Výsledky vyhledávání - "Manije Kamran"

Akademický článek

Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During Refrigerated Storage

Autor: Roghayeh Amini Sarteshnizi, Hedayat Hosseini, Nader Karimian Khosroshahi, Farzane Shahraz, Amin Mousavi Khaneghah, Manije Kamran, Rozita Komeili, Emma Chiavaro

Publikováno v: Food Technology and Biotechnology, Vol 55, Iss 4, Pp 475-482 (2017)

This study aims to evaluate the performance of two types of prebiotic sausages formulated with resistant starch (RS) and β-glucan (BG) extract (in ratios of 2.22:1.33 and 2.75:1.88) during frying and chilled storage. The oxidative stability indices

Externí odkaz: https://doaj.org/article/68aa7d63d8c3495fafd246ab75a1e33c

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Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During Refrigerated Storage

Autor: Rozita Komeili, Emma Chiavaro, Hedayat Hosseini, Roghayeh Amini Sarteshnizi, Nader Karimian Khosroshahi, Amin Mousavi Khaneghah, Manije Kamran, Farzane Shahraz

Publikováno v: Food Technology and Biotechnology, Vol 55, Iss 4, Pp 475-482 (2017)
Food Technology and Biotechnology
Volume 55
Issue 4

Svrha je ovog istraživanja bila procijeniti svojstva dvaju tipova prebiotičkih kobasica, pripremljenih s rezistentnim škrobom i ekstraktom β-glukana (u omjerima 2,216:1,328 i 2,75:1,875), tijekom prženja i skladištenja pri niskim temperaturama.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1be4640ae91f518a9876af85c285c752
http://hrcak.srce.hr/file/283741

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