کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10375878 | 880348 | 2005 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The effects of different levels of skim milk powder and whey powder on apparent yield stress and density of different meat emulsions
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
مهندسی شیمی
شیمی کلوئیدی و سطحی
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چکیده انگلیسی
The effects of meat and WP were statistically significant (p<0.01) on ED. Chicken meat and 0.25% WP had the lowest ED values. The effects of meat, WP and SMP were statistically significant (p<0.01) on apparent yield stress of emulsion and emulsion gels. Chicken had lower apparent yield stress of emulsion than beef and turkey. In general, addition of WP and SMP decreased apparent yield stress of emulsion, but increased that of emulsion gel. Chicken and turkey had higher apparent yield stress of emulsion gel than beef. Between the levels of WP and SMP, 0.25% WP and 0.50% SMP increased apparent yield stress of emulsion gel. The results suggested that WP and SMP were important to improve apparent yield stress of emulsion gel, and there was a significant (p<0.01) negative correlation between ED and apparent yield stress of emulsion gel.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Hydrocolloids - Volume 19, Issue 1, January 2005, Pages 149-155
Journal: Food Hydrocolloids - Volume 19, Issue 1, January 2005, Pages 149-155
نویسندگان
Ãmer Zorba, Åükrü Kurt, Hüseyin Gençcelep,