Advances in ingredient and processing systems for meat and meat products.
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The influence of herbs, spices, and regular sausage and chicken consumption on liking of reduced fat breakfast and lunch itemsThe improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters.Effect of ultrasound treatment on functional properties of reduced-salt chicken breast meat batter.Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches.Avocado Seeds: Extraction Optimization and Possible Use as Antioxidant in Food.Effect of Replacing Pork Fat with Vegetable Oils on Quality Properties of Emulsion-type Pork Sausages.Previous Homologous and Heterologous Stress Exposure Induces Tolerance Development to Pulsed Light in Listeria monocytogenes.Sulfide- and nitrite-dependent nitric oxide production in the intestinal tractEffect of acid whey and freeze-dried cranberries on lipid oxidation and fatty acid composition of nitrite-/nitrate-free fermented sausage made from deer meat.Tomato and tomato byproducts. Human health benefits of lycopene and its application to meat products: a review.Nanotechnology in meat processing and packaging: potential applications - a review.Pulsed Light Treatment of Different Food Types with a Special Focus on Meat: A Critical Review.Innovative applications of food-related emulsions.Effect of the Duck Skin on Quality Characteristics of Duck Hams.Characterization of vegetable fiber and its use in chicken burger formulation.Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat.Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat EmulsionsEffect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin.Reduction of sodium and increment of calcium and ω-3 polyunsaturated fatty acids in dry fermented sausages: effects on the mineral content, lipid profile and sensory quality.Risk assessment for peri- and post-menopausal women taking food supplements containing isolated isoflavonesInfluence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages.Mixing behaviour of WPI-pectin-complexes in meat dispersions: impact of biopolymer ratios.Volatile N-nitrosamines in meat products: Potential precursors, influence of processing, and mitigation strategies.Effect of Natural Pre-converted Nitrite Sources on Color Development in Raw and Cooked Pork Sausage.Color compensation in nitrite-reduced meat batters incorporating paprika or tomato paste.Listeria monocytogenes behaviour and quality attributes during sausage storage affected by sodium nitrite, sodium lactate and thyme essential oil.Meat batter production in an extended vane pump-grinder injecting curing salt solutions to reduce energy requirements: variation of curing salt amount injected with the solution.Extension of the Vane Pump-Grinder Technology to Manufacture Finely Dispersed Meat Batters.The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite.Dietary Nitrate and Diet Quality: An Examination of Changing Dietary Intakes within a Representative Sample of Australian Women
P2860
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P2860
Advances in ingredient and processing systems for meat and meat products.
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on 20 May 2010
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
Advances in ingredient and processing systems for meat and meat products.
@en
Advances in ingredient and processing systems for meat and meat products.
@nl
type
label
Advances in ingredient and processing systems for meat and meat products.
@en
Advances in ingredient and processing systems for meat and meat products.
@nl
prefLabel
Advances in ingredient and processing systems for meat and meat products.
@en
Advances in ingredient and processing systems for meat and meat products.
@nl
P2093
P1433
P1476
Advances in ingredient and processing systems for meat and meat products.
@en
P2093
Hanna Salminen
Jochen Weiss
Monika Gibis
Valerie Schuh
P304
P356
10.1016/J.MEATSCI.2010.05.008
P577
2010-05-20T00:00:00Z