机译:冷套或热套乳液凝胶组成,由健康的油混合物组成,以替代热处理的发酵香肠中的牛肉脂肪
Ege University Engineering Faculty Food Engineering Department 35100 Bornova Izmir Turkey;
Ege University Engineering Faculty Food Engineering Department 35100 Bornova Izmir Turkey;
Celal Bayar University Engineering Faculty Food Engineering Department 45110 Manisa Turkey;
Celal Bayar University Engineering Faculty Food Engineering Department 45110 Manisa Turkey;
Ege University Engineering Faculty Food Engineering Department 35100 Bornova Izmir Turkey;
Gelled emulsion; Peanut oil; Linseed oil; Turkish sausage; Sucuk; Healthier meat products;
机译:亚麻籽油凝胶乳液:干发酵香肠中成功的脂肪替代品
机译:菊粉基乳液填充凝胶在富含益生元和PUFA的干发酵香肠中作为脂肪替代品
机译:酯交换植物油替代牛肉脂肪和尾脂肪对土耳其半干发酵香肠品质特性的影响
机译:用橄榄油代替乳状香肠中的牛肉脂肪。
机译:健康的干发酵香肠的质量特性该混合物由以动物油脂替代品的油凝胶或乳化凝胶结构的橄榄和奇亚油的混合物配制而成
机译:用橄榄油和油凝胶混合物制定健康干发酵香肠的质量特征,在油凝胶或乳液凝胶中为动物脂肪替代品