Effects of replacing fat with Perilla seed on the characteristics of meatballs-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effects of replacing fat with Perilla seed on the characteristics of meatballs

Published:2020-03 Issue: Volume:161 Page:107995
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Ran Miao,Chen Changyong,Li Cuiqin,He Laping,Zeng Xuefeng

Funder

Key Agricultural Project of Guizhou Province

Guizhou Province major projects

National Key R&D Program of China

National Natural Science Foundation of China

Qiankehe talents project

High-level innovative talents training project of Guizhou province

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

1. A comparison of fat-holding between beef burgers and emulsion sausages;Andersson;Journal of the Science of Food and Agriculture,2000

2. Official methods of analysis of AOAC international;AOAC,1996

3. A pilot study: Effects of dietary supplementation with α-linolenic acid-enriched Perilla seed oil on bronchial asthma;Ashida;Allergology International,1997

4. Rheological behaviour of commercial cooked meat products evaluated by tensile test and texture profile analysis (TPA);Ávila;Meat Science,2014

5. Potential use of organogels to replace animal fat in comminuted meat products;Barbut;Meat Science,2016

Cited by 31 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. From Waste to Consumption: Tomato Peel Flour in Hamburger Patty Production;Foods;2024-07-15

2. A comprehensive review on nutritional, nutraceutical, and industrial perspectives of perilla (Perilla frutscens L.) seeds – An orphan oilseed crop;Heliyon;2024-06

3. Comprehensive Characterisation of Perilla Seed Oil for Potential Applications as a Bioactive Food Ingredient - Review;Food Reviews International;2024-05-08

4. Perilla seed oil high internal phase emulsion improve the gel properties of myofibrillar protein;Food Chemistry: X;2024-03

5. Acorn (Quercus ithaburensis) Flour's effect on the physicochemical, textural, and sensory characteristics of raw and cooked beef meatballs;International Journal of Gastronomy and Food Science;2024-03

同舟云学术

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