Vegetable oils in emulsified meat products: a new strategy to replace animal fat
TLS Lima, GF Costa, RN Alves… - Food Science and …, 2022 - SciELO Brasil
The change in the lifestyle of modern consumers has increased the demand for meat
products considered healthier, due tothe addition of animal fat in emulsified meat products …
products considered healthier, due tothe addition of animal fat in emulsified meat products …
[HTML][HTML] Polysaccharide-based emulsion gels as fat replacers in Frankfurter sausages: Physicochemical, nutritional and sensorial evaluation
Agar and κ-carrageenan emulsion gels were used to produce Frankfurters with reduced
animal fat content by partially (50%) or completely (100%) replacing the pork back fat. The …
animal fat content by partially (50%) or completely (100%) replacing the pork back fat. The …
Evaluation and monitoring of the quality of sausages by different analytical techniques over the last five years
M Sangaré, R Karoui - Critical Reviews in Food Science and …, 2023 - Taylor & Francis
Sausages are among the most vulnerable and perishable products, although those products
are an important source of essential nutrients for human organisms. The evaluation of the …
are an important source of essential nutrients for human organisms. The evaluation of the …
[HTML][HTML] Study on meat color stability of Qinchuan cattle during post-slaughter storage
X CHEN, B Yang, Y LI, R LUO, M Zhang… - Food Science and …, 2023 - SciELO Brasil
To study the stability of meat color in the post-slaughter storage process of Qinchuan cattle,
three different bovine muscles, including longissimus dorsi (LD), knee round (KR) and psoas …
three different bovine muscles, including longissimus dorsi (LD), knee round (KR) and psoas …
Nisin and Organic Acid Salts Improved the Microbial Quality, Extended the Shelf Life, and Maintained the Sensory Attributes of Semidry Beef Luncheon Marketed at …
AM Elbanna, RF Sabala, SM Abd-Elghany, K Imre… - Foods, 2023 - mdpi.com
Semidry beef luncheon may undergo deteriorative changes during storage at ambient
temperatures in tropical and subtropical regions including Egypt. This study was conducted …
temperatures in tropical and subtropical regions including Egypt. This study was conducted …
Volatile metabolite profiling of linolenic acid oxidation in the heating process
L LIU, C Liu, S DOU, L Dong - Food Science and Technology, 2023 - SciELO Brasil
Linolenic acid is an important fatty acid, and volatiles generated by its oxidation are the
major components of food flavor. In this study, volatile components generated from linolenic …
major components of food flavor. In this study, volatile components generated from linolenic …
Application of Ultrasound Techniques for Meat, Fish, and Poultry Processing Industries
Ultrasound is emerging as a promising green technology in food processing, particularly
meat, fish and poultry. It ensures a wide range of applications with the least damage to the …
meat, fish and poultry. It ensures a wide range of applications with the least damage to the …
Computer vision as the golden tool: mathematical models for evaluating color and storage time of hamburgers with goji berry natural additive
MAP Cardoso, CF De Oliveira, RL Coppo… - Food Science and …, 2022 - SciELO Brasil
A new approach to meat color and shelf-life assessment is reported here for hamburgers
mixed with goji berry. Samples with powdered or aqueous extract of goji berry were …
mixed with goji berry. Samples with powdered or aqueous extract of goji berry were …
[HTML][HTML] Effects of grain thickness on yield and quality of rice varieties in Jilin province
B He, C Li, X Pan, Z Wang, J Zhao, J Wang… - Food Science and …, 2022 - SciELO Brasil
The correlation between the grain thickness and the yield and quality of brown rice was
studied using 9 japonica rice varieties harvested in Jilin Province in 2019. The results …
studied using 9 japonica rice varieties harvested in Jilin Province in 2019. The results …