An attempt to use a barley fibre preparation containing β‐glucan in the production of functional canned meat-Reference-Cited by-同舟云学术

An attempt to use a barley fibre preparation containing β‐glucan in the production of functional canned meat

Published:2021-09-21 Issue:12 Volume:56 Page:6258-6267
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Słowiński Mirosław¹^ORCID,Miazek Joanna¹,Dasiewicz Krzysztof¹^ORCID,Cegiełka Aneta¹^ORCID

Affiliation:

1. Department of Food Technology and Assessment Institute of Food Sciences Warsaw University of Life Sciences 166 Nowoursynowska Street Warsaw 02‐787 Poland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15335

Reference40 articles.

1. Physicochemical and functional properties of barley β-glucan as affected by different extraction procedures

2. Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters

3. AOAC. (1994). Official Methods of Analysis of AOAC International. Test Method AOAC 991.43‐1994: Total soluble and insoluble dietary fiber in foods. Enzymatic‐gravimetric method MES‐TRIS buffer. Association of Official Analytical Chemists Gaithersburg MD USA.

4. Technological and sensorial role of yeast β-glucan in meat batter reformulations

5. Baryłko‐Pikielna N.&Matuszewska I.(2009).Sensoryczne badania żywności. Podstawy—Metody—Zastosowania. Pp. 89–108 163–179. Kraków Polska: Wydawnictwo Naukowe PTTŻ.

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