Evaluation of the effect of yellow konjac flour-κ-carrageenan mixed gels and red koji rice extracts on the properties of restructured meat using response surface methodology-Reference-Cited by-同舟云学术

Evaluation of the effect of yellow konjac flour-κ-carrageenan mixed gels and red koji rice extracts on the properties of restructured meat using response surface methodology

Published:2018-03-20 Issue:5 Volume:55 Page:1781-1788
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Widjanarko Simon Bambang^ORCID,Amalia Qory,Hermanto Mochamad Bagus,Mubarok Ahmad Zaki

Funder

Directorate of Higher Education, Ministry of Research, Technology and Higher Education, Republic of Indonesia

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-018-3092-3/fulltext.html

Reference35 articles.

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3. Chin K, Keeton J, Longnecker M, Lamkey J (1999) Utilization of soy protein isolate and konjac blends in a low-fat bologna (model system). Meat Sci 53:45–57

4. Chin KB, Go MY, Xiong YL (2009) Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: effect of salt level and transglutaminase incubation. Meat Sci 81:565–572

5. Ferguson LR (2010) Meat and cancer. Meat Sci 84:308–313

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