The Effects and Benefits of Emulgators Used in Meat Products (Turkish with English Abstract)

Autor:	Haydar Özdemir
Jazyk:	turečtina
Rok vydání:	2015
Předmět:	lcsh:Food processing and manufacture lcsh:TP368-456 food and beverages
Zdroj:	Volume: 24, Issue: 5 Gıda Gıda, Vol 24, Iss 5 (2015)
ISSN:	1300-3070 1309-6273
Popis:	Emulgators had increased emulsion stability and improved texture and consistence, used in emulsion type of meat products. In addition those increased durability of the products because of their antioxidative effects. In this article the effects and benefits of emulgators, used in meat products were discussed. Emülsiyon tipi et ürünlerinde kullanılan emülgatörler, emülsiyon stabilitesini artırarak, ürünün tekstür ve konsistensini düzeltirler. Ayrıca antioksidatif etkileri nedeniyle, ürünün dayanıklılığını artırırlar. Bu makalede et ürünlerinde kullanılan emülgatörlerin etkileri ve yararları anlatılmıştır.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::47d5ceb638093263ad3cf1b82a16c6fe https://dergipark.org.tr/tr/pub/gida/issue/6885/92144 Zobrazit plný text záznamu