Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage

Author:

Jimenez-Colmenero F.,Cofrades S.,Herrero A.M.,Solas M.T.,Ruiz-Capillas C.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

1. Chemical deterioration of frozen bovine muscle at −4°C;Awad;Journal of Food Science,1968

2. Use of carrageenan and konjac flour gel in low-fat restructured pork nuggets;Berry;Food Research International,1996

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

4. Influence of the starch content in the viscoelastic properties of surimi gels;Campo;Journal of Food Engineering,2008

5. Rheological properties of concentrated suspensions: application to foodstuffs;Carreau,2002

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