Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages-Reference-Cited by-同舟云学术

Effect of pork back-fat reduction and substitution with texturized pea protein on acceptability and sensory characteristics of dry fermented sausages

Published:2021-01-01 Issue:1 Volume:19 Page:429-439
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Colomer Sellas Marina¹,de Souza Dyego Leandro¹²,Vila-Martí Anna¹,Torres-Moreno Miriam¹

Affiliation:

1. Research Group on Methodology, Methods, Models and Outcomes of Health and Social Sciences (M3O), Faculty of Health Sciences and Welfare, Centre for Health and Social Care Research (CESS), University of Vic-Central University of Catalonia (UVIC-UCC), Vic, Spain

2. Federal University of Rio Grande do Norte, Department of Collective Health, Postgraduate Programme in Collective Health, Natal, Brazil

Funder

Industrial Doctorate by the Government of Catalonia with support from The Agency for Management of University and Research Grants

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2021.1912188

Reference41 articles.

1. The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes

2. Peas and other legume proteins

3. Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages

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