Quality characteristics and gastrointestinal fate of low fat emulsified sausage formulated with konjac glucomannan/oat ß-glucan composite hydrogel.

Geng, Xiaoyuan; Zhao, Yu; Zhao, Nuo; Zhu, Qiaomei; Zhang, Min

Geng, Xiaoyuan; Zhao, Yu; Zhao, Nuo; Zhu, Qiaomei; Zhang, Min.

Afiliação

Geng X; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China.
Zhao Y; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China.
Zhao N; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China.
Zhu Q; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China. Electronic address: qmzhu@tust.edu.cn.
Zhang M; State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science & Technology, Tianjin 300457, PR China; China-Russia Agricultural Processing Joint Laboratory, Tianjin Agricultural University, Tianjin 300392, PR China. Electronic address: zm0102@tust.edu.cn.

Int J Biol Macromol ; 239: 124251, 2023 Jun 01.

Article em En | MEDLINE | ID: mdl-37011756

Assuntos

Manipulação de Alimentos; Hidrogéis; Manipulação de Alimentos/métodos; Culinária

Palavras-chave

Composite hydrogel; Emulsified sausage; Fat replacer; Konjac glucomannan; Oat ß-glucan

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Hidrogéis / Manipulação de Alimentos Idioma: En Revista: Int J Biol Macromol Ano de publicação: 2023 Tipo de documento: Article

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