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CyTA - Journal of Food Volume 16, 2018 - Issue 1

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Effect of inulin and pectin on physicochemical characteristics and emulsion stability of meat batters

Efecto de la inulina y pectina en las características fisicoquímicas y estabilidad de la emulsión de pastas cárnicas

Ramon Silva-VazquezCentro de Investigacion para los Recursos Naturales, Lopez, MexicoView further author information

Emmanuel Flores-GironUnidad Profesional Interdisciplinaria de Biotecnología, Instituto Politecnico Nacional, Mexico City, MexicoView further author information

Armando Quintero-RamosFacultad de Ciencias Quimicas, Universidad Autonoma de Chihuahua, Chihuahua, MexicoView further author information

Michael E. HumeFood and Feed Safety Research Unit, Southern Plains Agricultural Research Center, Agricultural Research Service, U.S. Department of Agriculture, College Station, TX, USAView further author information

Gerardo Mendez-ZamoraFacultad de Agronomia, Universidad Autonoma de Nuevo Leon, Escobedo, MexicoCorrespondence[email protected]
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Pages 306-310 | Received 20 Jul 2017, Accepted 07 Nov 2017, Published online: 15 Jan 2018

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https://doi.org/10.1080/19476337.2017.1403490
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Aline de Carvalho Correa, Melina Savioli Lopes, Rafael Firmani Perna & Eric Keven Silva. (2024) Fructan-type prebiotic dietary fibers: Clinical studies reporting health impacts and recent advances in their technological application in bakery, dairy, meat products and beverages. Carbohydrate Polymers 323, pages 121396.
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Mübeccel Mumyapan, Nesimi Aktaş & Kamil Emre Gerçekaslan. (2022) Seed pumpkin flour as a dietary fiber source in Bologna‐Type sausages . Journal of Food Processing and Preservation.
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Ashinshana U. Illippangama, Dinesh D. Jayasena, Cheorun Jo & Deshani C. Mudannayake. (2022) Inulin as a functional ingredient and their applications in meat products. Carbohydrate Polymers 275, pages 118706.
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John S.K. Yuen Jr, Andrew J. Stout, N. Stephanie Kawecki, Sophia M. Letcher, Sophia K. Theodossiou, Julian M. Cohen, Brigid M. Barrick, Michael K. Saad, Natalie R. Rubio, Jaymie A. Pietropinto, Hailey DiCindio, Sabrina W. Zhang, Amy C. Rowat & David L. Kaplan. (2022) Perspectives on scaling production of adipose tissue for food applications. Biomaterials 280, pages 121273.
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Mohsen Chaharaein, Ehsan Sadeghi, Reza Mohammadi, Milad Rouhi & Mahya Soltani. (2021) The effect of β-glucan and inulin on the reduction of aflatoxin B1 level and assessment of textural and sensory properties in chicken sausages. Current Research in Food Science.
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Dongmei Wu, Xingqian Ye, Robert J. Linhardt, Xuwei Liu, Kai Zhu, Chengxiao Yu, Tian Ding, Donghong Liu, Qiaojun He & Shiguo Chen. (2021) Dietary pectic substances enhance gut health by its polycomponent: A review. Comprehensive Reviews in Food Science and Food Safety 20:2, pages 2015-2039.
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Elnaz Sharefiabadi & Meltem Serdaroğlu. (2021) Pectin: Properties and utilization in meat products. Food and Health 7:1, pages 64-74.
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Malaiporn Wongkaew, Sarana Rose Sommano, Tibet Tangpao, Pornchai Rachtanapun & Kittisak Jantanasakulwong. (2020) Mango Peel Pectin by Microwave-Assisted Extraction and Its Use as Fat Replacement in Dried Chinese Sausage. Foods 9:4, pages 450.
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V V Nasonova & E K Tunieva. (2019) A comparative study of fat replacers in cooked sausages. IOP Conference Series: Earth and Environmental Science 333:1, pages 012085.
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Aarón Jonary Santiaguín‐Padilla, Etna Aida Peña‐Ramos, Alfonso Pérez‐Gallardo, Agustin Rascón‐Chu, Marisela González‐Ávila, Humberto González‐Ríos, Julio A González‐Noriega & Thalia Islava‐Lagarda. (2019) In Vitro Digestibility and Quality of an Emulsified Meat Product Formulated With Animal Fat Encapsulated With Pectin . Journal of Food Science 84:6, pages 1331-1339.
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Effect of inulin and pectin on physicochemical characteristics and emulsion stability of meat batters

Efecto de la inulina y pectina en las características fisicoquímicas y estabilidad de la emulsión de pastas cárnicas

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Effect of inulin and pectin on physicochemical characteristics and emulsion stability of meat batters

Efecto de la inulina y pectina en las características fisicoquímicas y estabilidad de la emulsión de pastas cárnicas

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