Chemical, physical and sensory properties of Vienna sausages formulated with a starfruit dietary fiber concentrate

about

Chemical, physical and sensory properties of Vienna sausages formulated with a starfruit dietary fiber concentrate

Item

http://www.wikidata.org/entity/Q58839362

description

im Juni 2018 veröffentlichter wissenschaftlicher Artikel

@de

scientific article published on 26 June 2018

@en

wetenschappelijk artikel

@nl

наукова стаття, опублікована в серпні 2018

@uk

name

Chemical, physical and sensory ...... ruit dietary fiber concentrate

@en

Chemical, physical and sensory ...... ruit dietary fiber concentrate

@nl

type

Item

label

Chemical, physical and sensory ...... ruit dietary fiber concentrate

@en

Chemical, physical and sensory ...... ruit dietary fiber concentrate

@nl

prefLabel

Chemical, physical and sensory ...... ruit dietary fiber concentrate

@en

Chemical, physical and sensory ...... ruit dietary fiber concentrate

@nl

P1476

Chemical, physical and sensory ...... ruit dietary fiber concentrate

@en

P2093

Aleida Selene Hernández-Cázares

http://www.w3.org/2001/XMLSchema#string

Araceli Pérez-Silva

http://www.w3.org/2001/XMLSchema#string

Aurea Bernardino-Nicanor

http://www.w3.org/2001/XMLSchema#string

Héctor Ruiz-Espinosa

http://www.w3.org/2001/XMLSchema#string

Sagrario Solano-Barrera

http://www.w3.org/2001/XMLSchema#string

P2860

The use and control of nitrate and nitrite for the processing of meat products

Antioxidant activity applying an improved ABTS radical cation decolorization assay.

Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay.

Novel trends in development of dietary fiber rich meat products-a critical review

Dietary fibre as functional ingredient in meat products: a novel approach for healthy living - a review.

Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage

Utilization of Food Processing By-products as Dietary, Functional, and Novel Fiber: A Review.

Chemical composition, techno-functional and sensory properties and effects of three dietary fibers on the quality characteristics of Tunisian beef sausage.

Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages.

P2888

s13197-018-3265-0

P304

3303-3313

http://www.w3.org/2001/XMLSchema#string

P31

scholarly article

P356

10.1007/S13197-018-3265-0

http://www.w3.org/2001/XMLSchema#string

P407

English

P433

http://www.w3.org/2001/XMLSchema#string

P478

http://www.w3.org/2001/XMLSchema#string

P50

Leopoldo González-Cruz

Irving Israel Ruiz-López

María A Vivar-Vera

P577

2018-06-26T00:00:00Z

http://www.w3.org/2001/XMLSchema#dateTime

P698

30065442

http://www.w3.org/2001/XMLSchema#string

P932

6046009

http://www.w3.org/2001/XMLSchema#string