Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking

In this study, concentration levels of beet powder (BP) and caramel color (CC) were optimized to simulate beef color in meat analogs before and after cooking. The central composite design of response surface methodology (RSM) was used to set the levels of BP and CC, and the CIE L*, CIE a*, and CIE b...

Descripción completa

Detalles Bibliográficos
Autores principales: Lee, Seonmin, Jo, Kyung, Jeong, Seul-Ki-Chan, Choi, Yun-Sang, Jung, Samooel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10493565/
https://www.ncbi.nlm.nih.gov/pubmed/37701740
http://dx.doi.org/10.5851/kosfa.2023.e45

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10493565/
https://www.ncbi.nlm.nih.gov/pubmed/37701740
http://dx.doi.org/10.5851/kosfa.2023.e45

Ejemplares similares