The Effect of Soy Fiber Addition on the Quality of Fermented Sausages at Low-Fat Content-Reference-Cited by-同舟云学术

The Effect of Soy Fiber Addition on the Quality of Fermented Sausages at Low-Fat Content

Published:2012-12-17 Issue:1 Volume:36 Page:41-50
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Qual

Author:

Campagnol Paulo Cezar Bastianello¹,Dos Santos Bibiana Alves¹,Wagner Roger²,Terra Nelcindo Nascimento²,Pollonio Marise Aparecida Rodrigues¹

Affiliation:

1. Universidade Estadual de Campinas; CEP 13083-862 Campinas São Paulo Brazil

2. Universidade Federal de Santa Maria; Santa Maria Rio Grande do Sul Brazil

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12013/fullpdf

Reference48 articles.

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2. Analysis of volatile compounds by GC-MS of a dry fermented sausage: Chorizo de Pamplona;Ansorena;Food Res. Int.,2001

3. Phytonutrients’ role in metabolism: Effects on resistance to degenerative processes;Beecher;Nutr. Rev.,1999

4. Effect of replacing pork backfat with olive oil on processing and quality characteristics of fermented sausages;Bloukas;Meat Sci.,1997

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