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Brine Solution with Hydrocolloids Used to Enhance the Properties of Sterilized Meat

RESEARCH BACKGROUND: Retort processing is one of the most widely used methods of thermal inactivation that provides convenient, ready-to-eat foods. Although this technology remains widespread, it can be revamped through processing of novel ingredients such as gums. This article aims to investigate t...

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Detalles Bibliográficos
Autores principales: Bolognesi, Vinicius Jose, Spier, Michele Rigon, Garcia, Carlos Eduardo Rocha
Formato: Online Artículo Texto
Lenguaje:English
Publicado: University of Zagreb Faculty of Food Technology and Biotechnology 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7416127/
https://www.ncbi.nlm.nih.gov/pubmed/32831569
http://dx.doi.org/10.17113/ftb.58.02.20.6336