Application of flaxseed gum in low-fat luncheon meat

被引：0
|
作者：
Chen, Haihua
Xu, Shiying
Wang, Zhang
Leng, Yuxian
机构：
[1] Qingdao Key Laboratory of Modern Agricultural Quality and Safety Engineering, School of Food Science and Technology, Laiyang Agricultural University, Qingdao 266109, China
[2] Key Lab. of Food Science and Safety, School of Food Science and Technology, Southern Yangtze University, WuXi 214036, China
来源：
Nongye Gongcheng Xuebao/Transactions of the Chinese Society of Agricultural Engineering | 2007年 / 23卷 / 01期
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：254 / 258
相关论文
共 50 条
  • [1] Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises
    Yang, Keying
    Xu, Ruoting
    Xu, Xiyu
    Guo, Qing
    FOODS, 2022, 11 (03)
  • [2] Effect of gellan gum on functional properties of low-fat chicken meat batters
    Li, Ke
    Liu, Jiu-Ya
    Fu, Lei
    Li, Wen-Jie
    Zhao, Ying-Ying
    Bai, Yan-Hong
    Kang, Zhuang-Li
    JOURNAL OF TEXTURE STUDIES, 2019, 50 (02) : 131 - 138
  • [3] MEAT FOR LOW-FAT DIETS
    BROWN, HB
    SPODNIK, MJ
    JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION, 1961, 38 (06) : 540 - &
  • [4] Low-fat meat products preferred
    Stehle, Peter
    FLEISCHWIRTSCHAFT, 2009, 89 (01): : 10 - +
  • [5] Assessment of storage stability of cooked low-fat buffalo meat balls in low-fat gravy
    Kumar, L
    Sharma, BD
    JOURNAL OF APPLIED ANIMAL RESEARCH, 2004, 26 (01) : 49 - 51
  • [6] EFFECT OF GUMS ON LOW-FAT MEAT BATTERS
    FOEGEDING, EA
    RAMSEY, SR
    JOURNAL OF FOOD SCIENCE, 1986, 51 (01) : 33 - &
  • [7] DEVELOPING LOW-FAT MEAT-PRODUCTS
    GIESE, J
    FOOD TECHNOLOGY, 1992, 46 (04) : 100 - 108
  • [8] Technologies for developing low-fat meat products
    Colmenero, FJ
    TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1996, 7 (02) : 41 - 48
  • [9] LOW-FAT AND LOW-SALT MEAT PRODUCT INGREDIENTS
    MCAULEY, C
    MAWSON, R
    FOOD AUSTRALIA, 1994, 46 (06): : 283 - 286
  • [10] USE OF POLYSACCHARIDES IN PRODUCTION LOW-FAT MEAT PRODUCTS
    Szpicer, Arkadiusz
    Onopiuk, Anna
    Wojtasik-Kalinowska, Iwona
    Marcinkowska-Lesiak, Monika
    Poltorak, Andrzej
    Wierzbicka, Agnieszka
    PROCEEDINGS OF THE 14TH INTERNATIONAL CONFERENCE ON POLYSACCHARIDES-GLYCOSCIENCE, 2018, : 390 - 395
12345