Cauliflower floret/curd and stem, as by‐products of processing, are a source of pectic‐
polysaccharide‐rich fiber concentrates for use as water and oil binding agents and textural …

Many consumers rate tenderness as the most important factor determining the quality of
meat. The author of this chapter supports this view but only so far as quality is perceived …

Effects of substituting added water (AW) for fat on textural and sensory properties of bologna
ranging from 30% fat‐10% AW to 5% fat‐35% AW. Sensory springiness, firmness, and …

Longissimus dorsi from beef, pork, and lamb and turkey breast and leg meats were
inoculated with Escherichia coli O157: H7, Listeria monocytogenes, Salmonella spp., and …

ABSTRACT Meat batters containing either 0.5% or 1% iota carrageenan (IC, kappa
carrageenan (KC) or xanthan gum (XG) were investigated. Rigidity changes during heating …

A little-studied procedure for adjusting the properties of low-fat products is to use the
influence that both composition and certain processing factors exert on these properties. The …

The consumption of fried foods and specifically potatoes is associated with the development
of cardiovascular and cancer diseases in the population due to these foods contain a high …

Considering the possibility of adjusting the properties of low-fat products in the light of how
these properties are influenced by both composition and a number of processing factors, the …

Frankfurters were manufactured using four fat and added water (AW) formulations (10%
fat/30% AW; 15%/25%; 20%/20%; 30%/10%) and processed at chopping temperatures 9 …

A study was made of the effect that final internal processing temperature (63, 70 and 78° C)
and chilling storage (2° C) exerted on the characteristics (cooking loss, purge loss, colour …