In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With Pectin-Reference-Cited by-同舟云学术

In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With Pectin

Published:2019-05-27 Issue:6 Volume:84 Page:1331-1339
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Santiaguín‐Padilla Aarón Jonary¹,Peña‐Ramos Etna Aida¹^ORCID,Pérez‐Gallardo Alfonso¹²,Rascón‐Chu Agustin¹,González‐Ávila Marisela¹³,González‐Ríos Humberto¹,González‐Noriega Julio A¹,Islava‐Lagarda Thalia¹

Affiliation:

1. Centro de Investigación en Alimentación y Desarrollo, A.C.Meat Science and Technology Lab. Carr. Gustavo Astiazaran No. 46 Hermosillo Sonora México

2. Centro de Desarrollo Tecnológico de Sigma‐Alimentos, S.A.Measurements and Texture Analysis Laboratory Dr. Cantú 2777 Monterrey Nuevo León México

3. Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, A.C.Medical and Pharmaceutical Biotechnology Lab. Av. Normalistas 800 Guadalajara Jalisco México

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14626

Reference45 articles.

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2. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

3. Determination of mono- and diglycerides by capillary gas chromatography: results of a collaborative study and the standardized method

4. The effects of carrageenan and pectin on some quality characteristics of low-fat beef frankfurters

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