| dc.contributor.author |
Drosinos, EH |
en |
| dc.contributor.author |
Paramithiotis, S |
en |
| dc.date.accessioned |
2014-06-06T06:51:45Z |
|
| dc.date.available |
2014-06-06T06:51:45Z |
|
| dc.date.issued |
2012 |
en |
| dc.identifier.issn |
17226996 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5671 |
|
| dc.relation.uri |
http://www.scopus.com/inward/record.url?eid=2-s2.0-84869389141&partnerID=40&md5=9697c9dd983a041eec95a4550f21cca1 |
en |
| dc.subject |
Dry fermented sausages |
en |
| dc.subject |
Fermented meats |
en |
| dc.subject |
Natural curing |
en |
| dc.subject |
Sodium and nitrite reduction |
en |
| dc.subject.other |
Animal fat |
en |
| dc.subject.other |
Dry fermented sausage |
en |
| dc.subject.other |
Meat products |
en |
| dc.subject.other |
Nitrite reduction |
en |
| dc.subject.other |
Nutritional properties |
en |
| dc.subject.other |
Meats |
en |
| dc.subject.other |
Animalia |
en |
| dc.title |
Effective strategies towards healthier fermented meat products |
en |
| heal.type |
other |
en |
| heal.publicationDate |
2012 |
en |
| heal.abstract |
Fermented meat products have been intensively criticised mainly due to the utilisation of animal fat and additives such as sodium chloride and nitrites. Therefore, considerable amount of effort has been given towards replacing these ingredients without negatively affecting safety, quality or sensorial perception of the final products. Moreover, the addition of ingredients with enhanced nutritional properties is very desirable in order to obtain products with healthier nutritional attributes. In the present article, the most effective strategies towards healthier fermented meat are presented. |
en |
| heal.journalName |
Agro Food Industry Hi-Tech |
en |
| dc.identifier.issue |
5 |
en |
| dc.identifier.volume |
23 |
en |
| dc.identifier.spage |
42 |
en |
| dc.identifier.epage |
44 |
en |