Fat Reduction and Replacement by Olive Oil in Bologna Type Cooked Sausage. Quality and Nutritional Aspects

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ISSN Print: 2157-944X
ISSN Online: 2157-9458

Website: https://www.scirp.org/journal/fns
E-mail: fns@scirp.org

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Submission

"Fat Reduction and Replacement by Olive Oil in Bologna Type Cooked Sausage. Quality and Nutritional Aspects"
written by Fatima Beiloune, Tomas Bolumar, Stefan Toepfl, Volker Heinz,
published by Food and Nutrition Sciences, Vol.5 No.7, 2014

has been cited by the following article(s):

[1]	Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications
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[2]	Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage
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[3]	4.1 Photoxidation of lipids and proteins of raw chicken and beef meats during storage under commercial retail conditions
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[4]	4.3 Influence of pork back fat replacement by hempseed oil emulsion on the oxidative stability of lipids and proteins in cooked sausages
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[5]	The sensory quality of allergen‐controlled, fat‐reduced, salt‐reduced pork‐ostrich sausages during storage
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[6]	Innovative generation of delivery systems containing bioactive compounds to finally be incorporated into food products.
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[7]	Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids
	Scientia Agricola, 2015

[8]	Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil
	Polish Journal of Food and Nutrition Sciences, 2015

[9]	酪蛋白酸钠-葵花籽油协同对乳化肠品质特性的影响
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[1]	Partial replacement of pork fat by Echium oil in reduced sodium bologna sausages: technological, nutritional and stability implications Journal of the Science of Food and Agriculture, 2020 DOI:10.1002/jsfa.10070

[2]	Effects of partial replacement of pork back fat by a camellia oil gel on certain quality characteristics of a cooked style Harbin sausage Meat Science, 2018 DOI:10.1016/j.meatsci.2018.08.011

[3]	The sensory quality of allergen-controlled, fat-reduced, salt-reduced pork-ostrich sausages during storage Journal of the Science of Food and Agriculture, 2017 DOI:10.1002/jsfa.8421

[4]	Influence of animal fat substitution by vegetal fat on Mortadella-type products formulated with different hydrocolloids Scientia Agricola, 2015 DOI:10.1590/0103-9016-2014-0387

[5]	Fat Reduction and Replacement in Dry-Cured Fermented Sausage by Using High Pressure Processing Meat as Fat Replacer and Olive Oil Polish Journal of Food and Nutrition Sciences, 2015 DOI:10.1515/pjfns-2015-0026

[6]	The Influence of Chemistry on New Foods and Traditional Products SpringerBriefs in Molecular Science, 2014 DOI:10.1007/978-3-319-11358-6_3