ArticleFoods (Basel, Switzerland)2024
Application of Xylo-Oligosaccharide-Rich Gel Emulsion as a Fat Replacer in Sausages.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Food-Grade Emulsion Gels as Nutrient Delivery Systems-Standardized Workflow for Fabrication, Characterization, and Application.Gels (Basel, Switzerland) · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
Abstract
Xylo-oligosaccharides (XOS) are functional oligosaccharides obtained from xylan present in lignocellulosic material. This study investigated the effects of replacing pork fat with functional xylo-oligosaccharide gel emulsion (XGE) on the chemical and physical structure of developed meat products. The product's centesimal composition, energy value, pH, color parameters, and microstructure were analyzed. The results showed that replacing pork fat with XGE reduced the total lipid content by approximately 30%, and provided a desirable lipidic profile with reduced thrombogenicity and atherogenicity indices. A microstructure analysis showed that products with partial and full pork fat replacement presented a more compact structure than the control formulation. Thus, XGE is a viable alternative to replace pork fat in meat products since it maintains similar physicochemical and technological properties to the original products and contributes to the development of healthier meat products with prebiotic properties, lower fat content, and, consequently, lower energetic value.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.