Extruded meat alternatives made from Maillard‐reacted beef bone hydrolysate and plant proteins. PartII– application in sausages
Author:
Affiliation:
1. School of Food and Advanced Technology Massey University Private Bag 11222 Palmerston North 4442 New Zealand
2. Riddet Institute Massey University Private Bag 11222 Palmerston North 4442 New Zealand
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14362
Reference35 articles.
1. Conversion of amino acid residues in proteins and amino acid homopolymers to carbonyl derivatives by metal‐catalyzed oxidation reactions;Amici A.;Journal of Biological Chemistry,1989
2. Detection and Localization of Oxidized Proteins in Muscle Cells by Fluorescence Microscopy
3. Influence of carrageenan addition on turkey meat sausages properties
4. System parameters and product properties response of soybean protein extruded at wide moisture range
5. Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction
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