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Elsevier电子期刊(5)
ACS电子期刊(1)
在“
Elsevier电子期刊
”中,
命中:
5
条,耗时:0.0349834 秒
在所有数据库中总计命中:
6
条
1.
Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl
作者:
Larissa Aparecida Agostinho
dos
Santos
Alves
a
;
José
;
Manuel Lorenzo
b
;
Carlos Antonio Alvarenga Gonç
;
alves
a
;
Bibiana
Alves
dos
Santos
c
;
Rosane Teresinha Heck
d
;
Alexandre José
;
Cichoski
d
;
Paulo Cezar Bastianello Campagnol
a
;
d
;
paulocampagnol@gmail.com
关键词:
Low-sodium
;
Meat products
;
Flavor enhancers
;
Sensory properties
刊名:Meat Science
出版年:2017
2.
Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers
作者:
Larissa Aparecida Agostinho
dos
Santos
Alves
a
;
José
;
Manuel Lorenzo
b
;
Carlos Antonio Alvarenga Gonç
;
alves
a
;
Bibiana
Alves
dos
Santos
c
;
Rosane Teresinha Heck
d
;
Alexandre José
;
Cichoski
d
;
Paulo Cezar Bastianello Campagnol
a
;
d
;
paulocampagnol@gmail.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Sausage
;
Low fat
;
Fat replacer
;
Pork skin
;
Green banana flour
刊名:Meat Science
出版年:2016
3.
Monosodium glutamate, disodium inosinate, disodium guanylate, lysine and taurine improve the sensory quality of fermented cooked sausages with 50 % and 75 % replacement of NaCl with KCl
作者:
Bibiana
Alves
dos
Santos
;
Paulo Cezar Bastianello Campagnol
;
Marcelo Ant?nio Morgano
;
Marise Aparecida Rodrigues Pollonio
关键词:
Potassium chloride
;
Monosodium glutamate
;
Disodium inosinate
;
Disodium guanylate
;
Lysine
;
Taurine
刊名:Meat Science
出版年:2014
4.
The effect of yeast extract addition on quality of fermented sausages at low NaCl content
作者:
Paulo Cezar Bastianello Campagnol
;
Bibiana
Alves
dos
Santos
;
Roger Wagner
;
Nelcindo Nascimento Terra
;
Marise Aparecida Rodrigues Pollonio
关键词:
Fermented sausages
;
Sodium reduction
;
Yeast extract
;
Potassium chloride
;
Volatile compounds
刊名:Meat Science
出版年:2011
5.
Application of lysine, taurine, disodium inosinate and disodium guanylate in fermented cooked sausages with 50 % replacement of NaCl by KCl
作者:
Paulo Cezar Bastianello Campagnol
;
Bibiana
Alves
dos
Santos
;
Marcelo Antonio Morgano
;
Nelcindo Nascimento Terra
;
Marise Aparecida Rodrigues Pollonio
关键词:
Sodium level reduction
;
Potassium chloride
;
Lysine
;
Taurine
;
Disodium inosinate
;
Disodium guanylate
刊名:Meat Science
出版年:2011
1
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