Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix

Autor: Morten Christensen, Mathias P. Clausen, Minyi Han, Thomas Van Hecke, Els Vossen, Hanne Christine Bertram

Publikováno v: Han, M, Clausen, M P, Christensen, M, Vossen, E, Van Hecke, T & Bertram, H C S 2018, ' Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix ', Food & Function, vol. 9, no. 7, pp. 4017-4027 . https://doi.org/10.1039/C8FO00835C
Han, M, Clausen, M P, Christensen, M, Vossen, E, Hecke, T V & Bertram, H C 2018, ' Enhancing the health potential of processed meat : the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix ', Food & Function, vol. 9, no. 7, pp. 4017-4027 . https://doi.org/10.1039/C8FO00835C

The addition of dietary fibers can alleviate the deteriorated textural properties and water binding capacity (WBC) that may occur when the fat content is lowered directly in the formulas of comminuted meat products. This study investigated the effect

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b62aed2495c21e9cb5a7130b35e9b5c
https://pubmed.ncbi.nlm.nih.gov/29978871