کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2450717 | 1554097 | 2008 | 5 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The application of wheat fibre and soy isolate impregnated with iodine salts to fortify processed meats
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کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: The application of wheat fibre and soy isolate impregnated with iodine salts to fortify processed meats The application of wheat fibre and soy isolate impregnated with iodine salts to fortify processed meats](/preview/png/2450717.png)
چکیده انگلیسی
The aim was to use wheat dietary fibre and soy protein isolate as carriers of KI and KIO3 for fortification of processed meat with iodine. Products from minced pork were prepared with addition of iodised wheat fibre and soy isolate, and iodised table salt for comparison and the effects of thermal processing and storage on changes in iodine content were determined. It was shown that both alternative carriers limited the iodine changes in meat products compared with iodised table salt. However, wheat fibre was more effective in limiting iodine losses during thermal processing and soy protein during storage of the products. The greatest effect of the carriers was found in meat products fortified with the less stable KI.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 80, Issue 4, December 2008, Pages 1340–1344
Journal: Meat Science - Volume 80, Issue 4, December 2008, Pages 1340–1344
نویسندگان
Katarzyna Waszkowiak, Krystyna Szymandera-Buszka,