Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology-Reference-Cited by-同舟云学术

Optimization of textural properties of reduced-fat and reduced-salt emulsion-type sausages treated with high pressure using a response surface methodology

Published:2016-02 Issue: Volume:33 Page:162-169
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Yang Huijuan,Khan Muhammad Ammar,Han Minyi,Yu Xiaobo,Bai Xiangjun,Xu Xinglian,Zhou Guanghong

Funder

Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

Reference48 articles.

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3. Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants;Bolumar;Food Chemistry,2014

4. Skim milk protein distribution as a result of very high hydrostatic pressure;Bravo;Food Research International,2015

5. Reducing the fat content in ground beef without sacrificing quality: A review;Brewer;Meat Science,2012

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