Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage (“Chorizo”) during the dry-curing process-Reference-Cited by-同舟云学术

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Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage (“Chorizo”) during the dry-curing process

Published:2013-11 Issue:3 Volume:95 Page:562-568
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Sánchez-Zapata E.,Zunino V.,Pérez-Alvarez J.A.,Fernández-López J.

Funder

CYTED-IBEROFUN

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Statistical Analysis. A Computer Oriented Approach;Afifi,1979

2. Influence of albedo in color in dry-cured sausage;Alesón-Carbonell,2002

3. Utilization of lemon albedo in dry-cured sausages;Alesón-Carbonell;Journal of Food Science,2003

4. Meat Color Measurement Guidelines;AMSA,2012

5. Official Methods of Analysis;AOAC,2007

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1. The addition of tiger nut by-product improved the physical, nutritional and safety quality of gluten-free cookies;Food Chemistry Advances;2024-06

2. Substitution of Pork Fat by Emulsified Seed Oils in Fresh Deer Sausage (‘Chorizo’) and Its Impact on the Physical, Nutritional, and Sensory Properties;Foods;2023-02-15

3. Cyperus esculentus L. (Cyperaceae): Agronomic aspects, food applications, ethnomedicinal uses, biological activities, phytochemistry and toxicity;Biocatalysis and Agricultural Biotechnology;2023-01

4. Influence of Duck Eggshell Nano-Calcium Fortification on the Chemical Quality of Beef Sausage;Jurnal Ilmu Ternak dan Veteriner;2022-08-11

5. Chemical Composition and Bioactive Antioxidants Obtained by Microwave-Assisted Extraction of Cyperus esculentus L. By-products: A Valorization Approach;Frontiers in Nutrition;2022-07-08

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