Effect of carrageenan/locust bean gum on the properties of comminuted pork

被引：0
|
作者：
Zhuang, Pei-Rui [1 ]
Yang, Yuan-Yuan [2 ]
Sun, Wei-Zheng [2 ]
Chen, Chu-Rui [1 ]
机构：
[1] Guangdong Zhenmei Foods Group Co., Limited, Chaozhou 515637, China
[2] College of Light Industry and Food Sciences, South China University of Technology, Guangzhou 510640, China
来源：
Modern Food Science and Technology | 2013年 / 29卷 / 05期
关键词：
12;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：986 / 988
相关论文
共 50 条
  • [31] RHEOLOGICAL BEHAVIOR OF KAPPA-CARRAGEENAN LOCUST BEAN GUM MIXED GELS
    ARNAUD, JP
    CHOPLIN, L
    LACROX, C
    JOURNAL OF TEXTURE STUDIES, 1989, 19 (04) : 419 - 430
  • [32] RHEOLOGICAL BEHAVIOR OF MIXED GELS OF KAPPA-CARRAGEENAN LOCUST BEAN GUM
    STADING, M
    HERMANSSON, AM
    CARBOHYDRATE POLYMERS, 1993, 22 (01) : 49 - 56
  • [33] K-Carrageenan/locust bean gum as hard capsule gelling agents
    He, Huanghuang
    Ye, Jing
    Zhang, Xueqin
    Huang, Yayan
    Li, Xiaohui
    Xiao, Meitian
    CARBOHYDRATE POLYMERS, 2017, 175 : 417 - 424
  • [34] A Contribution to Improve Barrier Properties and Reduce Swelling Ratio of κ-Carrageenan Film from the Incorporation of Guar Gum or Locust Bean Gum
    Wang, Ruixuan
    Zhang, Song
    Liu, Shuaichen
    Sun, Yuqi
    Xu, Hongyan
    POLYMERS, 2023, 15 (07)
  • [35] Mechanical stability of carrageenan and carrageenan/locust bean gum gels used for immobilization of propionic acid bacteria
    Dept. Biotech. and Food Microbiol., Univ. of Agric., 60-623 Poznañ, Mazowiecka 48, Poland
    不详
    J. BIOTECHNOL., 1 (13-20):
  • [36] Mechanical stability of carrageenan and carrageenan/locust bean gum gels used for immobilization of propionic acid bacteria
    Czaczyk, K
    Albrecht, A
    Mroczkowski, A
    Trojanowska, K
    JOURNAL OF BIOTECHNOLOGY, 1997, 53 (01) : 13 - 20
  • [37] EFFECTS OF GUM GUAR, LOCUST BEAN GUM AND CARRAGEENAN ON LIVER CHOLESTEROL OF CHOLESTEROL-FED RATS
    ERSHOFF, BH
    WELLS, AF
    PROCEEDINGS OF THE SOCIETY FOR EXPERIMENTAL BIOLOGY AND MEDICINE, 1962, 110 (03): : 580 - &
  • [38] INFLUENCE OF COMPOSITION ON MECHANICAL-PROPERTIES OF KAPPA-CARRAGEENAN, LOCUST BEAN GUM, GUAR GUM MIXED GELS - RESISTANCE TO CUT
    DAMASIO, MH
    CAPILLA, C
    COSTELL, E
    DURAN, L
    REVISTA DE AGROQUIMICA Y TECNOLOGIA DE ALIMENTOS, 1990, 30 (02): : 254 - 265
  • [39] EFFECT OF LACTIC FERMENTATION ON THE RHEOLOGICAL PROPERTIES OF KAPPA-CARRAGEENAN LOCUST BEAN GUM MIXED GELS INOCULATED WITH S-THERMOPHILUS
    ARNAUD, JP
    LACROIX, C
    CHOPLIN, L
    BIOTECHNOLOGY AND BIOENGINEERING, 1989, 34 (11) : 1403 - 1408
  • [40] Combination of carrageenan with sodium alginate, gum arabic, and locust bean gum: Effects on rheological properties and quiescent stabilities of partially crystalline emulsions
    Xu, Hua
    Fan, Qinyuan
    Huang, Mingcui
    Cui, Limin
    Gao, Ziwei
    Liu, Longfei
    Chen, Yuhang
    Jin, Jun
    Jin, Qingzhe
    Wang, Xingguo
    INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES, 2023, 253
12345