Effect of Grafted Insect Protein with Palatinose on Quality Properties of Phosphate-Free Meat Emulsion
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DOI: 10.3390/foods11213354
Abstract: Due to concerns about the negative effects of phosphate on human health, the development of phosphate substitutes is an active area of research. Among the various methods, the structural modification of proteins has previously been… read more here.
Keywords: insect protein; addition; free meat; phosphate free ... See more keywords
Additive Effects of L-Arginine with Potassium Carbonate on the Quality Profile Promotion of Phosphate-Free Frankfurters
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DOI: 10.3390/foods11223581
Abstract: The present study investigated the additive effects of L-Arginine (L-Arg) with potassium carbonate (PC) on the quality characteristics of phosphate-free frankfurters. The results showed that L-Arg combined with PC could act as a viable phosphate… read more here.
Keywords: quality; free frankfurters; additive effects; potassium carbonate ... See more keywords