Physicochemical, rheological, sensory, microbiological, and oxidative properties of canned pâtés reformulated with hydrated pea protein as a fat replacer.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.70331
Abstract: BACKGROUND The objective of this study was to evaluate the technological and sensory feasibility of partially replacing pork fat with hydrated pea protein in canned pâtés, using different hydration levels. Six formulations were prepared: one… read more here.
Keywords: pork fat; pea protein; protein; sensory microbiological ... See more keywords
Reduction of sodium additives in cooked sausages: effect on physicochemical, sensory and microbiological characteristics
Sign Up to like & getrecommendations! Published in 2020 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04338-0
Abstract: Several efforts have been made to reduce sodium in meat products due to its demonstrated negative health effects. This study evaluated the effect on physicochemical, sensory and microbiological characteristics of cooked sausages after a simultaneous… read more here.
Keywords: reduction; cooked sausages; sodium; sensory microbiological ... See more keywords
Sensory, microbiological and physicochemical screening of probiotic cultures for the development of non-fermented probiotic milk
Sign Up to like & getrecommendations! Published in 2017 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2017.01.020
Abstract: Abstract The aim of the present work was to screen probiotic cultures for the development of non-fermented probiotic milk that keeps its sensory, microbiological and physicochemical characteristics during storage. The study was conducted in three… read more here.
Keywords: milk; cultures development; microbiological physicochemical; sensory microbiological ... See more keywords
Changes in the Mechanical, Sensory, and Microbiological Properties during the Storage of Innovative Vegetable and Meat Soups for Seniors
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DOI: 10.3390/app14031317
Abstract: This study was conducted on vegetable soup with rabbit meat and vegetable soup with rabbit meat, beef balls, and carrots. The qualitative characteristics of the soups were adapted to the needs of elderly consumers. The… read more here.
Keywords: meat; mechanical sensory; changes mechanical; sensory microbiological ... See more keywords