Tenderness improvement of reduced-fat and reduced-salt meat gels as affected by high pressure treating time

2021 ◽  
pp. 102687
Author(s):  
Huijuan Yang ◽  
Lihong Chen ◽  
Honggang Tang ◽  
Haifeng Wang ◽  
Jin Zhang ◽  
...  
Keyword(s):  
High Pressure ◽  
Reduced Fat ◽  
Reduced Salt

High pressure processing alters water distribution enabling the production of reduced-fat and reduced-salt pork sausages

Meat Science ◽  
2015 ◽  
Vol 102 ◽  
pp. 69-78 ◽  
Author(s):  
Huijuan Yang ◽  
Minyi Han ◽  
Yun Bai ◽  
Yanqing Han ◽  
Xinglian Xu ◽  
...  
Keyword(s):  
High Pressure ◽  
Water Distribution ◽  
High Pressure Processing ◽  
Reduced Fat ◽  
Reduced Salt ◽  
Pork Sausages

Performance of reduced fat-reduced salt fermented sausage with added microcrystalline cellulose, resistant starch and oat fiber using the simplex design

Meat Science ◽  
2021 ◽  
pp. 108433
Author(s):  
João Marcos dos Santos ◽  
Eduardo Oliveira Ignácio ◽  
Camila Vespúcio Bis-Souza ◽  
Andrea Carla da Silva Barretto
Keyword(s):  
Microcrystalline Cellulose ◽  
Resistant Starch ◽  
Fermented Sausage ◽  
Reduced Fat ◽  
Simplex Design ◽  
Reduced Salt

Use of high-pressure-treated milk for the production of reduced-fat cheese

2000 ◽  
Vol 10 (7) ◽  
pp. 467-475 ◽  
Author(s):  
Elena Molina ◽  
Marı́a Dolores Álvarez ◽  
Mercedes Ramos ◽  
Agustı́n Olano ◽  
Rosina López-Fandiño
Keyword(s):  
High Pressure ◽  
Reduced Fat

Ultra-high pressure homogenization for "cleaner" reduced-fat emulsions

2016 ◽  
Vol 27 (6) ◽  
pp. 14-16
Author(s):  
Eduardo Puertolas ◽  
◽  
Saioa Alvarez-Sabatel ◽  
Ziortza Cruz ◽  
Inigo Martinez de Maranon
Keyword(s):  
High Pressure ◽  
High Pressure Homogenization ◽  
Ultra High Pressure ◽  
Fat Emulsions ◽  
Reduced Fat

Changes in protein structures to improve the rheology and texture of reduced-fat sausages using high pressure processing

Meat Science ◽  
2016 ◽  
Vol 121 ◽  
pp. 79-87 ◽  
Author(s):  
Huijuan Yang ◽  
Muhammad Ammar Khan ◽  
Xiaobo Yu ◽  
Haibo Zheng ◽  
Minyi Han ◽  
...  
Keyword(s):  
High Pressure ◽  
Protein Structures ◽  
High Pressure Processing ◽  
Reduced Fat
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