Effect of fat volume fraction, sodium caseinate, and starch on the optimization of the sensory properties of frankfurter sausages.

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Effect of fat volume fraction, sodium caseinate, and starch on the optimization of the sensory properties of frankfurter sausages.

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2013 nî lūn-bûn

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2013年の論文

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2013年学术文章

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2013年学术文章

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2013年学术文章

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2013年学术文章

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2013年学术文章

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2013年學術文章

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2013年學術文章

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2013年學術文章

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Effect of fat volume fraction, ...... rties of frankfurter sausages.

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label

Effect of fat volume fraction, ...... rties of frankfurter sausages.

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prefLabel

Effect of fat volume fraction, ...... rties of frankfurter sausages.

@en

P1476

Effect of fat volume fraction, ...... rties of frankfurter sausages.

@en

P2093

Dimitris Petridis

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Eleuterios Vlazakis

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Emmanuel Derlikis

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Iakovos Tzivanos

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Vareltzis Patroklos

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P2860

Physical and sensory properties of low-salt phosphate-free frankfurters composed with various ingredients.

APPLICATION OF PRINCIPAL COMPONENT ANALYSIS TO FOOD TEXTURE MEASUREMENTS.

Effect of fat content and soy protein/carrageenan mix on the quality characteristics of comminuted, scalded sausages.

The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages.

Effect of content of protein, fat and modified starch on binding textural characteristics, and colour of comminuted scalded sausages.

Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat.

Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages.

Salt-induced swelling of meat: The effect of storage time, pH, ion-type and concentration.

Relationship of texture profile analysis and Warner-Bratzler shear force with sensory characteristics of beef rib steaks.

Effect of hydrolysed and regular dairy proteins on the texture, colour and microstructure of poultry meat emulsions.

P304

32-44

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P31

scholarly article

P356

10.1002/FSN3.6

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P433

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P478

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P50

Christos Ritzoulis

P577

2013-01-08T00:00:00Z

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P5875

262113428

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P698

24804012

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P932

3951566

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