Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salami

International Journal of Food Science and Technology

Volumn 40, Issue 2, 2005, Pages 177-185

  Javidipour, Issa ^a   Vural, Halil ^b   Özbaş, Özen Ö ^c   Tekin, Aziz ^d  

^a YUZUNCU YIL UNIVERSITY   (Turkey)

^b HACETTEPE UNIVERSITY   (Turkey)

^c INONU UNIVERSITY   (Turkey)

^d ANKARA UNIVERSITY   (Turkey)

Author keywords

Cottonseed oil; Fatty acid composition; Interesterification; Olive oil; Palm oil; Total dietary fibre

Indexed keywords

FATTY ACID COMPOSITION; INTERESTERIFICATION; OLIVE OIL; TOTAL DIETARY FIBERS;

CHOLESTEROL; COMPOSITION; EMULSIONS; FATTY ACIDS; FLAVORS; FOOD PROCESSING; NATURAL FIBERS; SUGAR BEETS; TEXTURES;

COTTONSEED OIL;

CHEMICAL COMPOSITION; COTTON SEED OIL; EMULSIONS; FATTY ACIDS; NATURAL FIBERS; STEROLS; TEXTURE;

BETA VULGARIS SUBSP. VULGARIS; GOSSYPIUM HIRSUTUM; MICROPUS;

EID: 13444291320     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00928.x     Document Type: Article

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