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International Journal of Food Properties Volume 23, 2020 - Issue 1
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Research Article

Quality of fat-reduced frankfurter formulated with unripe banana by-products and pre-emulsified sunflower oil

Jailson PereiraKey Lab of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, ChinaView further author information
,
Sarfaraz Ahmed BrohiKey Lab of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, ChinaView further author information
,
Sathuvan MalairajKey Lab of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, ChinaView further author information
,
Wangang ZhangKey Lab of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, ChinaCorrespondence[email protected]
View further author information
&
Guang-Hong ZhouKey Lab of Meat Processing and Quality Control, MOE, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, Nanjing Agricultural University, Nanjing, ChinaView further author information
Pages 420-433 | Received 19 Sep 2019, Accepted 15 Feb 2020, Published online: 03 Mar 2020

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Nill Campos-González, Julián Andrés Gómez-Salazar, Abel Cerón-García, Jose M. Lorenzo, Eva M. Santos, Paulo C. B. Campagnol & María Elena Sosa-Morales. (2023) Approaches to Assess the Functionality of Meat Products Made from the Incorporation of Vegetable By-Products: A Review. Food Reviews International 0:0, pages 1-25.
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Li Liu, Biaou Oscar Ode Boni, Muhammad Wajid Ullah, Fuyu Qi, Xiaohong Li, Zhijun Shi & Guang Yang. (2022) Cellulose: A promising and versatile Pickering emulsifier for healthy foods. Food Reviews International 0:0, pages 1-31.
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Alyne Alves Nunes OLIVEIRA, Eliana de Fátima Marques de MESQUITA & Angela Aparecida Lemos FURTADO. (2022) Use of bacterial cellulose as a fat replacer in emulsified meat products: review. Food Science and Technology 42.
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Heba Sayed Mostafa. (2021) Banana plant as a source of valuable antimicrobial compounds and its current applications in the food sector. Journal of Food Science 86:9, pages 3778-3797.
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Iftikhar Hussain Badar, Haotian Liu, Qian Chen, Xiufang Xia & Baohua Kong. (2021) Future trends of processed meat products concerning perceived healthiness: A review. Comprehensive Reviews in Food Science and Food Safety 20:5, pages 4739-4778.
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Diego Salazar, Mirari Arancibia, Lenin Calderón, María Elvira López-Caballero & María Pilar Montero. (2021) Underutilized Green Banana (Musa acuminata AAA) Flours to Develop Fiber Enriched Frankfurter-Type Sausages. Foods 10:5, pages 1142.
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Talita A. Comunian, Marluci P. Silva & Clitor J.F. Souza. (2021) The use of food by-products as a novel for functional foods: Their use as ingredients and for the encapsulation process. Trends in Food Science & Technology 108, pages 269-280.
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Carlos Pasqualin Cavalheiro, Maurício Costa Alves da Silva, Claudia Ruiz-Capillas & Ana M. Herrero. 2021. Valorization of Agri-Food Wastes and By-Products. Valorization of Agri-Food Wastes and By-Products 347 369 .

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