Amorphous cellulose gel as a fat substitute in fermented sausages

Meat Science

Volumn 90, Issue 1, 2012, Pages 36-42

  Campagnol, Paulo Cezar Bastianello ^a   dos Santos, Bibiana Alves ^a   Wagner, Roger ^b   Terra, Nelcindo Nascimento ^b   Rodrigues Pollonio, Marise Aparecida ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

Amorphous cellulose; Fermented sausages; Low fat; Volatile compounds

Indexed keywords

AMORPHOUS CELLULOSE; FAT CONTENTS; FAT SUBSTITUTE; FERMENTED SAUSAGES; LIPID OXIDATION; LOW FAT; MICROBIOLOGICAL ANALYSIS; PRODUCT QUALITY; SOLID-PHASE MICROEXTRACTION; VOLATILE COMPOUNDS;

CELLULOSE; CHOLESTEROL; CHROMATOGRAPHIC ANALYSIS; EXTRACTION; GELS; VOLATILE ORGANIC COMPOUNDS;

MEATS;

CELLULOSE;

ANIMAL; ARTICLE; CATTLE; CHEMISTRY; CONSUMER; FAT SUBSTITUTE; FERMENTATION; FOOD PRESERVATION; GEL; HUMAN; MEAT; STANDARD; SWINE;

ANIMALS; CATTLE; CELLULOSE; CONSUMER SATISFACTION; FAT SUBSTITUTES; FERMENTATION; FOOD PRESERVATION; GELS; HUMANS; MEAT PRODUCTS; SWINE;

EID: 80053189019     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.05.026     Document Type: Article

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