Jakob Søltoft-Jensen

Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment

Alberto Grossi, Jakob Søltoft-Jensen, Jes C. Knudsen et al. · Meat Science · 2012 · 97 citations

High Pressure Treatment, Potato Starch, Carrot Fibre +4

Synergistic cooperation of high pressure and carrot dietary fibre on texture and colour of pork sausages

Alberto Grossi, Jakob Søltoft-Jensen, Jes C. Knudsen et al. · Meat Science · 2011 · 68 citations

Nutrition, Meat Packaging, Carrot Dietary Fibre +10

High pressure treatment of brine enhanced pork semitendinosus: Effect on microbial stability, drip loss, lipid and protein oxidation, and sensory properties

Alberto Grossi, Tomás Bolumar, Jakob Søltoft-Jensen et al. · Innovative Food Science & Emerging Technologies · 2013 · 63 citations

Drip Loss, High Pressure Treatment, Animal Nutrition +10

Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre

Sandie M. Møller, Alberto Grossi, Mette Christensen et al. · Meat Science · 2010 · 63 citations

Meat Packaging, Food Physic, High-pressure Processing +7

Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product

Dorte Juncher, Christian Vestergaard, Jakob Søltoft-Jensen et al. · Meat Science · 2000 · 52 citations

Meat Packaging, Food Analysis, Oxidative Stability +9