Comparisons on 11 plant oil fat substitutes for low-fat Kung-wans

Journal of Food Engineering

Volumn 51, Issue 3, 2002, Pages 215-220

  Hsu, S Y ^a   Yu, S H ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

[No Author keywords available]

Indexed keywords

EMULSIFICATION; HYDROGENATION; ODORS; ORGANIC ACIDS; TEXTURES;

FAT CONTROL;

VEGETABLE OILS;

ARACHIS; ARACHIS HYPOGAEA; COCOS NUCIFERA; GLYCINE MAX; HELIANTHUS; PISUM SATIVUM; ZEA MAYS;

EID: 0036466565     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00059-0     Document Type: Article

References (20)

1. Physical, chemical and sensory characteristics of cooked meat emulsion style products containing vegetable oils
2. Pre-emulsified corn oil, pork fat or added moisture affect quality of reduced fat bologna quality
3. Substituting olive oil for pork backfat affects quality of low-fat frankfurters
4. Effects of processing factors on qualities of emulsified meatball
5. Comparisons of 13 edible gum-hydrate fat substitute for low-fat Kung-wan (an emulsified meatball)
6. Comparisons of three cooking methods on qualities of low fat Kung-wans formulated with gum-hydrate fat substitutes
7. Interactions of konjac, agar, curdlan gum, κ-carrageenan and reheating treatment in emulsified meatballs
8. Effects of phosphate and water on qualities of low-fat emulsified meatball
9. Emulsion stability and sensory quality of beef frankfurters produced at different fat or peanut oil levels
10. Lipids
11. Vegetable oils replace pork backfat for low-fat frankfurters
12. Low-fat frankfurters with elevated levels of water and oleic acid
13. Measurement of malondialdehyde by high performance liquid chromatography with fluorence detection
14. A new extraction method for determining 2-thiobarbituric acid values of pork and beef during storage
15. Antioxidative fat replacer and high-monounsaturated oil used for pork fat in precooked sausage