M.T. Solas

Effects of different plant polysaccharides as fat substitutes on the gel properties, microstructure and digestion characteristics of myofibrillar protein

A review on food spoilage mechanisms, food borne diseases and commercial aspects of food preservation and processing

Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage

Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed