Mixture design approach for the development of reduced fat lamb patties with carboxymethyl cellulose and inulin-Reference-Cited by-同舟云学术

Mixture design approach for the development of reduced fat lamb patties with carboxymethyl cellulose and inulin

Published:2019-02-19 Issue:4 Volume:7 Page:1328-1336
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Guedes‐Oliveira Juliana M.¹²^ORCID,Costa‐Lima Bruno R. C.¹³,Oliveira Denize⁴,Neto Adelino¹,Deliza Rosires⁴⁵,Conte‐Junior Carlos A.¹⁵^ORCID,Guimarães Carlos Frederico M.¹

Affiliation:

1. Faculdade de Veterinária, Departamento de Tecnologia de Alimentos Universidade Federal Fluminense Niterói Brazil

2. Departamento de Tecnologia de Alimentos Instituto Federal de Educação, Ciência e Tecnologia da Paraíba Sousa Brazil

3. Department of Animal and Food Sciences University of Kentucky Lexington Kentucky

4. Embrapa Agroindústria de Alimentos Rio de Janeiro Brazil

5. Instituto de Química, Centro de Tecnologia Universidade Federal do Rio de Janeiro Rio de Janeiro Brazil

Funder

Fundação Carlos Chagas Filho de Amparo à Pesquisa do Estado do Rio de Janeiro

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.965

Reference43 articles.

1. Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters

2. AMSA Meat color measurement guidelines 2012 American Meat Science Association Champaign IL 100

3. Understanding consumers' perception of lamb meat using free word association

4. The effect of whey protein concentrates and hydrocolloids on the texture and colour characteristics of chicken sausages

5. Technological strategies to produce functional meat burgers

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