Reducing Animal Fat in Bologna Sausage Using Pre-Emulsified Linseed Oil: Technological and Sensory Properties-Reference-Cited by-同舟云学术

Reducing Animal Fat in Bologna Sausage Using Pre-Emulsified Linseed Oil: Technological and Sensory Properties

Published:2015-04-16 Issue:3 Volume:38 Page:201-212
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Qual

Author:

Câmara Ana Karoline Ferreira Ignácio¹,Pollonio Marise Aparecida Rodrigues²

Affiliation:

1. Department of Science and Food Technology; Federal Institute of Education, Science and Technology of Southeast Minas Gerais; Rio Pomba Minas Gerais 36180/000 Brazil

2. Faculty of Food Engineering; University of Campinas; Campinas São Paulo Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12136/fullpdf

Reference34 articles.

1. The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages;Ansorena;Food Chem.,2004

2. A rapid method of total lipid extraction and purification;Bligh;Can. J. Biochem. Physiol.,1959

3. Effect of pre-emulsified fish oil - as source of PUFA n-3 - on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage;Cáceres;Meat Sci.,2008

4. Potential of flaxseed and flaxseed oil in baked goods and other products in human nutrition;Carter;Cereal Foods World,1993

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