Food-grade filler particles as an alternative method to modify the texture and stability of myofibrillar gels

Author:

Gravelle Andrew J.,Barbut Shai,Marangoni Alejandro G.ORCID

Publisher

Springer Science and Business Media LLC

Subject

Multidisciplinary

Reference47 articles.

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2. Tornberg, E. Effects of heat on meat proteins – Implications on structure and quality of meat products. Meat Sci. 70, 493–508 (2005).

3. WHO. Global Strategy on Diet, Physical Activity and Health. World Heal. Organ. 2002 (2004).

4. Jiménez-Colmenero, F. Technologies for developing low-fat meat products. Trends Food Sci. Technol. 7, 41–48 (1996).

5. Jiménez-Colmenero, F. Healthier lipid formulation approaches in meat-based functional foods. Technological options for replacement of meat fats by non-meat fats. Trends Food Sci. Technol. 18, 567–578 (2007).

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