Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder

Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder

The aim of this research was to examine the technological properties of beef emulsions in which fatty tissue was partially substituted with pumpkin seed oil (PSO) encapsulated in alginate or pectin matrix, and where phosphates (F treatments) were simultaneously substituted with shell powder (C treat...

Full description

Bibliographic Details
Main Authors: Slaviša Stajić, Ana Kalušević, Igor Tomasevic, Biljana Rabrenović, Anđelija Božić, Petar Radović, Viktor Nedović, Dušan Živković
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research 2020-03-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
beef emulsions
model system
phosphate reduction
encapsulated pumpkin seed oil
instrumental colour
texture properties
Online Access:http://www.journalssystem.com/pjfns/Technological-properties-of-model-system-beef-emulsions-with-encapsulated-pumpkin,118008,0,2.html

Internet

http://www.journalssystem.com/pjfns/Technological-properties-of-model-system-beef-emulsions-with-encapsulated-pumpkin,118008,0,2.html

Similar Items