Inulin-based emulsion-filled gel as a fat replacer in prebiotic- and PUFA-enriched dry fermented sausages

International Journal of Food Science and Technology

Volumn 54, Issue 3, 2019, Pages 787-797

  Glisic, Marija ^a   Baltic, Milan ^a   Glisic, Milica ^a   Trbovic, Dejana ^b   Jokanovic, Marija ^c   Parunovic, Nenad ^b   Dimitrijevic, Mirjana ^a   Suvajdzic, Branko ^a   Boskovic, Marija ^a   Vasilev, Dragan ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b INSTITUTE OF MEAT HYGIENE AND TECHNOLOGY   (Serbia)

^c UNIVERSITY OF NOVI SAD   (Serbia)

Author keywords

Functional meat products; linseed oil; reduced fat; ripening

Indexed keywords

ADHESIVES; CHEMICAL ANALYSIS; DRYING OILS; EMULSIFICATION; FATTY ACIDS; GELATION; OILSEEDS; OXIDATION; POLYSACCHARIDES; SENSORY ANALYSIS; SUSPENSIONS (FLUIDS);

ALPHA LINOLENIC ACIDS; DRY FERMENTED SAUSAGE; FATTY ACID COMPOSITION; LINSEED OIL; MEAT PRODUCTS; PHYSICO-CHEMICAL ANALYSIS; REDUCED FAT; RIPENING;

MEATS;

EID: 85055952968     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13996     Document Type: Article

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