Mixture design approach for the development of reduced fat lamb patties with carboxymethyl cellulose and inulin

Fat replacement by carboxymethyl cellulose (CMC) and inulin (IN) for the manufacture of low‐fat lamb patties was investigated utilizing mixture design. The effect of fat, CMC, and IN levels on texture, color, weight loss, patty diameter reduction, and sensory characteristics was investigated. The pr...

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Detalles Bibliográficos
Autores principales: Guedes‐Oliveira, Juliana M., Costa‐Lima, Bruno R. C., Oliveira, Denize, Neto, Adelino, Deliza, Rosires, Conte‐Junior, Carlos A., Guimarães, Carlos Frederico M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2019
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6475733/
https://www.ncbi.nlm.nih.gov/pubmed/31024705
http://dx.doi.org/10.1002/fsn3.965

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6475733/
https://www.ncbi.nlm.nih.gov/pubmed/31024705
http://dx.doi.org/10.1002/fsn3.965

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