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Mitigating Quality Deterioration of Reduced-Fat Pork Sausages During Cold Storage via Resistant Starch Incorporation: Gel Properties and Protein Conformation Study
2小时前
待确认
Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage
3天前
已完结
Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage
3天前
已完结
Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage
4天前
已完结
Use of straw mushrooms (Volvariella volvacea) for the enhancement of physicochemical, nutritional and sensory profiles of Cantonese sausages
4天前
已完结
Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage
4天前
已关闭
Effect of sodium salt on meat products and reduction sodium strategies — A review
5天前
已完结
Emulsified sausages with yeast protein as an animal fat replacer: Effects on nutritional composition, spatial structure, gel performance, and sensory quality
5天前
已完结
The effects of anthocyanin extracts on sensory and textural properties of salt-reduced sausages
15天前
已完结
Sodium substitutes synergizing with dietary fiber: Effect on the textural, sensory, digestive, and storage properties of emulsified sausages
15天前
已完结
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