Novel trends in development of dietary fiber rich meat products—a critical review
N Mehta, SS Ahlawat, DP Sharma… - Journal of food science and …, 2015 - Springer
Meat and meat products are generally recognized as good sources of high biological value
proteins, fat-soluble vitamins, minerals, trace elements and bioactive compounds. Changes …
proteins, fat-soluble vitamins, minerals, trace elements and bioactive compounds. Changes …
Effect of citric acid concentration and hydrolysis time on physicochemical properties of sweet potato starches
AS Babu, R Parimalavalli, SG Rudra - International Journal of Biological …, 2015 - Elsevier
Physicochemical properties of citric acid treated sweet potato starches were investigated in
the present study. Sweet potato starch was hydrolyzed using citric acid with different …
the present study. Sweet potato starch was hydrolyzed using citric acid with different …
Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages
BA dos Santos, PCB Campagnol, RN Cavalcanti… - Journal of food …, 2015 - Elsevier
The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl 2, and a blend of
KCl and CaCl 2 (1: 1) on the proteolysis and rheological properties of dry fermented …
KCl and CaCl 2 (1: 1) on the proteolysis and rheological properties of dry fermented …
Wheat fiber colored with a safflower (Carthamus tinctorius L.) red pigment as a natural colorant and antioxidant in cooked sausages
HW Kim, KE Hwang, DH Song, YJ Kim, YK Ham… - LWT-food science and …, 2015 - Elsevier
This study was conducted to evaluate the effects of nitrite and wheat fiber (WFC) colored
with a safflower (Carthamus tinctorius L.) red pigment on the color characteristics and lipid …
with a safflower (Carthamus tinctorius L.) red pigment on the color characteristics and lipid …
Impact of sodium chloride replacement by salt substitutes on the proteolysis and rheological properties of dry fermented sausages
BA Santos - 2015 - repositorio.ital.sp.gov.br
The effect of a 50% reduction of NaCl and its replacement by KCl, CaCl2, and a blend of KCl
and CaCl2 (1: 1) on the proteolysis and rheological properties of dry fermented sausages …
and CaCl2 (1: 1) on the proteolysis and rheological properties of dry fermented sausages …
[PDF][PDF] Optimization of light pork burgers formulated with canola oil and linseed/sunflower seed/almond (LSA) mix.
A Akesowan - 2015 - thejaps.org.pk
The aim of this study was to make a healthier light pork burger containing konjac flour. Two
independent variables included (1) the pork fat replacement with canola oil (20-80%, w/w) …
independent variables included (1) the pork fat replacement with canola oil (20-80%, w/w) …
Development of low salt restructured chicken nugget by response surface methodology and its quality evaluation
F Luckose, MC Pandey… - … Food Research Journal, 2015 - search.proquest.com
Central composite design of Response Surface Methodology (RSM) was used to study the
effect of sodium chloride; NaCl (0.5-1%) and salt replacer potassium chloride KCl (0.5-1%) …
effect of sodium chloride; NaCl (0.5-1%) and salt replacer potassium chloride KCl (0.5-1%) …