Understanding salt reduction in fat-reduced hot dog sausages : Network structure, emulsion stability and consumer acceptance
High sodium and fat contents are cause of concerns for industries and consumers of meat products. Direct reduction of NaCl and fat is a useful strategy to understand how these ingredients interfere with the quality parameters of an emulsified meat product and how to reduce them without significant c...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 26(2020), 2 vom: 11. März, Seite 123-131
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| 1. Verfasser: |
Rodrigues, Isabela
(VerfasserIn) |
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| Weitere Verfasser: |
Gonçalves, Letícia A,
Carvalho, Francisco Al,
Pires, Manoela,
Jp Rocha, Yana,
Barros, Julliane C,
Carvalho, Larissa T,
Trindade, Marco A |
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| Format: | Online-Aufsatz
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| Sprache: | English |
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| Veröffentlicht: |
2020
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
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| Schlagworte: | Journal Article
Salt
emulsified products
meat products
Dietary Fats
Emulsions
Sodium Chloride
451W47IQ8X |
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