High Pressure-Cooking of Chicken Meat Batters with Starch, Egg White, and Iota Carrageenan-Reference-Cited by-同舟云学术

High Pressure-Cooking of Chicken Meat Batters with Starch, Egg White, and Iota Carrageenan

Published:2008-06-28 Issue:2 Volume:63 Page:267-271
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

FERNANDEZ P.,COFRADES S.,SOLAS M.T.,CARBALLO J.,COLMENERO F. JIMÉNEZ

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1998.tb15723.x/fullpdf

Reference34 articles.

1. Influence of K+ and Ca++ on the rheological and gelation properties of reduced fat pork sausages containing carrageenans;Barbut;Lebensm. Wiss. Technol,1989

2. Effect of carrageenan on processing and quality characteristics of low-fat frankfurters;Bloukas;J. Muscle Foods,1997

3. Texture profile analysis;Bourne;Food Technol,1978

4. Starch and egg white influence on properties of bologna sausage as related to fat content;Carballo;J. Food Sci,1995

Cited by 42 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of high hydrostatic pressure assisted enzymatic tenderization on goose meat texture and myofibril protein;LWT;2023-07

2. Textural and sensory qualities of low-calorie surimi with carrageenan inserted as a protein substitute using coaxial extrusion 3D food printing;Journal of Food Engineering;2022-11

3. Pressurization technique: principles and impact on quality of meat and meat products;Food and Agricultural Immunology;2022-05-23

4. The Use of Potassium Chloride and Tapioca Starch to Enhance the Flavour and Texture of Phosphate- and Sodium-Reduced Low Fat Breakfast Sausages Manufactured Using High Pressure-Treated Meat;Foods;2021-12-22

5. Combined Effect of High-Pressure Processing with Spice Extracts on Quality of Low-Salt Sausage during Refrigerated Storage;Foods;2021-10-28