Effect of phosphates substitution with carboxymethyl cellulose and konjac glucomannan on quality characteristics of low‐fat emulsion sausage-Reference-Cited by-同舟云学术

Effect of phosphates substitution with carboxymethyl cellulose and konjac glucomannan on quality characteristics of low‐fat emulsion sausage

Published:2021-12-22 Issue:2 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Jommark Naruemon¹^ORCID,Chantarathepthimakul Savarak¹,Ratana‐arporn Pattama²

Affiliation:

1. Division of Food Safety Management and Technology Department of Sciences Faculty of Science and Technology Rajamangala University of Technology Krungthep Bangkok Thailand

2. Department of Fishery Products Faculty of Fisheries Kasetsart University Bangkok Thailand

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16256

Reference46 articles.

1. Quality characteristics and storage stability of reduced‐calorie mung bean marzipan incorporated with konjac flour and pumpkin;Akesowan A.;International Food Research Journal,2017

2. Effects of types and amounts of stabilizers on physical and sensory characteristics of cloudy ready‐to‐drink mulberry fruit juice

3. Possibility of Making Low-fat Sausages from Duck Meat with Addition of Rice Flour

4. Application of CMC as Thickener on Nanoemulsions Based on Olive Oil: Physical Properties and Stability

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