Search Results - "Berizi, E."

Reduction of NaCl in cooked ham by modification of the cooking process and addition of seaweed extract (Palmaria palmata) by Barbieri, G., Barbieri, Ge, Bergamaschi, M., Francheschini, M., Berizi, E.

“…The reduction of salt content in cooked ham was achieved by modifying the heating parameters and adding the water-soluble extract of Palmaria palmata as…”
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The use of inulin as fat replacer and its effect on texture and sensory properties of emulsion type sausages by Berizi, E, Shekarforoush, S S, Mohammadinezhad, S, Hosseinzadeh, S, Farahnaki, A

“…The present study aimed to investigate the possibility of reducing energy content in emulsion type sausages by replacing fat with inulin. In the manufactured…”
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