Konjac gel fat analogue for use in meat products: Comparison with pork fats

Author:

Jiménez-Colmenero F.,Cofrades S.,Herrero A.M.,Fernández-Martín F.,Rodríguez-Salas L.,Ruiz-Capillas C.

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

1. Official methods of analysis of AOAC International;AOAC,2000

2. Thermal gelation of meat batters as a function of type and level of fat and protein content;Barreto;Zeitschrift fur Lebensmittel-Untersuchung und-Forschung,1996

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

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

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

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