Chemical composition of alkaline‐pretreated sugarcane bagasse and its effects on the physicochemical characteristics of fat‐replaced sausage-Reference-Cited by-同舟云学术

Chemical composition of alkaline‐pretreated sugarcane bagasse and its effects on the physicochemical characteristics of fat‐replaced sausage

Published:2021-09-23 Issue:11 Volume:56 Page:5989-5999
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Sompugdee Chokchai¹²,Quan Vo Minh²,Sriroth Klanarong¹,Sukyai Prakit²^ORCID

Affiliation:

1. Mitrphol Innovation and Research Center Co., Ltd Phu Khiao Thailand

2. Cellulose for Future Materials and Technologies Special Research Unit Department of Biotechnology Faculty of Agro‐Industry Kasetsart University Bangkok Thailand

Funder

Thailand Research Fund

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15345

Reference56 articles.

1. An effective redox system for bleaching cotton cellulose

2. Environmental friendly method for the extraction of coir fibre and isolation of nanofibre

3. Production of Low-Fat Emulsified Cooked Sausages Using Amorphous Cellulose Gel

4. Partial replacement of meat and fat with hydrated wheat fiber in beef burgers decreases caloric value without reducing the feeling of satiety after consumption

5. Energy, exergy and exergoenvironmental analyses of a sugarcane bagasse power cogeneration system

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