Reducing phosphate in low sodium and low‐cost meat emulsions: A healthier approach-Reference-Cited by-同舟云学术

Reducing phosphate in low sodium and low‐cost meat emulsions: A healthier approach

Published:2021-04-16 Issue:6 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Vidal Vitor A. S.¹²^ORCID,Paglarini Camila S.¹^ORCID,Santos José R.¹,Pollonio Marise A. R.¹

Affiliation:

1. Faculty of Food Engineering University of Campinas Campinas Brazil

2. Departament de Nutrició, Ciències de l'Alimentació i Gastronomia Facultat de Farmàcia i Ciències de l'Alimentació Universitat de Barcelona Santa Coloma de Gramenet Spain

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15528

Reference62 articles.

1. Effects of salt and phosphate levels on the emulsion properties of fresh and frozen hen meats;Arslan S.;African Journal of Biotechnology,2006

2. Use of phosphates in meat products;Bach N.;African Journal of Biotechnology,2011

3. Effect of sodium level on the microstructure and texture of whey protein isolate gels

4. Health Risks Associated with Meat Consumption: A Review of Epidemiological Studies

5. Red meats: Time for a paradigm shift in dietary advice

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