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Carhuancho-Colca KP, Silva-Paz RJ, Elías-Peñafiel C, Salvá-Ruiz BK, Encina-Zelada CR. Comparison of Vegetarian Sausages: Proximal Composition, Instrumental Texture, Rapid Descriptive Sensory Method and Overall Consumer Liking. Foods 2024; 13:1733. [PMID: 38890961 PMCID: PMC11171470 DOI: 10.3390/foods13111733] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2024] [Revised: 05/24/2024] [Accepted: 05/29/2024] [Indexed: 06/20/2024] Open
Abstract
The aim of the present research was to determine if the developed ovo-vegetarian sausage (SO), which was made with 15% chickpea flour, 51% albumin and 34% soy protein concentrate, exhibited improved physicochemical and sensory characteristics compared to vegetarian sausages available on the local market (classic vegan sausage, SC; vegan fine herb sausage, SH; and quinoa sausage, SQ). According to the physicochemical results, the developed sample, SO, presented significant differences (p < 0.05) compared to the others, including higher protein content, lower pH and a higher a* value. Three types of sensory analyses were conducted-flash profile, overall liking and purchase intention (to determine consumers' willingness to purchase the product)-with the first involving 15 consumers and the second and third involving 60 participants each. Descriptors for each sample were determined using the vocabulary provided by consumers in the flash profile analysis. Descriptors for SO included 'elastic', 'smell of cooked corn', 'characteristic flavor', 'pasty', 'soft' and 'pastel color', contributing to its greater overall liking and purchase intention compared to the others. Through the hierarchical multiple factor analysis, a positive correlation was observed between the texture and sensory descriptors of the flash profile. Conversely, a correlation was found between the physicochemical characteristics (pH, aw, color) and overall liking and purchase intention.
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Affiliation(s)
- Karen P. Carhuancho-Colca
- Departamento de Tecnología de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n Lima 12, Lima 15024, Peru; (K.P.C.-C.); (C.E.-P.)
| | - Reynaldo J. Silva-Paz
- EP Ingeniería de Industrias Alimentarias, Facultad de Ingeniería y Arquitectura, Universidad Peruana Unión, Chosica, Lima 15464, Peru;
- Escuela de Ingeniería en Industrias Alimentarias, Departamento de Ingeniería, Universidad Nacional de Barranca, Av. Toribio de Luzuriaga N° 376 Mz J. Urb. La Florida, Barranca 15169, Peru
| | - Carlos Elías-Peñafiel
- Departamento de Tecnología de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n Lima 12, Lima 15024, Peru; (K.P.C.-C.); (C.E.-P.)
- Instituto de Investigación de Bioquímica y Biología Molecular (IIBBM), Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n Lima 12, Lima 15024, Peru
| | - Bettit K. Salvá-Ruiz
- Universidad Le Cordon Bleu, Av. General Salaverry 3180, Magdalena del Mar, Lima 15076, Peru;
| | - Christian R. Encina-Zelada
- Departamento de Tecnología de Alimentos, Facultad de Industrias Alimentarias, Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n Lima 12, Lima 15024, Peru; (K.P.C.-C.); (C.E.-P.)
- Instituto de Investigación de Bioquímica y Biología Molecular (IIBBM), Universidad Nacional Agraria La Molina (UNALM), Av. La Molina s/n Lima 12, Lima 15024, Peru
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2
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Lemus-Conejo A, Rivero-Pino F, Montserrat-de la Paz S, Millan-Linares MC. Nutritional composition and biological activity of narrow-leafed lupins (Lupinus angustifolius L.) hydrolysates and seeds. Food Chem 2023; 420:136104. [PMID: 37059020 DOI: 10.1016/j.foodchem.2023.136104] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2023] [Revised: 03/27/2023] [Accepted: 04/01/2023] [Indexed: 04/05/2023]
Abstract
Lupins are an interesting source of nutrients, part of the Fabaceae family. More specifically, narrow-leafed lupin (Lupinus angustifolius L.) is a legume, largely produced in Australia, which is used both for human food and animal fodder. There is a growing interest in plant proteins-derived products due to benefits for the ecosystem and lower production costs compared to traditional animal sources of protein. This review aimed to summarize major and minor chemical components in Lupinus angustifolius L., and potential health benefits of this plant and product thereof. In particular, the protein fraction of Lupinus and their biological properties are described. L. angustifolius seed and proteins by-products can be used as a valuable source of high value-added compounds for diverse food products with the goal to maximize its economic value.
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3
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Chukwuejim S, Utioh A, Choi TD, Aluko RE. Lupin Seed Proteins: A Comprehensive Review of Composition, Extraction Technologies, Food Functionality, and Health Benefits. FOOD REVIEWS INTERNATIONAL 2023. [DOI: 10.1080/87559129.2023.2191701] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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4
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Exploration of the Nutritional and Functional Properties of Underutilized Grains as an Alternative Source for the Research of Food-Derived Bioactive Peptides. Nutrients 2023; 15:nu15020351. [PMID: 36678223 PMCID: PMC9864886 DOI: 10.3390/nu15020351] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/16/2022] [Accepted: 01/05/2023] [Indexed: 01/12/2023] Open
Abstract
The estimated increase in world population will lead to a deterioration in global food security, aggravated in developing countries by hidden hunger resulting from protein deficiency. To reduce or avoid this crisis, a dietary shift towards the consumption of sustainable, nutrient-rich, and calorically efficient food products has been recommended by the FAO and WHO. Plant proteins derived from grains and seeds provide nutritionally balanced diets, improve health status, reduce poverty, enhance food security, and contain several functional compounds. In this review, the current evidence on the nutritional and functional properties of underutilized grains is summarized, focusing on their incorporation into functional foods and the role of their proteins as novel source of bioactive peptides with health benefits.
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5
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OLIVEIRA AAN, GUIMARÃES JDT, FURTADO AAL, MESQUITA EDFMD. Effect of the addition of bacterial cellulose on the texture and color properties of sausages obtained from mechanically separated meat from Nile tilapia (Oreochromis niloticus L.). FOOD SCIENCE AND TECHNOLOGY 2023. [DOI: 10.1590/fst.81522] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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6
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Sun G, Xiong Y, Feng X, Fang Z. Effects of incorporation of hempseed meal on the quality attributes of chicken sausage. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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7
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dos Santos M, da Rocha DAVF, Bernardinelli OD, Oliveira Júnior FD, de Sousa DG, Sabadini E, da Cunha RL, Trindade MA, Pollonio MAR. Understanding the Performance of Plant Protein Concentrates as Partial Meat Substitutes in Hybrid Meat Emulsions. Foods 2022; 11:foods11213311. [PMID: 36359925 PMCID: PMC9657839 DOI: 10.3390/foods11213311] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 10/18/2022] [Accepted: 10/20/2022] [Indexed: 11/25/2022] Open
Abstract
Hybrid meat products are an excellent strategy to incorporate plant proteins into traditional meat formulations considering recent market trends focusing on the partial reduction in red meat content. In this work, we evaluated the effects of different concentrated plant proteins (soy, pea, fava bean, rice, and sunflower) in partially replacing meat in meat emulsion model systems. Soy, pea, and sunflower proteins showed great compatibility with the meat matrix, giving excellent emulsion stability and a cohesive protein network with good fat distribution. Otherwise, adding rice and fava bean proteins resulted in poor emulsion stability. Color parameters were affected by the intrinsic color of plant proteins and due to the reduction in myoglobin content. Both viscoelastic moduli, G′ and G″ decreased with the incorporation of plant proteins, especially for rice and fava bean. The temperature sweep showed that myosin denaturation was the dominant effect on the G′ increase. The water mobility was affected by plant proteins and the proportion between immobilized and intermyofibrillar water was quite different among treatments, especially those with fava bean and rice proteins. In vitro protein digestibility was lower for hybrid meat emulsion elaborated with rice protein. It is concluded that soy, pea, and mainly sunflower proteins have suitable compatibility with the meat matrix in emulsified products.
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Affiliation(s)
- Mirian dos Santos
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas, 13083-862, SP, Brazil
| | | | | | - Fernando Divino Oliveira Júnior
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas, 13083-862, SP, Brazil
| | - Diógenes Gomes de Sousa
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas, 13083-862, SP, Brazil
| | - Edvaldo Sabadini
- Instituto de Química, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas 13083-862, SP, Brazil
| | - Rosiane Lopes da Cunha
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas, 13083-862, SP, Brazil
| | - Marco Antonio Trindade
- Faculdade de Zootecnia e Engenharia de Alimentos, Universidade de São Paulo, Avenida Duque de Caxias Norte 225, Jardim Elite, Pirassununga 13635-900, SP, Brazil
| | - Marise Aparecida Rodrigues Pollonio
- Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas (Unicamp), Cidade Universitária Zeferino Vaz, Campinas, 13083-862, SP, Brazil
- Correspondence: ; Tel.: +55-19-35214002
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Development of Novel Gluten-Free Sausage Based on Chickpea, Corn Flour, and HPMC. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:3616887. [PMID: 35685249 PMCID: PMC9174016 DOI: 10.1155/2022/3616887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 02/25/2022] [Revised: 04/26/2022] [Accepted: 05/17/2022] [Indexed: 11/18/2022]
Abstract
The present work was carried out to study the effectiveness of substitution of wheat flour with different levels of chickpea flour, corn flour, and hydroxypropyl methylcellulose (HPMC) for the production of gluten-free sausages. The prepared sausages were subjected to physicochemical, color, texture, thermal, and sensory analyses 24 h after production. Proximate chemical composition indicated that the protein content was raised by the addition of chickpea flour. The result of thermal analysis indicated that the addition of chickpea flour increased To, Tp, Tf, and ΔH and decreased ∆W1. Textural properties revealed that hardness was higher in samples containing chickpea flour and adhesiveness, chewiness, and gumminess were lower in samples with chickpea flour and corn flour. Sensorial properties showed that there were no significant differences between samples except the sample containing 6% chickpea flour. Based on the obtained results, it seems that the sample containing 4% corn flour, 6% chickpea flour, and 0.3% HPMC had the best formulation.
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9
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Mena B, Hutchings S, Ha M, Ashman H, Shand PJ, Warner RD. Effect of age on sensory perception of beef patties with varying firmness. Meat Sci 2022; 192:108869. [DOI: 10.1016/j.meatsci.2022.108869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 04/04/2022] [Accepted: 05/25/2022] [Indexed: 10/18/2022]
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10
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Mumyapan M, Aktaş N, Gerçekaslan KE. Seed Pumpkin Flour as a Dietary Fiber Source in
Bologna‐Type
Sausages. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16586] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Mübeccel Mumyapan
- University of Nevşehir Hacı Bektaş Veli Faculty of Engineering Architecture, Department of Food Engineering Nevşehir Turkey
| | - Nesimi Aktaş
- University of Nevşehir Hacı Bektaş Veli Faculty of Engineering Architecture, Department of Food Engineering Nevşehir Turkey
| | - Kamil Emre Gerçekaslan
- University of Nevşehir Hacı Bektaş Veli Faculty of Engineering Architecture, Department of Food Engineering Nevşehir Turkey
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11
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Ma KK, Greis M, Lu J, Nolden AA, McClements DJ, Kinchla AJ. Functional Performance of Plant Proteins. Foods 2022; 11:foods11040594. [PMID: 35206070 PMCID: PMC8871229 DOI: 10.3390/foods11040594] [Citation(s) in RCA: 53] [Impact Index Per Article: 26.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2022] [Revised: 02/05/2022] [Accepted: 02/09/2022] [Indexed: 02/01/2023] Open
Abstract
Increasingly, consumers are moving towards a more plant-based diet. However, some consumers are avoiding common plant proteins such as soy and gluten due to their potential allergenicity. Therefore, alternative protein sources are being explored as functional ingredients in foods, including pea, chickpea, and other legume proteins. The factors affecting the functional performance of plant proteins are outlined, including cultivars, genotypes, extraction and drying methods, protein level, and preparation methods (commercial versus laboratory). Current methods to characterize protein functionality are highlighted, including water and oil holding capacity, protein solubility, emulsifying, foaming, and gelling properties. We propose a series of analytical tests to better predict plant protein performance in foods. Representative applications are discussed to demonstrate how the functional attributes of plant proteins affect the physicochemical properties of plant-based foods. Increasing the protein content of plant protein ingredients enhances their water and oil holding capacity and foaming stability. Industrially produced plant proteins often have lower solubility and worse functionality than laboratory-produced ones due to protein denaturation and aggregation during commercial isolation processes. To better predict the functional performance of plant proteins, it would be useful to use computer modeling approaches, such as quantitative structural activity relationships (QSAR).
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Affiliation(s)
- Kai Kai Ma
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; (K.K.M.); (M.G.); (J.L.); (A.A.N.); (D.J.M.)
| | - Maija Greis
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; (K.K.M.); (M.G.); (J.L.); (A.A.N.); (D.J.M.)
- Department of Food and Nutrition, University of Helsinki, 00014 Helsinki, Finland
| | - Jiakai Lu
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; (K.K.M.); (M.G.); (J.L.); (A.A.N.); (D.J.M.)
| | - Alissa A. Nolden
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; (K.K.M.); (M.G.); (J.L.); (A.A.N.); (D.J.M.)
| | - David Julian McClements
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; (K.K.M.); (M.G.); (J.L.); (A.A.N.); (D.J.M.)
| | - Amanda J. Kinchla
- Department of Food Science, University of Massachusetts, Amherst, MA 01003, USA; (K.K.M.); (M.G.); (J.L.); (A.A.N.); (D.J.M.)
- Correspondence:
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12
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Effect of sorghum bran incorporation on the physicochemical and microbial properties of beef sausage during cold storage. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108544] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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13
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Câmara AKFI, Paglarini CDS, Vidal VAS, Dos Santos M, Pollonio MAR. Meat products as prebiotic food carrier. ADVANCES IN FOOD AND NUTRITION RESEARCH 2020; 94:223-265. [PMID: 32892834 DOI: 10.1016/bs.afnr.2020.06.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Key Words] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | | | - Mirian Dos Santos
- School of Food Engineering, State University of Campinas, Campinas, Brazil
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14
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Witte F, Smetana S, Heinz V, Terjung N. High-pressure processing of usually discarded dry aged beef trimmings for subsequent processing. Meat Sci 2020; 170:108241. [PMID: 32712348 DOI: 10.1016/j.meatsci.2020.108241] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 07/06/2020] [Accepted: 07/07/2020] [Indexed: 11/16/2022]
Abstract
In this study, we investigated if the usually discarded trimmings from dry aged beef can be incorporated into raw fermented sausages as a substitute for fresh beef without altering any major characteristics. Dry aged trimmings were subjected to high-pressure processing (600 MPa, 3 min hold) to reduce the bacterial load, achieving a 3-log reduction. HPP-treated dry aged beef trimmings were then incorporated into raw fermented sausages (60% pork and 40% beef). Beef was substituted with trimmings in different concentrations (7.5, 12.5, 25, 50, 100%). Due to the substitution, the water content of the sausages was reduced depending on the amount of beef substituted. Consequently, the sausages with substituted beef, for example, 50 and 100%, achieved the same water content after 5.4 and 3.7 days, respectively, than control sausage at day 9. However, the substitution (100%) affected the fat content, which contributes to significant differences (p < .05) in firmness during ripening.
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Affiliation(s)
- Franziska Witte
- DIL - Deutsches Institut für Lebensmitteltechnik/German Institute of Food Technologies e. V., Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrück, Germany
| | - Sergiy Smetana
- DIL - Deutsches Institut für Lebensmitteltechnik/German Institute of Food Technologies e. V., Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrück, Germany
| | - Volker Heinz
- DIL - Deutsches Institut für Lebensmitteltechnik/German Institute of Food Technologies e. V., Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrück, Germany
| | - Nino Terjung
- DIL - Deutsches Institut für Lebensmitteltechnik/German Institute of Food Technologies e. V., Prof.-v.-Klitzing-Str. 7, 49610 Quakenbrück, Germany.
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15
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Zhong L, Ali H, Fang Z, Wahlqvist ML, Hodgson JM, Johnson SK. Lupin seed coat as a promising food ingredient: physicochemical, nutritional, antioxidant properties, and effect of genotype and environment. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14460] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
Affiliation(s)
- Liezhou Zhong
- School of Public Health Curtin University Perth Western Australia 6102 Australia
| | - Hayder Ali
- School of Public Health Curtin University Perth Western Australia 6102 Australia
| | - Zhongxiang Fang
- Faculty of Veterinary and Agricultural Sciences The University of Melbourne Parkville Victoria 3010 Australia
| | - Mark L. Wahlqvist
- Monash Asia Institute Monash University Melbourne Victoria 3800 Australia
- Division of Population Health Science National Health Research Institutes Taipei 11503 Taiwan
| | - Jonathan M. Hodgson
- School of Medical and Health Sciences Edith Cowan University Joondalup Western Australia 6027 Australia
- Medical School Royal Perth Hospital Unit The University of Western Australia Perth Western Australia 6000 Australia
| | - Stuart K. Johnson
- School of Molecular and Life Sciences Faculty of Science and Engineering Curtin Health Innovation Research Institute Curtin University Bentley Western Australia 6102 Australia
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16
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Mena B, Fang Z, Ashman H, Hutchings S, Ha M, Shand PJ, Warner RD. Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14482] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Behannis Mena
- Faculty of Veterinary and Agricultural Sciences School of Agriculture and Food The University of Melbourne Parkville 3010Vic. Australia
| | - Zhongxiang Fang
- Faculty of Veterinary and Agricultural Sciences School of Agriculture and Food The University of Melbourne Parkville 3010Vic. Australia
| | - Hollis Ashman
- Faculty of Veterinary and Agricultural Sciences School of Agriculture and Food The University of Melbourne Parkville 3010Vic. Australia
| | - Scott Hutchings
- Faculty of Veterinary and Agricultural Sciences School of Agriculture and Food The University of Melbourne Parkville 3010Vic. Australia
| | - Minh Ha
- Faculty of Veterinary and Agricultural Sciences School of Agriculture and Food The University of Melbourne Parkville 3010Vic. Australia
| | - Phyllis J. Shand
- Department of Food and Bioproduct Sciences University of Saskatchewan Saskatoon S7N 5A8SK Canada
| | - Robyn D. Warner
- Faculty of Veterinary and Agricultural Sciences School of Agriculture and Food The University of Melbourne Parkville 3010Vic. Australia
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