Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders (Englisch)
- Neue Suche nach: Marchetti, L.
- Neue Suche nach: Andrés, S.C.
- Neue Suche nach: Califano, A.N.
- Neue Suche nach: Marchetti, L.
- Neue Suche nach: Andrés, S.C.
- Neue Suche nach: Califano, A.N.
In:
Food Science and Technology
;
51
, 2
;
514-523
;
2012
-
ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different binders
-
Beteiligte:
-
Erschienen in:Food Science and Technology ; 51, 2 ; 514-523
-
Verlag:
- Neue Suche nach: Elsevier Ltd
-
Erscheinungsdatum:09.12.2012
-
Format / Umfang:10 pages
-
ISSN:
-
DOI:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Elektronische Ressource
-
Sprache:Englisch
-
Schlagwörter:
-
Datenquelle:
Inhaltsverzeichnis – Band 51, Ausgabe 2
Zeige alle Jahrgänge und Ausgaben
Die Inhaltsverzeichnisse werden automatisch erzeugt und basieren auf den im Index des TIB-Portals verfügbaren Einzelnachweisen der enthaltenen Beiträge. Die Anzeige der Inhaltsverzeichnisse kann daher unvollständig oder lückenhaft sein.
- 397
-
Characteristics and functional properties of buckwheat protein–sugar Schiff base complexesGuo, Xiaona / Xiong, Youling L. et al. | 2012
- 405
-
aug-MIA-QSPR on the modeling of sweetness values of disaccharide derivativesNunes, Cleiton A. / Freitas, Matheus P. et al. | 2012
- 409
-
Rheological properties of water insoluble date fiber incorporated wheat flour doughAhmed, Jasim / Almusallam, Abdulwahab S. / Al-Salman, Fatimah / AbdulRahman, Mohamud H. / Al-Salem, Ebtihal et al. | 2012
- 417
-
Phenolic compounds and antioxidant properties of gooseberry as affected by in vitro digestionChiang, Chia-Jung / Kadouh, Hoda / Zhou, Kequan et al. | 2012
- 423
-
Significant amino acids in aroma compound profiling during yeast fermentation analyzed by PLS regressionProcopio, Susanne / Krause, Daniel / Hofmann, Thomas / Becker, Thomas et al. | 2012
- 433
-
Effect of modifier on the composition and antioxidant activity of carotenoid extracts from pumpkin (Cucurbita maxima) by supercritical CO2Shi, Xianquan / Wu, Hao / Shi, John / Xue, Sophia Jun / Wang, Dongfeng / Wang, Wenliang / Cheng, Anwei / Gong, Zhiqing / Chen, Xiangyan / Wang, Chengrong et al. | 2012
- 441
-
Comparing methods for extracting amaranthus starch and the properties of the isolated starchesVillarreal, Myriam E. / Ribotta, Pablo D. / Iturriaga, Laura B. et al. | 2012
- 448
-
Preparation and characterization of water-in-oil emulsions loaded with high concentration of l-ascorbic acidKhalid, Nauman / Kobayashi, Isao / Neves, Marcos A. / Uemura, Kunihiko / Nakajima, Mitsutoshi et al. | 2012
- 455
-
Effect of processing on antinutrients and in vitro protein digestibility of the underutilized legume, Vigna unguiculata (L.) Walp subsp. unguiculataKalpanadevi, V. / Mohan, V.R. et al. | 2012
- 462
-
Antibrowning effect of antioxidants on extract, precipitate, and fresh-cut tissue of artichokesGhidelli, Christian / Mateos, Milagros / Rojas-Argudo, Cristina / Pérez-Gago, María B. et al. | 2012
- 469
-
Use of pectinases produced by a new strain of Aspergillus niger for the enzymatic treatment of apple and blueberry juiceSandri, Ivana Greice / Lorenzoni, Cristiane Menegoto Toscan / Fontana, Roselei Claudete / da Silveira, Mauricio Moura et al. | 2012
- 476
-
Valencia Late orange juice preserved by pulp reduction and high pressure homogenization: Sensory quality and gas chromatography–mass spectrometry analysis of volatilesCerdán-Calero, Manuela / Izquierdo, Luís / Sentandreu, Enrique et al. | 2012
- 484
-
Formation, rheology and susceptibility to lipid oxidation of multiple emulsions (O/W/O) in table spreads containing omega-3 rich oilsO' Dwyer, Sandra P. / O' Beirne, David / Ní Eidhin, Deirdre / Hennessy, Alan A. / O' Kennedy, Brendan T. et al. | 2012
- 492
-
Development of a pilot-scale process to sequester aflatoxin and release bioactive peptides from highly contaminated peanut mealWhite, Brittany L. / Oakes, Aaron J. / Shi, Xiaolei / Price, Kristin M. / Lamb, Marshall C. / Sobolev, Victor S. / Sanders, Timothy H. / Davis, Jack P. et al. | 2012
- 500
-
Influence of alkali and temperature on glucomannan gels at high concentrationHerranz, Beatriz / Tovar, Clara A. / Solo-de-Zaldívar, Beatriz / Borderias, A. Javier et al. | 2012
- 507
-
Optimizing the texture and color of sous-vide and cook-vide green bean podsIborra-Bernad, C. / Philippon, D. / García-Segovia, P. / Martínez-Monzó, J. et al. | 2012
- 514
-
Textural and thermal properties of low-lipid meat emulsions formulated with fish oil and different bindersMarchetti, L. / Andrés, S.C. / Califano, A.N. et al. | 2012
- 524
-
Modification of stevioside using transglucosylation activity of Bacillus amyloliquefaciens α-amylase to reduce its bitter aftertasteYe, Fayin / Yang, Ruijin / Hua, Xiao / Shen, Qiuyun / Zhao, Wei / Zhang, Wenbin et al. | 2012
- 524
-
Modification of stevioside using transglucosylation activity of Bacillus amyloliquefaciens alpha -amylase to reduce its bitter aftertasteYe, F. / Yang, R. / Hua, X. / Shen, Q. / Zhao, W. / Zhang, W. et al. | 2013
- 531
-
Increase in gloss of coated red peppers by different brushing proceduresMarmur, T. / Elkind, Y. / Nussinovitch, A. et al. | 2012
- 537
-
The use of fruit powders in extruded snacks suitable for Children's dietsPotter, Ruth / Stojceska, Valentina / Plunkett, Andrew et al. | 2012
- 545
-
Impact of the shape on sensory properties of individual dark chocolate piecesLenfant, Francine / Hartmann, Christoph / Watzke, Brigitte / Breton, Olivier / Loret, Chrystel / Martin, Nathalie et al. | 2012
- 553
-
Effect of sugar addition (torrefacto) during roasting process on antioxidant capacity and phenolics of coffeeLudwig, Iziar A. / Bravo, Jimena / De Peña, M. Paz / Cid, Concepción et al. | 2012
- I
-
Calendar| 2012
- IFC
-
Editorial Board/Aims and Scope| 2012