisation of protein-fortified beef patties targeted to the needs of older adults: a mixture design approach
Sephora Baugreet et al.
MEAT SCIENCE (2017)
Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system
Minyi Han et al.
MEAT SCIENCE (2017)
Salt reduction strategies in processed meat products - A review
Elena S. Inguglia et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
Functionality and nutritional aspects of microcrystalline cellulose in food
John Nsor-Atindana et al.
CARBOHYDRATE POLYMERS (2017)
Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages
Youn-Kyung Ham et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)
The functional and nutritional aspects of hydrocolloids in foods
Juan-Mei Li et al.
FOOD HYDROCOLLOIDS (2016)
Effects of regenerated cellulose emulsion on the quality of emulsified sausage
Hong-yan Hu et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Physico-chemical properties of reduced-fat beef species sausage with pork back fat replaced by pineapple dietary fibres and water
Sune St. Clair Henning et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat
Hector Mora-Gallego et al.
MEAT SCIENCE (2016)
Effects of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) as fat replacers on the microstructure and sensory characteristics of fried beef patties
Monika Gibis et al.
FOOD HYDROCOLLOIDS (2015)
Enteric coated spheres produced by extrusion/spheronization provide effective gastric protection and efficient release of live therapeutic bacteria
Joao M. S. de Barros et al.
INTERNATIONAL JOURNAL OF PHARMACEUTICS (2015)
Sodium-reduced lean sausages with fish oil optimized by a mixture design approach
L. Marchetti et al.
MEAT SCIENCE (2015)
Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber
Andrea Carla da Silva Barretto et al.
FOOD SCIENCE AND TECHNOLOGY (2015)
Milano type salami elaborated with fibers of red wine byproducts
Andressa Cristina Gaione Mendes et al.
CIENCIA RURAL (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)
Impact of carboxymethyl cellulose (CMC) and microcrystalline cellulose (MCC) on functional characteristics of emulsified sausages
Valerie Schuh et al.
MEAT SCIENCE (2013)
Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers
Ju-Hui Choe et al.
MEAT SCIENCE (2013)
Amorphous cellulose gel as a fat substitute in fermented sausages
Paulo Cezar Bastianello Campagnol et al.
MEAT SCIENCE (2012)
Evaluation of different starter cultures (Staphylococci plus Lactic Acid Bacteria) in semi-ripened Salami stuffed in swine gut
Mario Bedia et al.
MEAT SCIENCE (2011)
Sensory acceptability of slow fermented sausages based on fat content and ripening time
Alicia Olivares et al.
MEAT SCIENCE (2010)
Mineral composition of Italian salami and effect of NaCl partial replacement on compositional, physico-chemical and sensory parameters
Emanuela Zanardi et al.
MEAT SCIENCE (2010)
Establishment of the contribution of volatile compounds to the aroma of fermented sausages at different stages of processing and storage
Alicia Olivares et al.
FOOD CHEMISTRY (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)
Strategies for designing novel functional meat products
Keizo Arihara
MEAT SCIENCE (2006)
Physicochemical properties of low sodium frankfurter with added walnut: effect of transglutaminase combined with caseinate, KCl and dietary fibre as salt replacers
FJ Colmenero et al.
MEAT SCIENCE (2005)
Interactions between meat proteins and barley (Hordeum spp.) β-glucan within a reduced-fat breakfast sausage system
LA Morin et al.
MEAT SCIENCE (2004)
Utilization of cereal and fruit fibres in low fat dry fermented sausages
ML Garcia et al.
MEAT SCIENCE (2002)