A novel strategy for simultaneous reduction of salt and animal fat in burger using a taste contrast system based on double emulsion-Reference-Cited by-同舟云学术

A novel strategy for simultaneous reduction of salt and animal fat in burger using a taste contrast system based on double emulsion

Published:2023 Issue: Volume:7 Page:100644
ISSN:2665-9271
Container-title:Current Research in Food Science
language:en
Short-container-title:Current Research in Food Science

Author:

Hashemi Hadi,Eskandari Mohammad Hadi,Hosseini Seyed Mohammad Hashem^ORCID

Funder

Iran National Science Foundation

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference41 articles.

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3. Improved oxidative stability and sensory quality of beef hamburgers enriched with a phenolic extract from olive vegetation water;Barbieri;Antioxidants,2021

4. Optimisation of octinyl succinic anhydride starch stablised W1/O/W2 emulsions for oral destabilisation of encapsulated salt and enhanced saltiness;Chiu;Food Hydrocoll.,2017

5. Reducing salt: a challenge for the meat industry;Desmond;Meat Sci.,2006

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