Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages. Effect on quality and stability-Reference-Cited by-同舟云学术

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Bacterial nanocellulose as novel additive in low-lipid low-sodium meat sausages. Effect on quality and stability

Published:2017-10 Issue: Volume:14 Page:52-59
ISSN:2213-3291
Container-title:Food Structure
language:en
Short-container-title:Food Structure

Author:

Marchetti Lucas,Muzzio Bianca,Cerrutti Patricia,Andrés Silvina C.,Califano Alicia N.

Funder

Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)

Agencia Nacional de Promoción Científica y Tecnológica

Universidad Nacional de La Plata

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Food Science

Reference45 articles.

1. Textural and viscoelastic properties of pork frankfurters containing canola-olive oil, rice bran, and walnut;Álvarez;Meat Science,2012

2. Storage stability of low-fat chicken sausages;Andrés;Journal of Food Engineering,2006

3. Innovations in the development of healthier chicken sausages formulated with different lipid sources;Andrés;Poultry Science,2009

4. Influence of carrageenan addition on turkey meat sausages properties;Ayadi;Journal of Food Engineering,2009

5. Textural changes in ripening peaches;Bourne;Canadian Institute of Food Science and Technology Journal,1974

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