Use of bacterial cellulose as a fat replacer in emulsified meat products: review-Reference-Cited by-同舟云学术

Use of bacterial cellulose as a fat replacer in emulsified meat products: review

Published:2021-08-06 Issue: Volume: Page:
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

OLIVEIRA Alyne Alves Nunes¹^ORCID,MESQUITA Eliana de Fátima Marques de¹,FURTADO Angela Aparecida Lemos²

Affiliation:

1. Universidade Federal Fluminense, Brasil

2. Embrapa Agroindústria de Alimentos, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Reference81 articles.

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2. Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters;Álvarez D.;Meat Science,2013

3. Efecto de la composición y el de procesado sobre las propiedades tecnológicas y ópticas de las emulsiones cárnicas;Álvarez D.;Anales de Veterinaria de Murcia,2007

4. Production of healthier bologna type sausages using pork skin and green banana flour as a fat replacers;Alves L. A. A. S.;Meat Science,2016

5. The optimization of bacterial cellulose production and its applications: a review;Andriani D.;Cellulose,2020

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