Development of frankfurter‐type sausages with healthy lipid formulation and their nutritional, sensory and stability properties-Reference-Cited by-同舟云学术

Development of frankfurter‐type sausages with healthy lipid formulation and their nutritional, sensory and stability properties

Published:2014-08-26 Issue:1 Volume:117 Page:122-131
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Ospina‐E Juan Camilo¹,Rojano Benjamín²,Ochoa Oscar¹,Pérez‐Álvarez José Angel³,Fernández‐López Juana³

Affiliation:

1. Centro de Investigación y Desarrollo Cárnico CI+DIndustria de Alimentos Zenú S.A.S. Carrera 64C N° 104‐03MedellínColombia

2. Escuela de QuímicaUniversidad Nacional de Colombia sedeMedellínColombia

3. IPOA Research Group (Grupo REVIV‐Generalitat Valenciana and UMH‐1) Departamento de Tecnología AgroalimentariaUniversidad Miguel HernándezOrihuelaSpain

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201400157

Reference45 articles.

1. Significance of Porcine Fat Quality in Meat Technology: A Review

2. Development of combinations of chemically modified vegetable oils as pork backfat substitutes in sausages formulation

3. Substitution of Saturated Fat in Processed Meat Products: A Review

4. Nutritional and sensory properties of dry fermented sausages enriched with n−3 PUFAs

5. Effects of dietary olive and linseed oil on lipid composition, meat quality, sensory characteristics and muscle structure in pigs

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