Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage-Reference-Cited by-同舟云学术

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Effect of Buckwheat (Fagopyrum esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage

Published:2018-10 Issue:5 Volume:38 Page:927-935
ISSN:1225-8563
Container-title:Korean journal for food science of animal resources
language:en
Short-container-title:Korean J Food Sci Anim Resour

Author:

Lee Sol-Hee,Kim Gye-Woong,Choe Juhui,Kim Hack-Youn

Funder

Kongju National University

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://www.kosfaj.org/download/download_pdf?doi=10.5851/kosfa.2018.e25

Reference29 articles.

1. Effect of starch type and its modifications on physicochemical properties of bologna-type sausage produced with sheep tail fat;Aktaş;Meat Sci,2006

2. Dietary fibers meat processing;Backers;Int Food Market Technol,1997

3. Purification and characterization of a flavonol 3-O-beta-heterodisaccharidase from the dried herb of Fagopyrum esculentum Moench;Baumgertel;Phytochemistry,2003

4. Amaranthus and buckwheat protein concentrate effects on an emulsion-type meat product;Bejosano;Meat Sci,1998

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Amaranth and buckwheat grains: Nutritional profile, development of functional foods, their pre-clinical cum clinical aspects and enrichment in feed;Current Research in Food Science;2024

2. Influence of different cooking methods on quality characteristics and nutritional value of gluten-free beef burger patties formulated with walnut oil, safflower oil and buckwheat;Meat Science;2023-10

3. Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour;International Journal of Food Properties;2023-02-06

4. Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder;Food Science of Animal Resources;2022-05

5. Frankfurter-Type Sausage Enriched with Buckwheat By-Product as a Source of Bioactive Compounds;Foods;2022-02-25

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