Chemical composition, techno-functional and sensory properties and effects of three dietary fibers on the quality characteristics of Tunisian beef sausage-Reference-Cited by-同舟云学术

Chemical composition, techno-functional and sensory properties and effects of three dietary fibers on the quality characteristics of Tunisian beef sausage

Published:2014-01 Issue:1 Volume:96 Page:521-525
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Ktari Naourez,Smaoui Slim,Trabelsi Imen,Nasri Moncef,Ben Salah Riadh

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

1. Functional properties of dietary fiber prepared from defatted rice bran;Abdul-Hamid;Food Chemistry,2000

2. Official methods of analyses;AOAC,1990

3. Official methods of analyses;AOAC,1997

4. Comparison of Ricotta cheese made by high pressure treatment with that produced by heat treatment of sweet whey;Besbes;Sciences des Aliments,2002

5. Texture profile analysis;Bourne;Food Technology,1978

Cited by 51 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unleashing customer empathy in the circular economy: Development of a high-calcium fish sausage prototype from fermented fish residue;Future Foods;2024-06

2. Polysaccharide-based colloids as fat replacers in reduced-fat foods;Trends in Food Science & Technology;2023-11

3. Shelf-Stability of Kiln- and Liquid-Smoked Inulin-Fortified Emulsion-Type Pangasius Mince Sausage at Refrigerated Temperature;ACS Omega;2023-09-13

4. Exploring Natural Alternatives to Nitrites in Pork Meat Patty: A Study on the Effects of Gromwell Root Extract and Lettuce Powder as Substitutes;Journal of Food Processing and Preservation;2023-08-16

5. Physicochemical, rheological and microstructural properties of chicken meat emulsion with the addition of Chinese yam (Dioscorea polystachya) and arrowroot (Maranta arundinacea) as meat substitutes;Future Foods;2023-06