Characterisation and microstructure of reduced-fat chicken patties made with a novel polymer from Agrobacterium radiobacter k84-Reference-Cited by-同舟云学术

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Characterisation and microstructure of reduced-fat chicken patties made with a novel polymer from Agrobacterium radiobacter k84

Published:2015-04 Issue: Volume:173 Page:1150-1157
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Calliari Caroline Maria,de Souza Evandro Leite,Castro-Goméz Raúl Jorge Hernan,Honório Vanessa Gonçalves,Magnani Marciane

Funder

CAPES

CNPq

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference52 articles.

1. Why food microstructure?;Aguilera;Journal of Food Engineering,2005

2. Microstructural principles of food processing and engineering;Aguilera,1990

3. Official methods of analysis;AOAC,2005

4. Compendium of methods for the microbiological examination of foods (p. 676);APHA,2001

5. Quality assessment of local and franchise beef and chicken burgers;Babji;Pertanika Journal Tropical and Agricultural Science,2000

Cited by 2 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. Evaluation of physicochemical and textural properties of myofibrillar protein gels and low-fat model sausage containing various levels of curdlan;Asian-Australasian Journal of Animal Sciences;2019-01-01

2. Application of guar–xanthan gum mixture as a partial fat replacer in meat emulsions;Journal of Food Science and Technology;2016-06

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