Effect of Phosphates Substitution with Carboxymethyl Cellulose and Konjac Glucomannan on Quality Characteristics of Low‐fat Emulsion Sausage

2021 ◽  
Author(s):  
Naruemon Jommark ◽  
Savarak Chantarathepthimakul ◽  
Pattama Ratana‐arporn
Keyword(s):  
Carboxymethyl Cellulose ◽  
Quality Characteristics ◽  
Konjac Glucomannan ◽  
Low Fat ◽  
Fat Emulsion ◽  
Emulsion Sausage

Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages

Meat Science ◽  
2003 ◽  
Vol 64 (4) ◽  
pp. 371-381 ◽  
Author(s):  
Marita Ruusunen ◽  
Jukka Vainionpää ◽  
Eero Puolanne ◽  
Marika Lyly ◽  
Liisa Lähteenmäki ◽  
...  
Keyword(s):  
Carboxymethyl Cellulose ◽  
Sodium Citrate ◽  
Quality Characteristics ◽  
Low Fat ◽  
Low Salt

Quality characteristics of low-fat chicken nuggets: effect of common salt replacement and added bottle gourd (Lagenaria siceraria L.)

2012 ◽  
Vol 92 (9) ◽  
pp. 1848-1854 ◽  
Author(s):  
Arun Kumar Verma ◽  
Brahma Deo Sharma ◽  
Rituparna Banerjee
Keyword(s):  
Quality Characteristics ◽  
Bottle Gourd ◽  
Common Salt ◽  
Lagenaria Siceraria ◽  
Chicken Nuggets ◽  
Low Fat

Comparison of quality characteristics of full fat and low fat paneer developed from yak milk

2010 ◽  
Vol 64 (1) ◽  
pp. 117-120 ◽  
Author(s):  
GURUNATHAN KANDEEPAN ◽  
SUDHIR SANGMA
Keyword(s):  
Quality Characteristics ◽  
Low Fat ◽  
Yak Milk

scholarly journals Fat replacers in low-fat carboxymethyl cellulose dairy beverages: Color, rheology, and consumer perception

2011 ◽  
Vol 94 (5) ◽  
pp. 2245-2258 ◽  
Author(s):  
C. Arancibia ◽  
E. Costell ◽  
S. Bayarri
Keyword(s):  
Carboxymethyl Cellulose ◽  
Consumer Perception ◽  
Low Fat ◽  
Fat Replacers ◽  
Dairy Beverages
Sign in / Sign up

Export Citation Format

Share Document