Restructured beef steaks with inclusion of digestion-resistant maltodextrin: Techno-functional characteristics, nutritional value, sensory quality, and storage stability

Author:

Cifuentes-Galindres Diego FranciscoORCID,Fuenmayor Carlos Alberto,López-Vargas Jairo Humberto

Publisher

Elsevier BV

Subject

Organic Chemistry,Biochemistry,Food Science

Reference86 articles.

1. Investigation of the effects of inulin and β-glucan on the physical and sensory properties of low-fat beef burgers containing vegetable oils: Optimisation of the formulation using D-optimal mixture design;Afshari;Food Technology and Biotechnology,2015

2. The effect of low-fat beef patties formulated with a low-energy fat analogue enriched in long-chain polyunsaturated fatty acids on lipid oxidation and sensory attributes;Alejandre;Meat Science,2017

3. Research guidelines for cookery, sensory evaluation, and instrumental tenderness measurements of meat,2016

4. Technological strategies to produce functional meat burgers;Angiolillo;LWT - Food Science and Technology,2015

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