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...

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Veröffentlicht in:Food Sci Nutr
Hauptverfasser: Arildsen Jakobsen, Louise Margrethe, Vuholm, Stine, Aaslyng, Margit Dall, Kristensen, Mette, Sørensen, Karina Vejrum, Raben, Anne, Kehlet, Ursula
Format: Artigo
Sprache:Inglês
Veröffentlicht: Blackwell Publishing Ltd 2014
Schlagworte:
Original Research
Online Zugang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4237483/
https://ncbi.nlm.nih.gov/pubmed/25473511
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.126
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