Influence of oat β-glucan and canola oil addition on the physico-chemical properties of low-fat beef burgers

Author:

Szpicer Arkadiusz1ORCID,Onopiuk Anna1ORCID,Półtorak Andrzej1,Wierzbicka Agnieszka1

Affiliation:

1. Department of Technique and Food Development; Warsaw University of Life Sciences-SGGW; Warsaw Poland

Funder

Polish Ministry of Science and Higher Education

Faculty of Human Nutrition and Consumers Sciences

Warsaw University of Life Sciences (WULS)

Optimizing of Beef Production in Poland

European Regional Development Fund

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference52 articles.

1. Investigation of the effects of Inulin and β-Glucan on the physical and sensory properties of low-fat beef burgers containing vegetable oils: Optimisation of the formulation using d-optimal mixture design;Afshari;Food Technology and Biotechnology,2015

2. Physico-chemical properties of functional low-fat beef burgers: Fatty acid profile modification;Afshari;LWT - Food Science and Technology,2017

3. Extraction and characterization of beta-D-glucan from oat for industrial utilization;Ahmad;International Journal of Biological Macromolecules,2010

4. Perspective of β-Glucan as functional ingredient for food industry;Ahmad;Journal of Nutrition and Food Sciences,2012

5. Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters;Álvarez;Meat Science,2013

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