Production of low-fat emulsified cooked sausages using amorphous cellulose gel

Journal of Food Quality

Volumn 37, Issue 6, 2014, Pages 437-443

  Almeida, Cássia Mara ^a   Wagner, Roger ^b   Mascarin, Laura Gizele ^b   Zepka, Leila Queiroz ^b   Campagnol, Paulo Cezar Bastianello ^a  

^a Triângulo Mineiro Federal University   (Brazil)

^b FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

Author keywords

[No Author keywords available]

Indexed keywords

CELLULOSE; COLOR; EMULSIFICATION; LINOLEIC ACID; TEXTURES;

AMORPHOUS CELLULOSE; CHEMICAL COMPOSITIONS; COLOR AND TEXTURES; CONJUGATED LINOLEIC ACID; FAT REPLACEMENTS; FATTY ACID CONTENTS; PHYSICOCHEMICAL CHARACTERISTICS; SENSORY PROFILES;

MEATS;

EID: 84916208912     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/jfq.12104     Document Type: Article

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