Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions-Reference-Cited by-同舟云学术

Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions

Published:2022-11 Issue: Volume:193 Page:108931
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Pinton Mariana Basso,Lorenzo José Manuel,Seibt Ana Carolina Mendes Dias,dos Santos Bibiana Alves,da Rosa Jordana Lima,Correa Leticia Pereira,Cichoski Alexandre José,Campagnol Paulo Cezar Bastianello

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Ultrasound and meat quality: A review;Alarcon-Rojo;Ultrasonics Sonochemistry,2019

2. Official methods of analysis;AOAC,2006

3. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

4. Mineral metabolism, mortality, and morbidity in maintenance hemodialysis;Block;Journal of the American Society of Nephrology,2004

5. Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum;Bruna;Meat Science,2001

Cited by 15 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. Quantitative proteomics provides new insights into the mechanism underlying textural property improvement in frankfurters by ultrasound treatment combined with κ-carrageenan;Food Hydrocolloids;2025-02

2. Effect of chickpea protein modified with combined heating and high-pressure homogenization on enhancing the gelation of reduced phosphate myofibrillar protein;Food Chemistry;2025-01

3. Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder;Meat Science;2024-10

4. Influence of seaweed dietary fibre as a potential alternative to phosphates on the quality profiles and flavour attributes of frankfurters;Meat Science;2024-07

5. Replacement of alkaline phosphate with flaxseed cake and its impact on mortadella's technological, oxidative, microbiological, and sensory aspects;International Journal of Food Science & Technology;2024-05-24