Selection Criteria of Meat Emulsion Fillers Based on Properties and Cooking Kinetics.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1991, v. 56, n. 2, p. 380, doi. 10.1111/j.1365-2621.1991.tb05285.x
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- Publication type:
- Article
Works matching DE "MEAT emulsions"
Results: 10
1
2
Effects of Collagen and Alkaline Phosphate on Time of Chopping, Emulsion Stability and Protein Solubility of Fine-Cut Meat Systems.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 541, doi. 10.1111/j.1365-2621.1989.tb04645.x
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- Article
3
Effects of Sodium Tripolyphosphate on the Physical, Chemical and Textural Properties of High-Collagen Frankfurters.
- Published in:
- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 505, doi. 10.1111/j.1365-2621.1989.tb04638.x
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- Publication type:
- Article
4
Functional Properties of Linseed Protein Products Containing Different Levels of Mucilage in Selected Food Systems.
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- Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 1, p. 183, doi. 10.1111/j.1365-2621.1989.tb08597.x
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- Publication type:
- Article
5
Effect of plantain (Musa paradisiaca L. cv. Dominico Harton) peel flour as binder in frankfurter-type sausage.
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- Acta Agronómica, 2017, v. 66, n. 3, p. 1, doi. 10.15446/acag.v66n3.56695
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- Article
6
COMPARISON OF EFFECTIVENESS OF ADAPTIVE NEURO-FUZZY INFERENCE SYSTEM AND ARTIFICIAL NEURAL NETWORKS FOR ESTIMATION OF LINEAR CREEP AND RECOVERY PROPERTIES OF MODEL MEAT EMULSIONS.
- Published in:
- Journal of Texture Studies, 2012, v. 43, n. 5, p. 384, doi. 10.1111/j.1745-4603.2012.00349.x
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- Article
7
Construction of Predictive Models to Describe Apparent and Complex Viscosity Values of O/W Model System Meat Emulsions Using Adaptive Neuro - Fuzzy Inference System (ANFIS) and Artificial Neural Networks (ANN).
- Published in:
- Food Biophysics, 2012, v. 7, n. 4, p. 329, doi. 10.1007/s11483-012-9271-2
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- Article
8
Nanofibrillated Cellulose as Functional Ingredient in Emulsion-Type Meat Products.
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- Food & Bioprocess Technology, 2018, v. 11, n. 7, p. 1393, doi. 10.1007/s11947-018-2104-7
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- Article
9
Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis.
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- Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2016, v. 100, n. Part A, p. 118, doi. 10.1016/j.fbp.2016.06.015
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10
THE EFFECTS OF DIFFERENT MODIFIED STARCHES ON SOME PHYSICAL AND TEXTURE PROPERTIES OF MEAT EMULSION.
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- GIDA: The Journal of Food, 2017, v. 42, n. 6, p. 773, doi. 10.15237/gida.GD17038
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- Article