Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters-Reference-Cited by-同舟云学术

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Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters

Published:2013-07 Issue:3 Volume:94 Page:320-327
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Álvarez D.,Barbut S.

Publisher

Elsevier BV

Subject

Food Science

Reference44 articles.

1. Prediction of meat emulsion stability using reflection photometry;Álvarez;Journal of Food Engineering,2007

2. Physical, chemical and sensory characteristics of cooked meat emulsion style products containing vegetable oils;Ambrosiadis;International Journal of Food Science and Technology,1996

3. Official Methods of Analysis;AOAC,1996

4. Inulin: A review of nutritional and health implications;Boeckner;Advanced in Food and Nutrition Research,2001

5. Texture profile analysis;Bourne;Food Technology,1978

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