Using inulin based of emulsion gels as fat substitute in salt reduced Bologna sausage.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10659
Abstract: BACKGROUND A high-fiber emulsion gel (EG) containing inulin, soy protein isolate, and soybean oil was applied as animal fat replacer in reduced salt and fat Bologna sausage containing mechanically deboned chicken meat (MDCM), pork meat,… read more here.
Keywords: inulin based; based emulsion; fat substitute; emulsion gels ... See more keywords
Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109066
Abstract: Temporal Dominance of Sensations (TDS) and Temporal Check-all-that-apply (TCATA) are fast and dynamic descriptive techniques for sensory characterization of food. The temporal perception involved during the consumption of reformulated meat products are rarely considered and,… read more here.
Keywords: dynamic sensory; emulsion gels; emulsion; tds tcata ... See more keywords