Effects of wheat fiber addition on emulsion and lipid/protein stabilities of an omega-3 fatty acid–fortified chicken surimi product

Meat, except marine sources, is a highly nutritious food but generally lacks some healthy ingredients, such as omega-3 fatty acids (ω-3 FA) and dietary fiber. However, ω-3 FA and dietary fiber could be incorporated during the manufacture of surimi-like products. In our previous study, chicken surimi...

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Detalles Bibliográficos
Autores principales: Samuel Wu, Yi-Hsieng, Lin, Dan Qing, Wang, Sheng-Yao, Lin, Yi-Ling, Chen, Jr-Wei, Nakthong, Sasitorn, Chen, Yi-Chen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Processing and Products
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7858181/
https://www.ncbi.nlm.nih.gov/pubmed/33518089
http://dx.doi.org/10.1016/j.psj.2020.11.077

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7858181/
https://www.ncbi.nlm.nih.gov/pubmed/33518089
http://dx.doi.org/10.1016/j.psj.2020.11.077

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