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2021
Supplemental material, sj-pdf-3-fst-10.1177_1082013220980586 for Inulin gelled emulsion as a fat replacer and fiber carrier in healthier Bologna sausage by Camila de Souza Paglarini, Vitor Andre Silva Vidal, Maristela Midori Ozaki, Ana Paula Badan Ribeiro, Oigres Daniel Bernardinelli, Ana Karoline Ferreira Ignácio Câmara, Ana M Herrero, Claudia Ruiz-Capillas, Edvaldo Sabadini and Marise Aparecida Rodrigues Pollonio in Food Science and Technology International
International Journal of Food Science & Technology, 2018
PubMed, 2017
The present study aimed to investigate the possibility of reducing energy content in emulsion type sausages by replacing fat with inulin. In the manufactured product, the fat content was reduced to 6%-18% and replaced by inulin and water. The quality of the resulting product was determined by chemical and texture profile analyses (TPA), color measurement and sensory evaluation. The results showed that replacing fat with inulin led to a significant energy content reduction of up to 64% (with 6% inulin and 12% water). In addition, color measurement, sensory evaluation and TPA were comparable to the traditional product in the inulin treated samples. The overall acceptability of all experimental groups was adequate; therefore, inulin is suggested as a good replacement for fat in emulsion type sausages.
Food Structure, 2019
Food Structure, 2014
Food Science and Technology (Campinas), 2015
2015
Food Science and Technology (Campinas), 2015
CyTA - Journal of Food
Food Science and Technology International, 2016
The aim of this work was to study the influence of the binary and ternary combinations of bovine plasma proteins (BPP), inulin (I) and κ-carrageenan (C) in the overall quality of fat-reduced sausages. The influence of these components over different properties (chemical composition, weight loss after cooking, emulsion stability, texture profile and sensory analysis of fat-reduced sausages) was studied and compared against two samples, one without fat reduction and another a fat-reduced sample without addition of texturing agents. In this sense, a full factorial experimental design of two levels with central point was used. The samples containing BPP+I and BPP+C showed a synergy in which the binary combinations presented higher values of moisture and protein content than the samples containing the individual components. The reduction of fat content increases the values of hardness and decreases the values of springiness. Samples with 5% BPP (w/w) and binary combinations of BPP+C and ...
Foods
Fat reduction in meat products represents a technological challenge, as it affects the physicochemical and sensory properties of foods. The objective of the present investigation was to develop reduced-fat pork and chicken meatballs. In the initial stage, a survey was performed on 387 individuals, in order to determine the consumer perception of the meaning of a healthy meatball and the likelihood that they would consume such a product. In the second stage, four pork and chicken meatball formulations were developed: control meatballs (AC), meatballs with inulin (AI), meatballs with fructo-oligosaccharides (AF), and meatballs with inulin and fructo-oligosaccharides (AM). In the third stage, physicochemical properties were evaluated (water activity, humidity, fat, protein, ash, weight loss, pH, color, and texture) and a sensorial profile was created with semi-trained panelists for the four meatball formulations. In the fourth stage, AI was selected as the meatball with sensorial and p...
Bulletin of the Society for Near Eastern Studies in Japan, 2017
Humanities and Social Sciences Journal, 2023
in F. Cambi, D. Mastroianni, V. Nizzo, F. Pignataro, S. Sanchirico (a cura di), Landscapes – Paesaggi culturali (Atti della Giornata di Studi tenutasi a Roma, Museo Nazionale Etrusco di Villa Giulia, il 30 maggio 2019, 2021
Aisthesis: Revista chilena de investigaciones estéticas, 2016
Strategic Organization, 2019
Virus research, 2017
SSRN Electronic Journal
Proceedings of the Second International Symposium on Business Modeling and Software Design, 2012
Otolaryngology-Head and Neck Surgery, 2011
Journal of Biotechnology, 2019
Flavour and Fragrance Journal, 2012
Mémoires de l'Académie nationale de Metz, 2011