Rheological, Storage Stability and Sensory Profiling of Low-Fat Yoghurt Fortified with Red Capsicum Carotenoids and Inulin

2016 ◽  
Vol 41 (4) ◽  
pp. e13067 ◽  
Author(s):  
Shalini Gaur Rudra ◽  
Prerna Nath ◽  
Charanjit Kaur ◽  
Santanu Basu
Keyword(s):  
Storage Stability ◽  
Low Fat ◽  
Red Capsicum

Storage stability of low-fat chicken sausages

2006 ◽  
Vol 72 (4) ◽  
pp. 311-319 ◽  
Author(s):  
S.C. Andrés ◽  
M.E. Garcı́a ◽  
N.E. Zaritzky ◽  
A.N. Califano
Keyword(s):  
Storage Stability ◽  
Low Fat

STORAGE STABILITY OF LOW FAT GOSHTABA INCORPORATED WITH SODIUM ALGINATE AS FAT REPLACER.

2017 ◽  
Vol 5 (8) ◽  
pp. 115-120
Author(s):  
Heena Jalal ◽  
◽  
Mir Salahuddin ◽  
SyedArshid Hussain. ◽  
◽  
...  
Keyword(s):  
Sodium Alginate ◽  
Storage Stability ◽  
Low Fat ◽  
Fat Replacer

Storage Stability of Low-fat Ground Beef Made with Lower Value Cuts of Beef

1994 ◽  
Vol 59 (1) ◽  
pp. 6-9 ◽  
Author(s):  
K.B. BULLOCK ◽  
D.L. HUFFMAN ◽  
W.R. EGBERT ◽  
W.B. MIKEL ◽  
D.D. BRADFORD ◽  
...  
Keyword(s):  
Storage Stability ◽  
Ground Beef ◽  
Low Fat

Quality characteristics and storage stability of low-fat tofu prepared with defatted soy flours treated by supercritical-CO2 and hexane

LWT ◽  
2019 ◽  
Vol 100 ◽  
pp. 237-243 ◽  
Author(s):  
Kyo-Yeon Lee ◽  
M. Shafiur Rahman ◽  
Ah-Na Kim ◽  
Khalid Gul ◽  
Sung-Won Kang ◽  
...  
Keyword(s):  
Supercritical Co2 ◽  
Storage Stability ◽  
Quality Characteristics ◽  
Low Fat ◽  
And Storage

The Research on the Hydrolysis and Application of the Starch from Mung Beans

2014 ◽  
Vol 933 ◽  
pp. 86-90
Author(s):  
Di Rui Mao ◽  
Feng Guo Du ◽  
Hai Cheng Hong ◽  
Guang Ren Sun
Keyword(s):  
Production Technology ◽  
Reaction Temperature ◽  
Substrate Concentration ◽  
Water Retention ◽  
Storage Stability ◽  
Retention Rate ◽  
Enzyme Hydrolysis ◽  
Low Fat ◽  
Hydrolysis Time ◽  
Freeze Thaw

In this paper, the production technology and application of carbohydrate-based fat mimics (CBFM) from starch of mung beans was studied for further exploitation. The starch of mung beans was hydrolyzed by enzyme and used in processing of low-fat sausage as fat mimics. The condition of enzyme hydrolysis is that enzyme recruitment was 6 U/g, the substrate concentration was 15%, the hydrolysis time was 15min, the reaction temperature of 85°C. The best formula is adding amount of CBFM 14%, starch 15%, water 16%, carrageenan 0.9%. Compared to the non-simulated fat sausage, the cooking loss of the low-fat sausage was reduction, adhesion increases, water retention rate increases, fat content reduces, freeze-thaw stability has increased, which avoids sausage retrogradation and increases the storage stability of the products.

Effects of feeding diets containing different fat supplements to swine on the visual properties and storage stability of low-fat sausage

Meat Science ◽  
1993 ◽  
Vol 33 (2) ◽  
pp. 231-244 ◽  
Author(s):  
M.F. Miller ◽  
P.O. Ahmed ◽  
S.D. Shackelford ◽  
K.D. Haydon ◽  
J.O. Reagan
Keyword(s):  
Storage Stability ◽  
Low Fat ◽  
Fat Supplements ◽  
Feeding Diets ◽  
Visual Properties ◽  
And Storage
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