Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter-Reference-Cited by-同舟云学术

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Alpha-cyclodextrin as a new functional ingredient in low-fat chicken frankfurter

Published:2019-10-04 Issue:6 Volume:60 Page:716-723
ISSN:0007-1668
Container-title:British Poultry Science
language:en
Short-container-title:British Poultry Science

Author:

Henck J. M. M.¹,Bis-Souza C. V.²,Pollonio M. A. R.³,Lorenzo J. M.⁴^ORCID,Barretto A. C. S.²

Affiliation:

1. Department of Food Engineering, College of Animal Science and Food Engineering (FZEA), University of São Paulo (USP), Pirassununga, Brazil

2. Department of Food Technology and Engineering, São Paulo State University (UNESP), São José do Rio Preto, Brazil

3. Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil

4. Centro Tecnológico de la Carne de Galicia, Adva. Galicia n° 4, Parque Tecnológico de Galicia, Ourense, Spain

Publisher

Informa UK Limited

Subject

Animal Science and Zoology,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/00071668.2019.1664726

Reference35 articles.

1. Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters

2. Factors controlling flavors binding constants to cyclodextrins and their applications in foods

3. Effect of the addition of wheat fiber and partial pork back fat on the chemical composition, texture and sensory property of low-fat bologna sausage containing inulin and oat fiber

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2. Starch based fat replacers in food system: Modification, structured design, and application;Food Bioscience;2024-06

3. L-lysine and dietary fiber improve the physicochemical properties of sausage without added phosphate and reduced salt levels;Scientia Agricola;2023

4. Cyclodextrins produced by cyclodextrin glucanotransferase mask beany off-flavors in plant-based meat analogs;PLOS ONE;2022-06-03

5. Seed pumpkin flour as a dietary fiber source in Bologna‐Type sausages;Journal of Food Processing and Preservation;2022-04-07

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