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Articles (24)

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1-10 of 24 results for fat-reduced meat product

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

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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

Select article: Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion

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Research article

First published 2025-4

Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion

Mingru Wang, Lei Ma, Peng Xie [...]

Food Science and Technology International

Select article: Nutritional requirements

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Research article

First published 1985-02

Nutritional requirements

Arnold E. Bender

Perspectives in Public Health

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

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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

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

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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

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

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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

Select article: Daidzein enhances intramuscular fat deposition and improves meat quality in finishing steers

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Research article

First published 2015-9

Daidzein enhances intramuscular fat deposition and improves meat quality in finishing steers

Xiang-Hui Zhao, Zhu-Qing Yang, Lin-Bin Bao [...]

Experimental Biology and Medicine

Select article: Vegetarian Diets and Diabetes

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Review article

First published 2011-3

Vegetarian Diets and Diabetes

Kate Marsh, Jennie Brand-Miller

American Journal of Lifestyle Medicine

Select article: Review: Production and consumption of pork meat with different levels of boar taint / Revisión: Producción y consumo de carne de cerdo con diferentes niveles de olor sexual

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Review article

First published 1999-10

Review: Production and consumption of pork meat with different levels of boar taint / Revisión: Producción y consumo de carne de cerdo con diferentes niveles de olor sexual

M. Font i Furnols, M.A. Oliver

Food Science and Technology International

Select article: Stroke Survivor Adherence to the Mediterranean Diet

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Research article

First published 2022-12

Stroke Survivor Adherence to the Mediterranean Diet

Ryan R. Bailey

Journal of Stroke Medicine

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