Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber

This study was conducted to evaluate emulsion mapping between emulsion stability and cooking yields, apparent viscosity, and hardness of reduced-fat pork emulsion systems. The reduced-fat emulsion systems were supplemented with different lipid types and brown rice bran fiber (BRF) concentrations. Co...

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Detalles Bibliográficos
Autores principales: Choi, Yun-Sang, Kim, Young-Boong, Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Jeong, Tae-Jun, Park, Jinhee, Kim, Cheon-Jei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682521/
https://www.ncbi.nlm.nih.gov/pubmed/26761836
http://dx.doi.org/10.5851/kosfa.2015.35.2.258

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4682521/
https://www.ncbi.nlm.nih.gov/pubmed/26761836
http://dx.doi.org/10.5851/kosfa.2015.35.2.258

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