SCOPUS 정보 검색 플랫폼

Volumn 13, Issue 3, 2002, Pages 223-238

The use of fat replacers in fat-free summer sausage

Author keywords

[No Author keywords available]

Indexed keywords

COLOR; PH; SENSORY PERCEPTION; STARCH;

FAT REPLACERS;

OILS AND FATS;

BETA VULGARIS SUBSP. VULGARIS; SOLANUM TUBEROSUM;

EID: 0036691248 PISSN: 10460756 EISSN: None Source Type: Journal
DOI: 10.1111/j.1745-4573.2002.tb00332.x Document Type: Article

Times cited : (2)

References (13)

1
- 0002911188
- Fat replacers
- (1998) Food Technol. , vol.52 , pp. 47-53
- Akoh, C.C.¹

2
- 85037005184
- Title 9. U.S. Government Printing Office, Washington, D.C.
- (1995) Animal and Animal Products

3
- 21344484356
- Characteristics of low-fat frankfurters manufactured with modified beef connectivetissue
- (1993) J. Muscle Foods , vol.4 , pp. 269-289
- Eilert, S.J.¹ Blackmer, D.S.² Mandigo, R.W.³ Calkins, C.R.⁴

4
- 84987340472
- Effects of preblending, reduced fat and salt levels on frankfurter characteristics
- (1987) J. Food Sci. , vol.52 , pp. 1149-1151
- Hand, L.W.¹ Hollingsworth, C.A.² Calkins, C.R.³ Mandigo, R.W.⁴

5
- 0001999698
- Non-meat ingredients for low/no fat processed meats
- Salt Lake City, Utah, Am. Meat Sci. Assoc., Chicago, Ill
- (1996) th Annual Recip. Meat Conf. , pp. 23-31
- Keeton, J.T.¹

6
- 21344480522
- Physicochemical characteristics of fermented sausage extended with carbohydrate materials
- (1994) J. Muscle Foods , vol.5 , pp. 119-135
- Kuri, V.M.¹ Pounce, E.² Guerrero, I.³

7
- 0001516596
- High-protein oat flour functionality assessment in bread and sausage
- (1994) J. Food Sci. , vol.59 , pp. 1081-1085
- Lapvetelainen, A.¹ Puolanne, E.² Salovarra, H.³

8
- 0004220371
- CRC Press, Boca Raton, Fla.
- (1999) rd Ed.
- Meilgaard, M.¹ Civille, G.V.² Carr, B.T.³

9
- 0003874748
- Food and Agriculture Organization of the United Nations, Rome, Italy
- (1985) Small Scale Sausage Production
- Savic, I.V.¹

10
- 0002440821
- Comparison of various types of starch when used in meat sausages
- (1989) Meat Sci. , vol.25 , pp. 21-36
- Skrede, G.¹

11
- 0038344275
- Characteristics of low-fat ground beef containing texture-modifying ingredients
- (1992) J. Food Sci. , vol.57 , Issue.1 , pp. 19-24
- Troutt, E.S.¹ Hunt, M.C.² Johnson, D.E.³ Claus, J.R.⁴ Kastner, C.L.⁵ Kropf, D.H.⁶

12
- 0036690804
- The Use of fat replacers in Low-Fat Pepperoni
- (2002) J. Muscle Foods , vol.13 , pp. 205-222
- Vickery, A.P.¹ Rogers, R.W.²

13
- 21144475219
- Effects of bran on sensory, storage, and compositional properties of low-fat beef sloppy-joes
- (1993) J. Muscle Foods , vol.4 , pp. 71-79
- Vosen, T.R.¹ Rogers, R.W.² Hallokan, J.D.³ Martin, J.M.⁴ Armstrong, T.⁵

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.