Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage-Reference-Cited by-同舟云学术

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Effect of regenerated cellulose fiber on the physicochemical properties and sensory characteristics of fat-reduced emulsified sausage

Published:2018-11 Issue: Volume:97 Page:157-163
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Zhao Yinyu,Hou Qin,Zhuang Xinbo,Wang Yan,Zhou Guanghong,Zhang Wangang

Funder

National Research Council of Science and Technology

National Center of Meat Quality and Safety Control of Nanjing Agricultural University

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Effects of three cellulose gums on the texture profile and sensory properties of low fat frankfurters;Barbut;International Journal of Food Science and Technology,1996

2. Amorphous cellulose gel as a fat substitute in fermented sausages;Bastianello Campagnol;Meat Science,2012

3. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

4. Effects of fat reduction and fat replacer addition on some quality characteristics of frankfurter-type sausages;Cengiz;International Journal of Food Science and Technology,2007

5. Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties;Choi;Meat Science,2012

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