Use of linseed oil in improving the quality of chicken frankfurters-Reference-Cited by-同舟云学术

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Use of linseed oil in improving the quality of chicken frankfurters

Published:2017-10-30 Issue:2 Volume:42 Page:e13529
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Stajić Slaviša¹^ORCID,Stanišić Nikola²,Tomasevic Igor¹^ORCID,Djekic Ilija³,Ivanović Nikola¹,Živković Dušan¹

Affiliation:

1. Faculty of Agriculture, Department of Animal Source Food TechnologyUniversity of Belgrade, Nemanjina 6 11080 Belgrade Serbia

2. Institute for Animal Husbandry, Autoput 16 11080 Belgrade‐Zemun Serbia

3. Faculty of Agriculture, Department of Food Safety and Quality ManagementUniversity of Belgrade, Nemanjina 6 11080 Belgrade Serbia

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.13529

Reference37 articles.

1. Discriminability and appropriateness of category scaling versus ranking methods to study sensory preferences in elderly

2. Reduced-fat bologna sausages with improved lipid fraction

3. “High in omega-3 fatty acids” bologna-type sausages stabilized with an aqueous-ethanol extract of Melissa officinalis

4. Texture, Viscosity, and Food

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

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1. Reformulation of Bologna Sausage by Total Pork Backfat Replacement with an Emulsion Gel Based on Olive, Walnut, and Chia Oils, and Stabilized with Chitosan;Foods;2023-09-16

2. Healthier Meat Products Are Fashionable—Consumers Love Fashion;Applied Sciences;2022-10-09

3. Future trends of processed meat products concerning perceived healthiness: A review;Comprehensive Reviews in Food Science and Food Safety;2021-08-10

4. Outgoing and potential trends of the omega-3 rich linseed oil quality characteristics and rancidity management: A comprehensive review for maximizing its food and nutraceutical applications;Trends in Food Science & Technology;2021-08

5. Pre‐emulsioned linseed oil as animal fat replacement in sheep meat sausages: Microstructure and physicochemical properties;Journal of Food Processing and Preservation;2020-11-22

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