scholarly journals Evaluation of Sodium Alignate as a Fat Replacer on Processing and Shelf-life of Low-fat Ground Pork Patties

2007 ◽  
Vol 20 (4) ◽  
pp. 588-597 ◽  
Author(s):  
Manish Kumar ◽  
B. D. Sharma ◽  
R. R. Kumar
Keyword(s):  
Shelf Life ◽  
Low Fat ◽  
Fat Replacer ◽  
Ground Pork ◽  
Pork Patties

Efficacy of Composite Fat Replacer Mixture of Sodium Alginate and Carrageenan for Development of Low Fat Pork Patties

2018 ◽  
Vol 8 (5) ◽  
pp. 1
Author(s):  
Vishal Kumbhar ◽  
Manish Chatli ◽  
Rajesh Wagh ◽  
Pavan Kumar ◽  
Om Malav ◽  
...  
Keyword(s):  
Sodium Alginate ◽  
Low Fat ◽  
Fat Replacer ◽  
Pork Patties

scholarly journals Efficacy of Sweet Potato Powder and Added Water as Fat Replacer on the Quality Attributes of Low-fat Pork Patties

2014 ◽  
Vol 28 (2) ◽  
pp. 252-259 ◽  
Author(s):  
Akhilesh K. Verma ◽  
Manish Kumar Chatli ◽  
Devendra Kumar ◽  
Pavan Kumar ◽  
Nitin Mehta
Keyword(s):  
Sweet Potato ◽  
Quality Attributes ◽  
Low Fat ◽  
Fat Replacer ◽  
Added Water ◽  
Potato Powder ◽  
Pork Patties

scholarly journals Utilization of wheat germ oil and wheat bran fiber as fat replacer for the development of low‐fat beef patties

2021 ◽  
Author(s):  
Anam Khalid ◽  
Muhammad Sohaib ◽  
Muhammad Tahir Nadeem ◽  
Farhan Saeed ◽  
Ali Imran ◽  
...  
Keyword(s):  
Wheat Bran ◽  
Wheat Germ ◽  
Wheat Germ Oil ◽  
Low Fat ◽  
Fat Replacer ◽  
Beef Patties

Efficacy of lemon albedo as fat replacer for development of ultra low fat chicken patties

2021 ◽  
Author(s):  
Anita M. Chappalwar ◽  
Vikas Pathak ◽  
Meena Goswami ◽  
Arun kumar Verma ◽  
V. Rajkumar
Keyword(s):  
Low Fat ◽  
Fat Replacer ◽  
Chicken Patties

Texture, lipid oxidation and sensory characteristics of ground pork patties prepared with commercially available salts

LWT ◽  
2013 ◽  
Vol 50 (2) ◽  
pp. 408-413 ◽  
Author(s):  
K.N. Bess ◽  
D.D. Boler ◽  
M.A. Tavárez ◽  
H.K. Johnson ◽  
F.K. McKeith ◽  
...  
Keyword(s):  
Lipid Oxidation ◽  
Sensory Characteristics ◽  
Ground Pork ◽  
Pork Patties

Impact of Xanthan Gum as Fat Replacer on Characteristics of Low Fat Kariesh Cheese

2016 ◽  
Vol 11 (3) ◽  
pp. 106-113
Author(s):  
H.A. Murad ◽  
Sahar H. Mohamed ◽  
Asmaa G. Abu-El- Khair ◽  
E.A. Azab ◽  
Maha A. Khalil
Keyword(s):  
Xanthan Gum ◽  
Low Fat ◽  
Fat Replacer

scholarly journals The Comparative Effect of Carrot and Lemon Fiber as a Fat Replacer on Physico-chemical, Textural, and Organoleptic Quality of Low-fat Beef Hamburger

2015 ◽  
Vol 35 (3) ◽  
pp. 370-381 ◽  
Author(s):  
Eda Demirok Soncu ◽  
Nuray Kolsarici ◽  
Neslihan Cicek ◽  
Gorsen Salman Ozturk ◽  
Ilker T. Akoglu ◽  
...  
Keyword(s):  
Low Fat ◽  
Comparative Effect ◽  
Fat Replacer ◽  
Organoleptic Quality ◽  
Physico Chemical
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