The effect of different meat types on the in vitro digestibility of starch and protein in meat noodles
Author:
Publisher
Elsevier BV
Subject
Agricultural and Biological Sciences (miscellaneous),Agronomy and Crop Science,Food Science
Reference24 articles.
1. Consumption of processed red meat and its impact on human health: a review;Libera;Int. J. Food Sci. Technol.,2021
2. Texture-modified foods for the elderly: status, technology and opportunities;Aguilera;Trends Food Sci. Technol.,2016
3. Evidence-based recommendations for optimal dietary protein intake in older people: a position paper from the PROT-AGE Study Group;Bauer;J. Am. Med. Dir. Assoc.,2013
4. Drying characteristics and physical and nutritional properties of shrimp meat as affected by different traditional drying techniques;Akonor;International journal of food science,2016
5. Evaluation of cooking, microstructure, texture and sensory quality characteristics of shrimp meat‐based pasta;Kadam;J. Texture Stud.,2012
Cited by 3 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. The impact of dietary fibers on the construction and molecular network of extrusion-based 3D-printed chicken noodles: Unlocking the potential of specialized functional food;Food Chemistry;2025-01
2. The effects of different types of polysaccharides on the structure and physical properties of W/O/W emulsions under varying pH conditions;Journal of the Science of Food and Agriculture;2024-06-03
3. Applying Resistant Starch to Improve the Gel and Water Retention of Reduced-Fat Pork Batter;Gels;2024-05-19
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3