Development of a novel homogenizer using the vane pump-grinder technology for the production of meat batter-Reference-Cited by-同舟云学术

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Development of a novel homogenizer using the vane pump-grinder technology for the production of meat batter

Published:2016-01 Issue: Volume:169 Page:10-17
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Irmscher Stefan B.,Gibis Monika,Herrmann Kurt,Kohlus Reinhard,Weiss Jochen

Funder

German Ministry of Economics and Energy

FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn)

Publisher

Elsevier BV

Subject

Food Science

Reference37 articles.

1. Einfluss des Kutterprozesses auf die Brühwurst;Ambrosiadis;Fleischwirtschaft,1981

2. Brühwurst-Herstellung – Zerkleinerung des Bindegewebes und Temperaturführung;Ambrosiadis;Fleischwirtschaft,1984

3. Cutting System, in Particular for a Fine Milling Machine;Anonymous,2009

4. Official methods of analysis of the association of official analytical chemists;AOAC,1995

5. Importance of fat emulsification and protein matrix characteristics in meat batters stability;Barbut;J. Muscle Foods,1995

Cited by 7 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. A review on the relation between grinding process and quality of ground meat;Meat Science;2023-11

2. From-Toilet-to-Freezer: A Review on Requirements for an Automatic Protocol to Collect and Store Human Fecal Samples for Research Purposes;Biomedicines;2023-09-28

3. Influence of Finely Chopped Meat Addition on Quality Parameters of Minced Meat;Applied Sciences;2022-10-20

4. Impact of food structure on the compatibility of heated WPI–pectin-complexes in meat dispersions;Food & Function;2018

5. Substitution of ice by a curing salt solution during meat batter production using the vane pump-grinder technology;LWT - Food Science and Technology;2016-05

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