Influence of partial pork meat replacement by pulse flour on physicochemical and sensory characteristics of low-fat burgers.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10436
Abstract: BACKGROUND Numerous non-meat ingredients such as hydrocolloids, starches, and fibers have been studied to improve texture characteristics and increase the ability to bind water in low-fat meat products. In this sense, pulses flours (lentil, chickpea,… read more here.
Keywords: low fat; pork meat; water; fat burgers ... See more keywords
Pulse Flour Characteristics from a Wheat Flour Miller's Perspective: A Comprehensive Review.
Sign Up to like & getrecommendations! Published in 2019 at "Comprehensive reviews in food science and food safety"
DOI: 10.1111/1541-4337.12413
Abstract: Pulses (grain legumes) are increasingly of interest to the food industry as product formulators and consumers seek to exploit their fiber-rich and protein-rich reputation in the development of nutritionally attractive new products, particularly in the… read more here.
Keywords: quality; wheat flour; flour milling; review ... See more keywords