Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage models.
Sign Up to like & getrecommendations! Published in 2017 at "Carbohydrate polymers"
DOI: 10.1016/j.carbpol.2016.12.012
Abstract: Four carboxymethyl celluloses (CMCs) differing in molecular weight (MW) and degree of substitution (°DS) were initially characterized in NaCl solution (0.1 M) and on properties of emulsion-type sausage models. The impact of the different CMCs… read more here.
Keywords: sausage models; unheated heated; sausage; emulsion type ... See more keywords
In vitro protein digestibility of pork products is affected by the method of processing.
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DOI: 10.1016/j.foodres.2016.12.024
Abstract: Processing contributes to different flavors and textures of pork products. However, processing methods have also showed a great impact on meat nutrition. In this study, protein digestibility and digested products were compared among four kinds… read more here.
Keywords: pork; pork products; emulsion type; type sausage ... See more keywords
Developments of Plant-Based Emulsion-Type Sausage by Using Grey Oyster Mushrooms and Chickpeas
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DOI: 10.3390/foods12081564
Abstract: Plant-based (PB) meat alternatives are developing due to the consumer’s demand, especially those who are mainly health-concerned. Soy proteins (SP) are commonly used as the main ingredients for PB meat analogues; however, SP may have… read more here.
Keywords: grey oyster; emulsion type; plant based; sausage ... See more keywords