Sensory characterisation of meatless and nitrite-free cooked ham alternatives in comparison to conventional counterparts: Temporal dominance of sensations and partial napping with ultra-flash profiling
Author:
Funder
Department of Agriculture, Food and the Marine, Ireland
Publisher
Elsevier BV
Reference63 articles.
1. The Ham Funeral;‘Patrick White,1985
2. Development of strategies to manufacture low-salt meat products – A review;Aprilia;Journal of Animal Science and Technology,2022
3. Future food proteins-Trends and perspectives;Avelar,2022
4. Evaluation of rheological and sensory characteristics of plant-based meat analog with comparison to beef and pork;Bakhsh;Food Science of Animal Resources,2021
5. Reduction of NaCl in cooked ham by modification of the cooking process and addition of seaweed extract (Palmaria palmata);Barbieri;Lwt,2016
Cited by 2 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. Sensory quality and consumer perception of reduced/free-from nitrates/nitrites cured meats;Current Opinion in Food Science;2024-08
2. A comparison of the sensory characteristics of plant-based, nitrite-free, dry-cured and brine-cured bacon rashers with temporal dominance of sensations and partial napping with ultra-flash profiling;LWT;2024-07
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3