Influence of tallow replacement by oat β-glucan and canola oil on the fatty acid and volatile compound profiles of low-fat beef burgers
Author:
Affiliation:
1. Department of Technique and Food Development, Warsaw University of Life Sciences-WULS, Warsaw, Poland
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19476337.2019.1674924
Reference71 articles.
1. Investigation of the Effects of Inulin and β-glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimization of Formulation Using D-optimal Mixture Design
2. Physico-chemical properties of functional low-fat beef burgers: Fatty acid profile modification
3. Extraction and characterization of β-d-glucan from oat for industrial utilization
4. Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters
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