What are the potential strategies to achieve potentially more healthful meat products?-Reference-Cited by-同舟云学术

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What are the potential strategies to achieve potentially more healthful meat products?

Published:2021-05-20 Issue:12 Volume:56 Page:6157-6170
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Guedes‐Oliveira Juliana M.¹²^ORCID,Brad Kim Yuan H.³,Conte‐Junior Carlos A.¹⁴

Affiliation:

1. Departamento de Tecnologia de Alimentos Faculdade de Veterinária Universidade Federal Fluminense Niterói RJ 24230‐340 Brazil

2. Departamento de Tecnologia de Alimentos Instituto Federal de Educação Ciência e Tecnologia da Paraíba Sousa PB 58814‐000 Brazil

3. Meat Science and Muscle Biology Laboratory Department of Animal Sciences Purdue University West Lafayette IN 47907 USA

4. Instituto de Química Centro de Tecnologia Universidade Federal do Rio de Janeiro Rio de Janeiro RJ 21941‐909 Brazil

Funder

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15104

Reference145 articles.

1. Protein and Amino Acid Profiles of Different Whey Protein Supplements

2. In vitro digestibility of commercial whey protein supplements

3. Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage

4. Acute effect of fish protein hydrolysate supplementation on vascular function in healthy individuals

5. Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of Non-Meat Proteins on Storage Characteristics and Amino Acid Composition of Pork Emulsified Sausages;Food Science of Animal Resources;2024-09

2. Study on the influence of food emulsion components on its lubrication characteristics and smooth perception;Friction;2024-07-16

3. Consumer animal welfare and healthy perception of fresh sausages’ fiber fat replaced and elaborated with meat from non‐castrated male pigs;Food Science & Nutrition;2024-07-04

4. An approach to produce healthier meat products: effect of k-carrageenan and inulin on quality characteristics of bologna-type chicken sausages;International Journal of Gastronomy and Food Science;2024-06

5. Fructan-type prebiotic dietary fibers: Clinical studies reporting health impacts and recent advances in their technological application in bakery, dairy, meat products and beverages;Carbohydrate Polymers;2024-01

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