کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
10540942 963417 2012 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Lipid and protein structure analysis of frankfurters formulated with olive oil-in-water emulsion as animal fat replacer
چکیده انگلیسی
► Lipid and protein structure of frankfurter with oil-in-water emulsion were studied. ► FT-IR was used to determine structural features of lipid and protein. ► Emulsions like pork backfat replacer were stabilized with soy protein. ► Structural characteristics could be associated with textural properties.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 135, Issue 1, 1 November 2012, Pages 133-139
نویسندگان
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