Effects of Organogel Hardness and Formulation on Acceptance of Frankfurters

Journal of food science

Volumn 81, Issue 9, 2016, Pages C2183-C2188

  Barbut, S ^a   Wood, J ^a   Marangoni, A G ^a  

^a UNIVERSITY OF GUELPH   (Canada)

Author keywords

fat reduction; frankfurters; meat processing; organogels; sensory

Indexed keywords

CANOLA OIL; CELLULOSE; EMULSION; ETHYL CELLULOSE; GEL; HEXOSE; SORBITAN STEARATE; VEGETABLE OIL;

ANALOGS AND DERIVATIVES; ANIMAL; BOVINE; CHEMISTRY; CONSUMER ATTITUDE; EMULSION; FOOD HANDLING; GEL; HARDNESS; HUMAN; MEAT; RED MEAT; TASTE;

ANIMALS; CATTLE; CELLULOSE; CONSUMER BEHAVIOR; EMULSIONS; FOOD HANDLING; GELS; HARDNESS; HEXOSES; HUMANS; MEAT PRODUCTS; PLANT OILS; RED MEAT; TASTE;

EID: 85027924089     PISSN: None     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13409     Document Type: Article

References (16)