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Effects of Wheat Fiber, Oat Fiber, and Inulin on Sensory and Physico-chemical Properties of Chinese-style Sausages
Wheat Fiber Oat Fiber Inulin Chinese-style Sausages
2016/5/6
This study introduces the addition of wheat fiber, oat fiber, and inulin to Chinese-style sausages, in amounts of 3.5% and 7%, respectively. Researchers used analysis of general composition and textur...
Yogurt gels are a type of soft solid, and these networks are relatively dynamic systems that are prone to structural rearrangements. The physical properties of yogurt gels can be qualitatively explain...
Gel Properties of Surimi-like Materials from Cardiac and Skeletal Muscle of Pigs
Gel Property Myofibrillar Protein Pig Heart Surimi-like Materials
2016/4/26
To investigate the gel properties of surimi-like materials (SLM) made from pig heart (PH), psoas major muscle (PM) and semimembranosus muscle (SM) of pigs, the three muscles were diced, chopped and wa...
The Effects of Microencapsulated Chitooligosaccharide on Physical and Sensory Properties of the Milk
Chitooligosaccharide Microencapsulation Milk
2016/4/22
Effects of microencapsulated chitooligosaccharide addition in milk were evaluated by determination of the efficiency of microencapsulation, cholesterol removal, color, viscosity and sensory properties...