[PDF] Top 20 Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties
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Effect of the addition of resistant starch in sausage with fat reduction on the physicochemical and sensory properties
... (TPA) of the sausages was carried out in a ...calibrated with a standard weight of 5 kg. The sausages were pre-cut in 20 mm lengths in order to be inserted into ... See full document
7
Replacing sugar with S. rebaudiana extracts on the physicochemical and sensory properties of strawberry ice cream
... amounts of sugar. In addition to providing flavor, sugar contributes to the physicochemical characteristics of ice cream but its consumption in large quantities is related ... See full document
6
The effect of the replacement of fat with carbohydrate-based fat replacers on the dough properties and quality of the baked pogaca: a traditional high-fat bakery product
... Firmness of pogaca samples are given in Table ...along with the decrease in fat content and also with the increase in the amount of ... See full document
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Effect of fructooligosaccharides on the physicochemical properties of sour cassava starch and baking quality of gluten-free cheese bread
... lot of attention paid to specific types of dietary carbohydrates, such as fructooligosaccharides ...important physicochemical and physiological properties that are beneficial to ... See full document
7
The effect of seasoning with herbs on the nutritional, safety and sensory properties of reduced-sodium fermented Cobrançosa cv. table olives
... evaluating the effectiveness of seasoning Cobrançosa table olives in a brine with aromatic ingredients, in order to mask the bitter taste given by KCl when added to ... See full document
14
Effect of the concentrations of maltogenic α-amylase and fat on the technological and sensory quality of cakes
... by the use of adequate ingredients and a correct balance of the ...formulation. Fat is used for its effect on softness and because it imparts flavor ... See full document
7
Probiotic salami with fat and curing salts reduction: physicochemical, textural and sensory characteristics
... evaluated the effect of different levels of fat on the quality of chicken salamis, and concluded that there was increased hardness with storage (4 ... See full document
10
The effect of bioactive components of plant origin on the physicochemical and sensory characteristics of functional sausages
... to the natural aging process, the production of androgens decreases with ...age. The fall in testosterone production in men ranges from 1% to 2% per year (Feldman et ... See full document
8
Sensory and microbiological evaluation of uncured fresh chicken sausage with reduced fat content
... obtained in this preliminary work show that it is possible to produce safe and high-quality fresh meat products without the addition of nitrite, using natural antioxidants and ... See full document
6
Impact on sensory preference and physicochemical parameters of salt reduction on bread
... food and one of the major contributors to dietary salt ...one of the priority foods for reducing salt content in their national salt reduction initiatives, including ... See full document
209
The effect of sonication and heat treatment on the physicochemical, nutritional and microbiological properties of different sugarcane variants
... bred of sugarcane variant in Malaysia compared to yellow sugarcane (YS), thus less data is available regarding this ...species. In this study, the physicochemical and ... See full document
6
Effect of green banana pulp on physicochemical and sensory properties of probiotic yoghurt
... to the value found in the probiotic yogurt protease inhibitors) and zinc in Caribbean foods, which were found in irrelevant quantities in the green ... See full document
6
Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey
... stabilise the texture or act as functional substitutes for milk fat (Abbas et ...benefit on the health of the consumer due to their resistance to digestion in the ... See full document
9
Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey
... stabilise the texture or act as functional substitutes for milk fat (Abbas et ...benefit on the health of the consumer due to their resistance to digestion in the ... See full document
9
Impact of a 25% salt reduction on the microbial load, texture and sensory attributes of a traditional dry-cured sausage.
... traditional sausage, highly appreciated for its distinctive sensory ...properties. The aim of this study was to evaluate the impact of a 25% salt reduction ... See full document
11
Effect of Storage Period on the Physicochemical, Sensory and Microbiological Quality of Bakery Flavoured Ice Cream
... as the temperature decreases during storage (Marshall et al ...ingredients and ingredient interactions. Fat content influences texture by decreasing the ice crystal size through mechanical ... See full document
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Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása)
... concerned with the oxidative stability and sensory characteristics of tra- ditional fermented sausage ЈОtrШvsФп ФХШЛпsК, prШНuМОН аТtС tСО КННТtТШЧ ШП МШЦЦОrМТКХ starter culture ... See full document
7
Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite
... ABSTRACT: The use of natural colorants in meat products can keep its coloring attractive as well as meet the demand from consumers interested in products that are ...products and ... See full document
7
Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch
... Starches and gums are hydrocolloids frequently used in food systems to provide proper texture, moisture, and water ...mobility. Starch-gum interaction in food systems can change ... See full document
9
Effect of addition of a starter cultures on physicochemical and sensory properties of “alheira”, a smoked sausage-like product
... variety of sausages are produced, depending on their final and quality characteristics of a large number of variables related to raw materials, microbial population and ... See full document
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