Quality of deli-style Turkey enriched with plant sterols

Food Science and Technology International

Volumn 22, Issue 8, 2016, Pages 743-751

  Grasso, S ^a   Brunton, N P ^a   Lyng, J G ^a   Harrison, S M ^a   Monahan, F J ^a  

^a UNIVERSITY COLLEGE DUBLIN   (Ireland)

Author keywords

cholesterol; functional foods; Lipid oxidation; poultry; sensory

Indexed keywords

CHOLESTEROL; FUNCTIONAL FOOD; LIPIDS; POULTRY; SENSORY ANALYSIS;

CHOLESTEROL LOWERING; CHOLESTEROL REDUCTION; EUROPEAN FOOD SAFETY AUTHORITIES; LIPID OXIDATION; SENSORY; SENSORY CHARACTERISTICS; TEXTURE PARAMETERS; WATER HOLDING CAPACITY;

ALCOHOLS;

FAT INTAKE; FOOD ADDITIVE; PHYTOSTEROL; PROTEIN INTAKE;

ANALYSIS; ANIMAL; CHEMISTRY; COLOR; CONSUMER ATTITUDE; FAT INTAKE; FOOD HANDLING; FOOD QUALITY; HUMAN; MEAT; PH; POULTRY; PROTEIN INTAKE; TASTE;

ANIMALS; COLOR; CONSUMER BEHAVIOR; DIETARY FATS; DIETARY PROTEINS; FOOD ADDITIVES; FOOD HANDLING; FOOD QUALITY; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT PRODUCTS; PHYTOSTEROLS; POULTRY; TASTE;

EID: 84994403416     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013216646496     Document Type: Article

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