Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran

Improving the nutritional profile of sausages through the addition of dietary fiber might affect appetite, sensory characteristics, and liking differently depending on the fiber source. This study investigates the sensory characteristics and consumer acceptance of sausages with 10% (w/w) fat and add...

Descripción completa

Detalles Bibliográficos
Autores principales: Arildsen Jakobsen, Louise Margrethe, Vuholm, Stine, Aaslyng, Margit Dall, Kristensen, Mette, Sørensen, Karina Vejrum, Raben, Anne, Kehlet, Ursula
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Blackwell Publishing Ltd 2014
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4237483/
https://www.ncbi.nlm.nih.gov/pubmed/25473511
http://dx.doi.org/10.1002/fsn3.126

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4237483/
https://www.ncbi.nlm.nih.gov/pubmed/25473511
http://dx.doi.org/10.1002/fsn3.126

Ejemplares similares