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For: Mora-Gallego H, Serra X, Guàrdia MD, Arnau J. Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content. Meat Sci 2014;97:62-8. [PMID: 24530990 DOI: 10.1016/j.meatsci.2014.01.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2013] [Revised: 12/10/2013] [Accepted: 01/06/2014] [Indexed: 11/30/2022]
Number Cited by Other Article(s)
1
Effects of the Replacement of Pork Backfat with High Oleic Sunflower Oil on the Quality of the “Chorizo Zamorano” Dry Fermented Sausage. Foods 2022;11:foods11152313. [PMID: 35954079 PMCID: PMC9368260 DOI: 10.3390/foods11152313] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2022] [Revised: 07/29/2022] [Accepted: 08/01/2022] [Indexed: 11/30/2022]  Open
2
Simunovic S, Đorđević VŽ, Rašeta M, Lukić M, Lorenzo JM, Djekic I, Tomašević I. Reformulation of Traditional Fermented Tea Sausage Utilizing Novel (Digital) Methods of Analysis. Foods 2022;11:foods11081090. [PMID: 35454679 PMCID: PMC9032227 DOI: 10.3390/foods11081090] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2022] [Revised: 04/01/2022] [Accepted: 04/06/2022] [Indexed: 11/16/2022]  Open
3
Magra T, Soultos N, Dovas C, Papavergou E, Lazou T, Apostolakos I, Dimitreli G, Ambrosiadis I. Dry Fermented Sausages with Total Replacement of Fat by Extra Virgin Olive Oil Emulsion and Indigenous Lactic Acid Bacteria. Food Technol Biotechnol 2021;59:267-281. [PMID: 34759759 PMCID: PMC8542180 DOI: 10.17113/ftb.59.03.21.7114] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/26/2020] [Accepted: 06/23/2021] [Indexed: 11/30/2022]  Open
4
Chen J, Zhao J, Li X, Liu Q, Kong B. Composite Gel Fabricated with Konjac Glucomannan and Carrageenan Could Be Used as a Cube Fat Substitute to Partially Replace Pork Fat in Harbin Dry Sausages. Foods 2021;10:foods10071460. [PMID: 34202576 PMCID: PMC8303530 DOI: 10.3390/foods10071460] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2021] [Revised: 06/13/2021] [Accepted: 06/21/2021] [Indexed: 11/16/2022]  Open
5
Sage (Salvia officinalis L.) Essential Oil as a Potential Replacement for Sodium Nitrite in Dry Fermented Sausages. Processes (Basel) 2021. [DOI: 10.3390/pr9030424] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]  Open
6
Indigenous Microbiota to Leverage Traditional Dry Sausage Production. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2021;2021:6696856. [PMID: 33604370 PMCID: PMC7868150 DOI: 10.1155/2021/6696856] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 12/30/2020] [Accepted: 01/19/2021] [Indexed: 12/24/2022]
7
Rodrigues I, Gonçalves LA, Carvalho FAL, Pires M, JP Rocha Y, Barros JC, Carvalho LT, Trindade MA. Understanding salt reduction in fat-reduced hot dog sausages: Network structure, emulsion stability and consumer acceptance. FOOD SCI TECHNOL INT 2019;26:123-131. [DOI: 10.1177/1082013219872677] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
8
Saengphol E, Pirak T. Hoary basil seed mucilage as fat replacer and its effect on quality characteristics of chicken meat model. ACTA ACUST UNITED AC 2018. [DOI: 10.1016/j.anres.2018.06.001] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
9
Zhou T, Zhao Y, Wu X, Wang W, Liu A. Production of squid emulsion sausages using pork skin and coconut powder mixture as fat replacers. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13650] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
10
Guzek D, Głąbska D, Brodowska M, Godziszewska J, Górska-Horczyczak E, Pogorzelska E, Wojtasik-Kalinowska I, Wierzbicka A. The sensory quality of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages during storage. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017;97:5327-5334. [PMID: 28485500 DOI: 10.1002/jsfa.8421] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/17/2016] [Revised: 01/18/2017] [Accepted: 05/04/2017] [Indexed: 06/07/2023]
11
Schmidt M, Dornelles R, Vidal A, Fontoura A, Kubota E, Mello R, Kempka A, Demiate I. Development of cooked and smoked chicken sausage with reduced sodium and fat. J APPL POULTRY RES 2017. [DOI: 10.3382/japr/pfw054] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]  Open
12
Safa H, Gatellier P, Berdagué JL, Kondjoyan N, Mercier F, Portanguen S, Favier R, Mirade PS. Physicochemical, Biochemical and Instrumental Attributes and Consumer Acceptability of Dry-Fermented Sausages Elaborated with Combined Partial Substitutions of Sodium Chloride and Pork Backfat. ACTA ACUST UNITED AC 2016. [DOI: 10.4236/fns.2016.714119] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
13
Ham YK, Hwang KE, Kim HW, Song DH, Kim YJ, Choi YS, Kim CJ. Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12960] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
14
Mora-Gallego H, Guàrdia MD, Serra X, Gou P, Arnau J. Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat. Meat Sci 2015;112:9-15. [PMID: 26497101 DOI: 10.1016/j.meatsci.2015.10.008] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2014] [Revised: 09/30/2015] [Accepted: 10/09/2015] [Indexed: 11/25/2022]
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