Oleogels/emulsion gels as novel saturated fat replacers in meat products: A review
J Guo, L Cui, Z Meng - Food Hydrocolloids, 2023 - Elsevier
Fat is an important flavoring substance in food, especially meat products. But meat products
contain a large amount of saturated fat, and excessive intake will pose a threat to human …
contain a large amount of saturated fat, and excessive intake will pose a threat to human …
Nanoemulsion-based technologies for delivering natural plant-based antimicrobials in foods
There is increasing interest in the use of natural preservatives (rather than synthetic ones)
for maintaining the quality and safety of foods due to their perceived environmental and …
for maintaining the quality and safety of foods due to their perceived environmental and …
Textural and gel properties of frankfurters as influenced by various κ-carrageenan incorporation methods
C Cao, Y Feng, B Kong, X Xia, M Liu, J Chen, F Zhang… - Meat Science, 2021 - Elsevier
The influence of different addition forms of κ-carrageenan, including powder, pre-suspended
in water, and pre-suspended in brine, on the textural and gel properties of frankfurters were …
in water, and pre-suspended in brine, on the textural and gel properties of frankfurters were …
Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters
M Alejandre, I Astiasarán, D Ansorena… - Food Research …, 2019 - Elsevier
Conventional canola oil and structured canola oil systems, consisting of oil in water
hydrogelled emulsions (with 1.5% or 3% kappa carrageenan) and ethylcellulose organogels …
hydrogelled emulsions (with 1.5% or 3% kappa carrageenan) and ethylcellulose organogels …
Development of low-fat/reduced-fat processed meat products using fat replacers and analogues
Y Kumar - Food Reviews International, 2021 - Taylor & Francis
High-fat content is required during the manufacturing of processed meat products with
desired quality characteristics; but due to the recent concern over the negative health …
desired quality characteristics; but due to the recent concern over the negative health …
Ability of (extruded) pea protein products to partially replace pork meat in emulsified cooked sausages
K Broucke, C Van Poucke, B Duquenne… - Innovative Food Science …, 2022 - Elsevier
The effect of replacing 20% pork meat in cooked sausages by Pea Protein Isolate (PPI), pea
Low Moisture Extrudates (LME), and pea High Moisture Extrudate (HME) on the nutritional …
Low Moisture Extrudates (LME), and pea High Moisture Extrudate (HME) on the nutritional …
Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters
Y Chen, X Jia, F Sun, S Jiang, H Liu, Q Liu, B Kong - Meat science, 2020 - Elsevier
The objective of this study was to evaluate the effect of two different forms of canola oil (pure
liquid form or a pre-emulsified form that includes porcine plasma protein hydrolysates …
liquid form or a pre-emulsified form that includes porcine plasma protein hydrolysates …
[HTML][HTML] Application of temperature-controlled ultrasound treatment and its potential to reduce phosphate content in frankfurter-type sausages by 50%
F Zhang, H Zhao, C Cao, B Kong, X Xia, Q Liu - Ultrasonics Sonochemistry, 2021 - Elsevier
The objective of this study was to evaluate the effect of ultrasound treatments with different
durations (15, 20, 25, 30, and 35 min) at a low static temperature (12° C) controlled by an …
durations (15, 20, 25, 30, and 35 min) at a low static temperature (12° C) controlled by an …
Roles of Lentinula edodes as the pork lean meat replacer in production of the sausage
L Wang, H Guo, X Liu, G Jiang, C Li, X Li, Y Li - Meat science, 2019 - Elsevier
The effects of substituting pork lean meat with Lentinula edodes (LE) on the
physicochemical properties, amino acid content, cooking loss, texture, total phenolic content …
physicochemical properties, amino acid content, cooking loss, texture, total phenolic content …
Cereal fiber: Extrusion modifications for food industry
MEC Menis-Henrique, M Scarton, MVF Piran… - Current opinion in food …, 2020 - Elsevier
Although the consumption of whole grain foods has been encouraged due to the association
between whole grains and health benefits, changes in the technological parameters and …
between whole grains and health benefits, changes in the technological parameters and …