Effects of interesterified vegetable oils and sugar beet fibre on the quality of Turkish-type salami

Summary Turkish‐type salami is an emulsion type product that is only shelf stable at chilling temperature. The use of three interesterified vegetable oils (IVOs) prepared from either palm, cottonseed or olive oil (IPO, ICO and IOO, respectively) together with 2% sugar beet fibre (SBF) (

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Bibliographische Detailangaben
Veröffentlicht in:	International journal of food science & technology 2005-02, Vol.40 (2), p.177-185
Hauptverfasser:	Javidipour, I, Vural, H, Ozbas, O.O, Tekin, A
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences color Cottonseed oil dietary fiber esterification Fat industries fat substitutes fatty acid composition fiber content flavor Food industries Fundamental and applied biological sciences. Psychology ingredients interesterification meat quality olive oil palm oil palm oils plant fibers salami sugar beet Sugar industries texture total dietary fibre unsaturated fatty acids water holding capacity
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Beschreibung
Zusammenfassung:	Summary Turkish‐type salami is an emulsion type product that is only shelf stable at chilling temperature. The use of three interesterified vegetable oils (IVOs) prepared from either palm, cottonseed or olive oil (IPO, ICO and IOO, respectively) together with 2% sugar beet fibre (SBF) (
ISSN:	0950-5423 1365-2621
DOI:	10.1111/j.1365-2621.2004.00928.x