Design of a new cooked meat sausage enriched with calcium.
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Summary
In general terms, they were very acceptable, which indicated that it is possible to manufacture conventional and reduced-fat cooked meat products enriched with calcium as a new healthier meat product.
- Type
- dissertation
- Published
- 2006-06-01
- Cited by
- 97
- References
- 28
- OpenAlex
- https://openalex.org/W22062310
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:38315097
Keywords
Ethnic group, Urbanization, Population, Emancipation, Geography
References
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- Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat.
- Implementation of Chemometrics for Quality Control and Authentication of Meat and Meat Products
- Calcium intake and fracture risk: results from the study of osteoporotic fractures.
- Fermented pork sausage fortified with commercial or hen eggshell calcium lactate.
- Dietary Calcium and Blood Pressure
- Technologies for developing low-fat meat products
- Calcium Fortified, Reduced Fat Beef Emulsion Product
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- DEVELOPMENT AND EVALUATION OF OMEGA-3 FATTY ACIDS ENRICHED CHICKEN FRANKFURTERS
- Development of value added ostrich (Struthio Camelus) meat products
- Absorption and Bioavailability of Nano-Size Reduced Calcium Citrate Fortified Milk Powder in Ovariectomized and Ovariectomized-Osteoporosis Rats.
- Production of Low‐Fat Emulsified Cooked Sausages Using Amorphous Cellulose Gel
- TECHNOLOGICAL AND SENSORY PROPERTIES OF HAMBURGERS ENRICHED WITH CALCIUM STUDY OF THE IN VITRO BIOAVAILABILITY
- Effects of NaCl on water characteristics of heat-induced gels made from chicken breast proteins treated by isoelectric solubilization/precipitation
- El calcio en el desarrollo de alimentos funcionales
- Fortification of low-fat chicken meat patties with calcium, vitamin E and vitamin C
- Representaciones temporales en la construcción del espacio y el sujeto atlántico en el siglo XVII Memoria para optar al grado de doctor presentada por
- PRODUCTOS CÁRNICOS MADURADOS ENRIQUECIDOS CON GLUCONATO D-CÁLCICO THE ENRICHMENT OF DRY FERMENTED SAUSAGES WITH D-CALCIUM GLUCONATE
- Rapid and Non-destructive Detection of Iron Porphyrin Content in Pork Using Multispectral Imaging Approach
- Calcium for extending the shelf life of fresh whole and minimally processed fruits and vegetables: a review
- Effect of Processing Conditions on Calcium Content, Firmness, and Color of Papaya in Syrup
- Effect of pre-emulsification of plant lipid treated by pulsed ultrasound on the functional properties of chicken breast myofibrillar protein composite gel
- Immobilization of Fusarium verticillioides fungus on nano-silica (NSi-Fus): a novel and efficient biosorbent for water treatment and solid phase extraction of Mg(II) and Ca(II).
- Effect of type of emulsifiers and antioxidants on oxidative stability, colour and fatty acid profile of low-fat beef burgers enriched with unsaturated fatty acids and phytosterols.
- Effect of Oyster Shell Powder on Quality Properties and Storage Stability of Emulsion-type Pork Sausages
- Bioavailability of calcium from enriched meat products using Caco-2 cells
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