Future trends of processed meat products concerning perceived healthiness: A review
IH Badar, H Liu, Q Chen, X Xia… - … Reviews in Food …, 2021 - Wiley Online Library
The 21st‐century consumer is highly demanding when it comes to the health benefits of food
and food products. In the pursuit of attracting these consumers and easing the rise in …
and food products. In the pursuit of attracting these consumers and easing the rise in …
Recent Progress, Application, and Quality Evaluation of Plant-Based Double Emulsions in Low-Fat Foods
L Huang, X Zhao, Q Zhao, F Zhou, M Zhao - Food and Bioprocess …, 2024 - Springer
The unique structure of plant-based double emulsions makes them suitable for developing
low-fat foods without compromising the sensory properties of the food products, while …
low-fat foods without compromising the sensory properties of the food products, while …
[HTML][HTML] Bridging sustainability and industry through resourceful utilization of pea pods-A focus on diverse industrial applications
R Fatima, F Fatima, AB Altemimi, N Bashir, HM Sipra… - Food Chemistry: X, 2024 - Elsevier
The focus on sustainable utilization of agricultural waste is currently a leading area of
scientific research, driving significant advancements in technology and circular economy …
scientific research, driving significant advancements in technology and circular economy …
脂肪替代物稳定性及其提升技术研究进展.
螂思思， 张紫帆， 唐绍峰… - Journal of Chinese …, 2023 - search.ebscohost.com
摘要脂肪替代物的使用能够降低食品中饱和脂肪酸和胆固醇的摄入水平, 然而存在氧化和质构
稳定性不良等问题, 脂肪替代物体系的稳定性及其调控是影响其在食品工业中应用的重要因素 …
稳定性不良等问题, 脂肪替代物体系的稳定性及其调控是影响其在食品工业中应用的重要因素 …
Effects of dietary fibers on gelation properties of low-salt chicken breast surimi.
Y Wang, J Yuan, D Zhao, G Bai, K Li, J Li, Y Bai - 2023 - cabidigitallibrary.org
The differences in physicochemical properties of oat, pea and apple dietary fibers and the
effects of their addition on gel properties of low-salt (1% NaCl, m/m) chicken breast surimi …
effects of their addition on gel properties of low-salt (1% NaCl, m/m) chicken breast surimi …
Processed Meat Products
Fat is an important ingredient for the manufacturing of processed meat products with desired
quality attributes. However, the regular consumption of fat results in various physiological …
quality attributes. However, the regular consumption of fat results in various physiological …