Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes-Reference-Cited by-同舟云学术

Emulsion and inulin stability of meat pate with reduced fat content as a function of sterilization regimes

Published:2021-12 Issue:4 Volume:41 Page:980-986
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

MOMCHILOVA Maria Marianovna¹,PETROVA Todorka Valkova¹,GRADINARSKA-IVANOVA Dilyana Nikolaeva²,YORDANOV Dinko Georgiev²^ORCID

Affiliation:

1. Agricultural Academy, Bulgaria

2. University of Food Technologies, Bulgaria

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/2020nahead/0101-2061-cta-fst27420.pdf

Reference36 articles.

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2. Effect of gradual heating and fat/oil type on fat stability, texture, color, and microstructure of meat batters;Barbut S.;Journal of Food Science,2016

3. The use of inulin as fat replacer and its effect on texture and sensory properties of emulsion type sausages;Berizi E.;Iranian Journal of Veterinary Research,2017

4. Heat-induced degradation of inulin;Böhm A.;European Food Research and Technology,2005

5. Saturated fatty acids and cardiovascular disease: replacements for saturated fat to reduce cardiovascular risk;Briggs M.;Health Care,2017

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