Konjac Flour Gel as Fat Substitute in Low-fat Prerigor Fresh Pork Sausage

1994 ◽  
Vol 59 (3) ◽  
pp. 484-489 ◽  
Author(s):  
W. N. OSBURN ◽  
J. T. KEETON
Keyword(s):  
Low Fat ◽  
Pork Sausage ◽  
Fat Substitute ◽  
Konjac Flour

Development of a low fat fresh pork sausage based on chitosan with health claims: impact on the quality, functionality and shelf-life

2015 ◽  
Vol 6 (8) ◽  
pp. 2768-2778 ◽  
Author(s):  
Deborah S. do Amaral ◽  
Alejandra Cardelle-Cobas ◽  
Bárbara M. S. do Nascimento ◽  
Maria J. Monteiro ◽  
Marta S. Madruga ◽  
...  
Keyword(s):  
Shelf Life ◽  
Meat Product ◽  
Health Claims ◽  
Cholesterol Reduction ◽  
Low Fat ◽  
Pork Sausage

A low fat fresh pork sausage based on chitosan was developed with the objective of obtaining a new functional meat product with improved properties and health claims promoting cholesterol reduction.

Low-Fat Fresh Pork Sausage Patty Stability in Refrigerated Storage with Potassiunn Lactate

1993 ◽  
Vol 58 (3) ◽  
pp. 488-491 ◽  
Author(s):  
D. D. BRADFORD ◽  
D. L. HUFFMAN ◽  
W. R. EGBERT ◽  
W. R. JONES
Keyword(s):  
Refrigerated Storage ◽  
Low Fat ◽  
Pork Sausage

Inulin as fat substitute in low fat, dry fermented sausages

Meat Science ◽  
2001 ◽  
Vol 57 (4) ◽  
pp. 387-393 ◽  
Author(s):  
E. Mendoza ◽  
M.L. Garcı́a ◽  
C. Casas ◽  
M.D. Selgas
Keyword(s):  
Low Fat ◽  
Fat Substitute ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

Physical and Sensory Characteristics of Low-Fat Fresh Pork Sausage Processed with Various Levels of Added Water

1990 ◽  
Vol 55 (3) ◽  
pp. 625-628 ◽  
Author(s):  
P. O. AHMED ◽  
M. F. MILLER ◽  
C. E. LYON ◽  
H. M. VAUGHTERS ◽  
J. O. REAGAN
Keyword(s):  
Sensory Characteristics ◽  
Low Fat ◽  
Pork Sausage ◽  
Added Water

scholarly journals Chia gel as fat substitute for producing low fat cake

2021 ◽  
Vol 0 (0) ◽  
pp. 9-24
Author(s):  
M. Kadry ◽  
A. Salama ◽  
M. Ammar
Keyword(s):  
Low Fat ◽  
Fat Substitute

scholarly journals Low-fat Brazilian cooked sausage-Paio – with added oat fiber and inulin as a fat substitute: effect on the technological properties and sensory acceptance

2019 ◽  
Vol 39 (suppl 1) ◽  
pp. 295-303 ◽  
Author(s):  
Camila Vespúcio Bis SOUZA ◽  
Elisa Rafaela Bonadio BELLUCCI ◽  
Jose Manuel LORENZO ◽  
Andrea Carla da Silva BARRETTO
Keyword(s):  
Technological Properties ◽  
Low Fat ◽  
Sensory Acceptance ◽  
Fat Substitute

Effects of guar gum as a fat substitute in low fat meat emulsions

2017 ◽  
Vol 41 (6) ◽  
pp. e13249 ◽  
Author(s):  
Sajad A. Rather ◽  
F. A. Masoodi ◽  
Rehana Akhter ◽  
Jahangir A. Rather ◽  
Furheen Amin
Keyword(s):  
Guar Gum ◽  
Low Fat ◽  
Fat Substitute

Characterization and functionality of alcohol insoluble solids from tomato pomace as fat substitute in low fat cake

2015 ◽  
Vol 9 (4) ◽  
pp. 557-563 ◽  
Author(s):  
Mohammad Namir ◽  
Abdul Rahman Suleiman ◽  
Mohamed Fawzy Ramadan Hassanien
Keyword(s):  
Low Fat ◽  
Tomato Pomace ◽  
Fat Substitute
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