Energy content, sensory properties, and microbiological shelf life of german Bologna-type sausages produced with citrate or phosphate and with inulin as fat replacer

Energy content, sensory properties, and microbiological shelf life of german Bologna-type sausages produced with citrate or phosphate and with inulin as fat replacer

Guardado en:

Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Nowak, B., Mueffling, T. von, Grotheer, J., Klein, G., Watkinson, B.-M.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 72, no. 9 (2007), p. S629-S638
Materias:	Alimentos Salchicha Aptitud para la conservación Propiedades organolépticas Citratos Fosfatos Inulina
Publicación relacionada:	Contenido en: Journal of food science

Ejemplares similares

Morphology and texture of Bologna sausage as related to content of fat, starch and egg white
por: CARBALLO, J.

Phosphate and modified beef connective tissue effects on reduced fat, high water-added frankfurters
por: Eilert, S. J.

Calcium citrate a revised look at calcium fortification
por: LABIN-GOLDSCHER, Rivka

OAT-Bran-Based ingredient blend replaces fat in ground beef and pork sausage

Valoración potenciométrica de citrato mediante un electrodo de gotas de amalgama de cobre. I. Estudio del método
por: Gómez Barez, J. A.

Les phosphates et l'agriculture
por: Gervy, Roger
Publicado: (1970.)

FATS, oils, and fat replacers

FATS and fat replacers balancing the health benefits

Assessing potential effects of inulin and probiotic bacteria on fe availability from common beans (Phaseolus vulgaris L.) to Caco-2 cells
por: Laparra, J. M.

Phosphate and slow vacuolar channels in Beta vulgaris
por: DUNLOP, James

Effects of inulin/oligofructose on the thermal stability and acid-induced gelation of soy proteins
por: Tseng, Y.-C.

Some recent developments in the chemistry of phosphate esters of biological interest
por: Khorana, H. Gobind
Publicado: (c.1961)

Effect of whey protein coating on quality attributes of low-fat, aerobically packaged sausage during refrigerated storage
por: Shon, J.

Mortadella sausage formulations with partial and total replacement of beef and pork backfat with mechanically separated meat from spent layer hens
por: Tromdade, Marco A.

Evaluation of milk mineral antioxidant activity in beef meatballs and Nitrite-cured sausage
por: Vasavada, Mihir N.

Antioxidant properties of dried plum ingredients in raw and precooked pork sausage

Aminopeptidases from lactobacillus sake affected by amines in dry sausages
por: Sanz, Y.

Regulation of in vitro shoot multiplication in persian walnut by different carbon sources and by ammonium phosphate
por: GRUSELLE, R.

Valoración potenciométrica de citrato mediante un electreodo de gotas de amalgama de cobre. II. Aplicación a zumos de naranja y limón
por: Sánchez Pérez, A.

Evaluation of pumpkin flour (Cucurbita moschata Duch.) added as a meat extender in Frankfurt-type sausages
por: Hleap-Zapata, José Igor, et al.
Publicado: (2020)

Effect of different garlic products on chinese-style sausage
por: Ockerman, H.W.

Effect of timing of diammonium phosphate addition to fermenting grape must on the production of Ethyl carbamate in wine
por: Adams, Calvin

Inhibition of lipid oxidation in meats by inorganic phosphate and ascorbate salts
por: CRAIG, J.

Effects of harvest date on the contents of sugar, inorganic phosphate and vitamin C in Amaranthus dubius
por: Lawanson, A. O.

Effects of Anka rice, nitrite, and phosphate on warmed-over flavor in roast beef
por: Ockerman, H.W.

Phosphate desorption from some Argentine soil samples. I. Constant temperature
por: Bottani, E. J.

Premières observations relatives aux pucerons et à la noctuelle gamma en chicorée à inuline
por: BERTEL, X.

Quality of reduced-fat frankfurter modified by konjac-starch mixed gels
por: Kao, W. T.

Effects of phosphate, sulfate and molibdate on the Uptake and distribution of Technetium-99 in bush bean plants
por: BENNASSAR, A.

Phosphate uptake and arbuscular activity in mycorrhizal Allium cepa L. effects of photon irradiance and phosphate nutrition
por: Smith, S.E.

Mechanical properties of a Gelidium corneum edible film containing catechin and its application in sausages
por: Ku, K.-J.

Corn yield and phosphorous uptake with banded urea and phosphate mixtures
por: FAN, M.X.

Fibra soluble: inulina : efecto de su agregado sobre características físicas, químicas, nutricionales y sensoriales del pan /
por: Rodriguez, Emiliana.
Publicado: (2012.)

Overexpression of sucrose phosphate synthase increases sucrose unloading in transformed tomato fruit
por: Nguyen-Quoc, Binh

Bacterial proteinase reduces maturation time of dry fermented sausages
por: HAGEN, B.

Low nucleic acids dried yeast as meat substitute in beef sausage
por: DARWISH, Badawy M.

Variabilidad espacial y balance de fosfatos sobre la plataforma continental de la región fronteriza occidental México-EUA Phosphate balance and spatial variability on the continental shelf off the western US-Mexico border region /
Publicado: (2007)

Milk proteins affect yield and sensory quality of cooked sausages
por: RISBERG, M.

Induction of defense responses in pea tissues by inorganic phosphate

Las fibras invisibles
por: Coussement, Paul