Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages

International Journal of Food Science and Technology

Volumn 51, Issue 1, 2016, Pages 96-104

  Ham, Youn Kyung ^a   Hwang, Ko Eun ^a   Kim, Hyun Wook ^b   Song, Dong Heon ^a   Kim, Yong Jae ^a   Choi, Yun Sang ^c   Kim, Cheon Jei ^a  

^a Konkuk University   (South Korea)

^b PURDUE UNIVERSITY   (United States)

^c Korea Food Research Institute   (South Korea)

Author keywords

Collagen; Dietary fibre; Fat reduction; Fat replacement; Fermented sausage

Indexed keywords

COLLAGEN; FIBERS; FOOD STORAGE; ICE CONTROL; MIXTURES; SENSORY ANALYSIS;

DIETARY FIBRE; FAT REDUCTION; FAT REPLACEMENTS; FERMENTED SAUSAGES; MICROBIAL ANALYSIS; OVERALL ACCEPTABILITY; REFRIGERATED STORAGES; SENSORY PROPERTIES;

MEATS;

EID: 84955212121     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12960     Document Type: Article

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