Incorporation of β-glucans in meat emulsions through an optimal mixture modeling systems.

Autor: Vasquez Mejia SM; Federal University of Santa Catarina (UFSC), Agricultural Science Center, Department of Food Science and Technology, Florianópolis, SC 88034-001, Brazil. Electronic address: svasqu01@uoguelph.ca., de Francisco A; Federal University of Santa Catarina (UFSC), Agricultural Science Center, Department of Food Science and Technology, Florianópolis, SC 88034-001, Brazil., Manique Barreto PL; Federal University of Santa Catarina (UFSC), Agricultural Science Center, Department of Food Science and Technology, Florianópolis, SC 88034-001, Brazil., Damian C; Federal University of Santa Catarina (UFSC), Agricultural Science Center, Department of Food Science and Technology, Florianópolis, SC 88034-001, Brazil., Zibetti AW; Federal University of Santa Catarina (UFSC), Technological Center, Department of Informatics and Statistics, Florianópolis, SC 88040-900, Brazil., Mahecha HS; National University of Colombia, Institute of Food Science and Technology, ICTA, Bogotá DC 11001, Colombia., Bohrer BM; University of Guelph, Department of Food Science, Guelph, ON N1G 2W1, Canada.

Publikováno v: Meat science [Meat Sci] 2018 Sep; Vol. 143, pp. 210-218. Date of Electronic Publication: 2018 May 23.