Technological and sensorial role of yeast β-glucan in meat batter reformulations

Author:

Apostu Paul Mihai,Mihociu Tamara Elena,Nicolau Anca Ioana

Funder

Unitatea Executiva pentru Finantarea Invatamantului Superior, a Cercetarii, Dezvoltarii si Inovarii

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference35 articles.

1. AACC (1979) A practical measurement of water hydration capacity of protein materials. In: Quinn JR, Paton D (eds) Cereal chemistry. Food Research Institute, Research Branch, Agriculture Canada, Ottawa. https://www.aaccnet.org/publications/cc/backissues/1979/Documents/Chem56_38.pdf

2. AOAC (2016) AOAC. In: Latimer G Jr (ed) Official Methods of Analysis (OMA), 20th edn. AOAC International. ISBN:0935584870. http://www.eoma.aoac.org/methods/info.asp?ID=33145

3. Aaslyng MD, Vestergaard C, Koch AG (2014) The effect of salt reduction on sensory quality and microbial growth in hotdog sausages, bacon, ham and salami. Meat Sci 96:47–55. doi: 10.1016/j.meatsci.2013.06.004

4. Álvarez D, Barbut S (2013) Effect of inulin, β-glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters. Meat Sci 94:320–327. doi: 10.1016/j.meatsci.2013.02.011

5. Bourne MC (1978) Texture profile analysis. Food Technol 32:62–66

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