Characteristics of the patties with Laminaria japonica and/or cooked rice substituted for a potion of meat

被引：0
|
作者：
Oh, Huyn-Kyung [1 ]
机构：
[1] Chonam Natl Univ, Gwanju, South Korea
来源：
FASEB JOURNAL | 2008年 / 22卷
关键词：
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页数：1
相关论文
共 50 条
  • [11] PACKAGING COOKED TURKEY MEAT PATTIES WHILE HOT REDUCES LIPID OXIDATION
    AHN, DU
    WOLFE, FH
    SIM, JS
    KIM, DH
    JOURNAL OF FOOD SCIENCE, 1992, 57 (05) : 1075 - &
  • [12] CHARACTERISTICS OF RICE COOKED WITH MONOGLYCERIDE
    YAMADA, T
    ITO, T
    TERANISHI, K
    HISAMATSU, M
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1994, 41 (04): : 251 - 258
  • [13] Characteristics of rice cooked with lysolecithin
    Ito, T
    Yoshio, N
    Teranishi, K
    Hisamatsu, M
    Yamada, T
    JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 1995, 42 (12): : 959 - 968
  • [14] Deformation profile of a piece of japonica cooked rice with squeezing test
    Efrina, Efrina
    Komoda, Yoshiyuki
    Suzuki, Hiroshi
    Hidema, Ruri
    3RD ANNUAL APPLIED SCIENCE AND ENGINEERING CONFERENCE (AASEC 2018), 2018, 197
  • [15] Comparison of flavor changes in cooked-refrigerated beef, pork and chicken meat patties
    Rhee, KS
    Anderson, LM
    Sams, AR
    MEAT SCIENCE, 2005, 71 (02) : 392 - 396
  • [16] THE EFFECTS OF POSTMORTEM HOLDING AND SALT ADDITION ON THE COOKED YIELD AND TEXTURE OF BROILER MEAT PATTIES
    LYON, CE
    LYON, BG
    HAMM, D
    THOMSON, JE
    POULTRY SCIENCE, 1984, 63 (03) : 502 - 506
  • [17] Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties
    Naveena, B. M.
    Vaithiyanathan, S.
    Muthukumar, M.
    Sen, A. R.
    Kumar, Y. Praveen
    Kiran, M.
    Shaju, V. A.
    Chandran, K. Ramesh
    MEAT SCIENCE, 2013, 95 (02) : 195 - 202
  • [18] Characteristics of Meat or Sausage Patties Using Pulses as Extenders
    Holliday, Darryl L.
    Sandlin, Carla
    Schott, Alex
    Malekian, Fatemeh
    Finley, John W.
    JOURNAL OF CULINARY SCIENCE & TECHNOLOGY, 2011, 9 (03) : 158 - 176
  • [19] REHYDRATION CHARACTERISTICS AND TEXTURE OF CULTURED LAMINARIA-JAPONICA ARESCHOUG
    YOKOYA, K
    BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES, 1981, 47 (12): : 1637 - 1641
  • [20] Polysaccharides from Laminaria japonica: Structural characteristics and antioxidant activity
    Cui, Chun
    Lu, Jianghong
    Sun-Waterhouse, Dongxiao
    Mu, Lixia
    Sun, Weizheng
    Zhao, Mouming
    Zhao, Haifeng
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 73 : 602 - 608
12345