Replacement of pork back fat with pre-emulsion of wheat (Triticum aestivumL.) sprout and collagen and its optimization for reduced-fat patties-Reference-Cited by-同舟云学术

Replacement of pork back fat with pre-emulsion of wheat (Triticum aestivumL.) sprout and collagen and its optimization for reduced-fat patties

Published:2018-01-05 Issue:4 Volume:42 Page:e13576
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Kim Tae-Kyung¹,Hwang Ko-Eun²,Sung Jung-Min¹,Park Jong-Dae¹,Kim Myung-Ho¹,Jeon Ki-Hong¹,Kim Young-Boong¹,Choi Yun-Sang¹^ORCID

Affiliation:

1. Food Processing Research Center, Korean Food Research Institute; Wanju 55365 Republic of Korea

2. Department of Animal Sciences, Meat Science and Muscle Biology Laboratory; University of Wisconsin-Madison; 1805 Linden Drive, Madison, WI 53706 USA

Funder

Ministry of Science ICT and Future Planning

Agri-Bio Industry Technology Development Program, Ministry of Agriculture, Food and Rural Affairs

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.13576/fullpdf

Reference21 articles.

1. Effects of kimchi powder on quality characteristics of semi-dried pork jerky;An;Korean Journal for Food Science of Animal Resources,2010

2. Quality characteristics of cookies made with added wheat sprout powder;An;Korean Journal of Food and Cookery Science,2015

3. Bourne , M. C. 1978 Food Technology 32 7 62 66

4. Storage stability of low-fat beef frankfurters formulated with carrageenan or carrageenan with pectin;Candogan;Meat Science,2003

5. Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers;Choe;Meat Science,2013

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