Concepedia

Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches

Rosa Cristina Prestes, L. B. Silva, A. M. P. Torri, Ernesto Hashime Kubota, Cláudia Severo da Rosa, Silvane Souza Roman, Aniela Pinto Kempka, Ivo Mottin Demiate

Journal of Food Science and Technology · 2014 · 24 citations · 26 references

Open access

Concepts

AgricultureFood SciencePoultry ScienceFood ProcessingMeat ScienceSensory EvaluationCarbohydrates In FoodsFood AdditivesFood Texture ChemistryNutritional QualityStarch ChemistryTexture QualityCooking Effects On Food CompositionPhysicochemical DescriptorsProcessing Effects On Food CompositionStarch Composition ModificationStarch Physicochemical PropertiesStarch Quality AnalysisStarch Quality Traits

References

26

Official Methods of Analysis of

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Management, Educational Assessment, Information Retrieval +5

Food emulsions: principles, practice, and techniques

P. Walstra · Trends in Food Science & Technology · 1999 · 1.1K citations

Agriculture, Food Science, Nutritional Sciences +12

Freeze–thaw stabilization of sweet potato starch gel by polysaccharide gums

Min Hyeock Lee, Min Hyeok Baek, D.S. Cha et al. · Food Hydrocolloids · 2002 · 372 citations

Agriculture, Biochemistry, Food Science +16

Emulsion stabilizing capacity of intact starch granules modified by heat treatment or octenyl succinic anhydride

Anna Timgren, Marilyn Rayner, Petr Dejmek et al. · Food Science & Nutrition · 2013 · 238 citations · Full text

Agriculture, Biochemistry, Food Science +17

Functional ingredients for poultry meat products

Massimiliano Petracci, Maurizio Bianchi, Samer Mudalal et al. · Trends in Food Science & Technology · 2013 · 235 citations

Agriculture, Food Science, Poultry Science +14