Fructooligosaccharides as a fat replacer in fermented cooked sausages

Author:

dos Santos Bibiana Alves,Campagnol Paulo Cezar Bastianello,Pacheco Maria Teresa Bertoldo,Pollonio Marise Aparecida Rodrigues

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference55 articles.

1. Anvisa 1998 Agência Nacional de Vigilância Sanitária. Instrução Normativa no 27 de 13 de janeiro de 1998, Anexo Regulamento Técnico Referente à Informação Nutricional Complementar http://www.anvisa.gov.br/alimentos/comissoes/tecno_lista_alega.htm

2. Functional foods: a survey of health claims, pros and cons and current legislation;Arvanitoyannis;Critical Reviews in Food Science and Nutrition,2005

3. Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages;Baka;LWT - Food Science and Technology,2011

4. Phytonutrients′ role in metabolism: effects on resistance to degenerative processes;Beecher;Nutrition Reviews,1999

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