Low‐fat, High Added‐water Bologna Formulated with Texture‐modifying Ingredients
- 1 May 1991
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 56 (3), 643-647
- https://doi.org/10.1111/j.1365-2621.1991.tb05347.x
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Low‐fat, High‐added Water Bologna: Effects of Massaging, Preblending, and Time of Addition of Water and Fat on Physical and Sensory CharacteristicsJournal of Food Science, 1990
- EFFECTS OF SUBSTITUTING ADDED WATER FOR FAT ON THE TEXTURAL, SENSORY, AND PROCESSING CHARACTERISTICS OF BOLOGNA1Journal of Muscle Foods, 1990
- Effects of Preblending, Reduced Fat and Salt Levels on Frankfurter CharacteristicsJournal of Food Science, 1987
- Effect of Starch of Textural Properties of Surimi GelJournal of Food Science, 1987
- Comminuted Meat Products: Functional and Microstructural Effects of Fillers and Meat IngredientsCanadian Institute of Food Science and Technology Journal, 1986
- COMPARISON OF TWO INSTRUMENTAL METHODS WITH SENSORY TEXTURE OF PROTEIN GELS2Journal of Texture Studies, 1985
- Evaluation of the Water Binding Properties of Food Hydrocolloids by Physical/Chemical Methods and in a Low Fat Meat EmulsionJournal of Food Science, 1983
- Functionality of Fillers in Comminuted Meat ProductsCanadian Institute of Food Science and Technology Journal, 1979
- GUIDELINES TO TRAINING A TEXTURE PROFILE PANELJournal of Texture Studies, 1973
- Meat Pigments, Spectrophotometric Determination of Color Change in Cured MeatJournal of Agricultural and Food Chemistry, 1957