COMPARISONS OF CARBOXYMETHYL CELLULOSE WITH DIFFERING MOLECULAR-FEATURES IN LOW-FAT FRANKFURTERS

被引：45
作者：
LIN, KC
KEETON, JT
GILCHRIST, CL
CROSS, HR
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 06期
关键词：
D O I：
10.1111/j.1365-2621.1988.tb07792.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：1592 / 1595
页数：4
相关论文
共 50 条
[21]   Production of low-fat frankfurters with vegetable oils following the dietary guidelines for fatty acids [J].
Paneras, ED ;
Bloukas, JG ;
Filis, DG .
JOURNAL OF MUSCLE FOODS, 1998, 9 (02) :111-126
[22]   Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages [J].
Ruusunen, M ;
Vainionpää, J ;
Puolanne, E ;
Lyly, M ;
Lähteenmäki, L ;
Niemistö, M ;
Ahvenainen, R .
MEAT SCIENCE, 2003, 64 (04) :371-381
[23]   Effect of sodium alginate on physical-chemical, protein conformation and sensory of low-fat frankfurters [J].
Kang, Zhuang-Li ;
Wang, Teng-teng ;
Li, Yan-ping ;
Li, Ke ;
Ma, Han-jun .
MEAT SCIENCE, 2020, 162
[24]   LOW-FAT, HIGH-MOISTURE FRANKFURTERS - EFFECTS OF TEMPERATURE AND WATER DURING EXTENDED MIXING [J].
SYLVIA, SF ;
CLAUS, JR ;
MARRIOTT, NG ;
EIGEL, WN .
JOURNAL OF FOOD SCIENCE, 1994, 59 (05) :937-&
[25]   Healthier lipid combination as functional ingredient influencing sensory and technological properties of low-fat frankfurters [J].
Delgado-Pando, Gonzalo ;
Cofrades, Susana ;
Ruiz-Capillas, Claudia ;
Jimenez-Colmenero, Francisco .
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, 2010, 112 (08) :859-870
[26]   Thermal, microscopic, and quality properties of low-fat frankfurters and emulsions produced by addition of different hydrocolloids [J].
Yilmaz, Esen Eyiler ;
Vural, Halil ;
Yadigari, Reza Jafarzadeh .
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2017, 20 (09) :1987-2002
[27]   INFLUENCE OF CITRUS FIBER, RICE BRAN AND COLLAGEN ON THE TEXTURE AND ORGANOLEPTIC PROPERTIES OF LOW-FAT FRANKFURTERS [J].
Petridis, Dimitris ;
Raizi, Poulcheria ;
Ritzoulis, Christos .
JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2014, 38 (04) :1759-1771
[28]   The improvement effect and mechanism of citrus fiber on the water-binding ability of low-fat frankfurters [J].
Junhong Song ;
Teng Pan ;
Jianping Wu ;
Fazheng Ren .
Journal of Food Science and Technology, 2016, 53 :4197-4204
[29]   Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed [J].
Jimenez-Colmenero, F. ;
Cofrades, S. ;
Lopez-Lopez, I. ;
Ruiz-Capillas, C. ;
Pintado, T. ;
Solas, M. T. .
MEAT SCIENCE, 2010, 84 (03) :356-363
[30]   Low-fat frankfurters from protein concentrates of tilapia viscera and mechanically separated tilapia meat [J].
Cavenaghi-Altemio, Angela D. ;
Alcade, Ligia B. ;
Fonseca, Gustavo G. .
FOOD SCIENCE & NUTRITION, 2013, 1 (06) :445-451
12345