A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters
Author:
Funder
Ege Üniversitesi
Publisher
Elsevier BV
Subject
Food Science
Reference39 articles.
1. Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters;Alejandre;Food Research International,2019
2. Effects of replacing pork backfat with emulsified vegetable oil on fatty acid composition and quality of UK-style sausages;Asuming-Bediako;Meat Science,2014
3. Antioxidant activity of carrot juice in gamma irradiated beef sausage during refrigerated and frozen storage;Badr;Food Chemistry,2011
4. Sodium lactate and protective culture effects on quality characteristics and shelf-life of low-fat frankfurters produced with olive oil;Bloukas;Meat Science,1997
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