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Research article

First published 2017-4

Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan,inulin,and bovine plasma proteins

Yanina Baracco, Laura T Rodriguez Furlán, Mercedes E Campderrós

Food Science and Technology International

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Research article

First published 2020-3

Understanding salt reduction in fat-reduced hot dog sausages: Network structure,emulsion stability and consumer acceptance

Isabela Rodrigues, Letícia A Gonçalves, Francisco AL Carvalho [...]

Food Science and Technology International

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Research article

First published 2024-4

Development of novel heat-treated sausage with Pleurotus ostreatus : Low energy,enhanced bioactivity,reduced amount of meat and fat

Cemhan Doğan

Food Science and Technology International

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Research article

First published 2017-9

A combined approach to decrease the technological and sensory defects caused by fat and sodium reduction in Bologna-type sausages

Paulo Cezar Bastianello Campagnol, Bibiana Alves dos Santos, José Manuel Lorenzo [...]

Food Science and Technology International

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Research article

First published 2025

Physicochemical,textural,and sensory properties of low-fat beef sausages formulated with Xanthan-Locust bean gum blends

Rachel Flinchum, Samantha Massey, Luiz Henrique Pereira Silva [...]

Food Science and Technology International

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Research article

First published 2005-02

Long-chain Soluble Dietary Fibre as Functional Ingredient in Cooked Meat Sausages

M. D. Selgas, E. Cáceres, M. L. García

Food Science and Technology International

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Research article

First published 2012-8

Textural,physicochemical and sensory properties compensation of fat replacing in pork liver pâté incorporating emulsified canola oil

EE Morales-Irigoyen, P Severiano-Pérez, ME Rodriguez-Huezo [...]

Food Science and Technology International

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Review article

First published 2005-06

Eating and dieting differences in men and women

Ingrid Kiefer, Theres Rathmanner, Michael Kunze

Journal of Men's Health

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Research article

First published 1985-7

Multiplicative Scatter Correction of Visible Reflectance Spectra in Color Determination of Meat Surfaces

Arve J. Iversen, Torgny Palm

Applied Spectroscopy

Open access

Research article

First published 2026

Nutritional evaluation of duty meals provided to riot police forces in Germany

Stefan Ambacher, Melanie Schneider, Petra Lührmann

Nutrition and Health

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