Can dietary fiber improve the technological characteristics and sensory acceptance of low-fat Italian type salami?

Bis-Souza, C V; Ozaki, M M; Vidal, V A S; Pollonio, M A R; Penna, A L B; Barretto, A C S

Bis-Souza, C V; Ozaki, M M; Vidal, V A S; Pollonio, M A R; Penna, A L B; Barretto, A C S.

Afiliação

Bis-Souza CV; 1Meat and Meat Products Laboratory, Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, São José do Rio Preto, SP CEP 15054-000 Brazil.
Ozaki MM; 2Department of Food Technology, School of Food Engineering, University of Campinas UNICAMP, Street Monteiro Lobato, 80, Campinas, SP 13083-862 Brazil.
Vidal VAS; 2Department of Food Technology, School of Food Engineering, University of Campinas UNICAMP, Street Monteiro Lobato, 80, Campinas, SP 13083-862 Brazil.
Pollonio MAR; 2Department of Food Technology, School of Food Engineering, University of Campinas UNICAMP, Street Monteiro Lobato, 80, Campinas, SP 13083-862 Brazil.
Penna ALB; 3Milk and Dairy Products Laboratory, Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, São José do Rio Preto, SP CEP 15054-000 Brazil.
Barretto ACS; 1Meat and Meat Products Laboratory, Department of Food Technology and Engineering, UNESP - São Paulo State University, Street Cristóvão Colombo, 2265, São José do Rio Preto, SP CEP 15054-000 Brazil.

J Food Sci Technol ; 57(3): 1003-1012, 2020 Mar.

Article em En | MEDLINE | ID: mdl-32123421

Palavras-chave

Fat substitute; Fermented sausage; Fructooligosaccharides; Improved redness; Inulin; α-Cyclodextrin

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Food Sci Technol Ano de publicação: 2020 Tipo de documento: Article País de publicação: Índia

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