Concepedia

Application of guar–xanthan gum mixture as a partial fat replacer in meat emulsions

Sajad A. Rather, F.A. Masoodi, Rehana Akhter, Jahangir A. Rather, Adil Gani, Sajad Mohd Wani, Altaf Hussain Malik

Journal of Food Science and Technology · 2016 · 47 citations · 62 references

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References

62

[49] Determination of carbonyl content in oxidatively modified proteins

Rodney L. Levine, Donita Garland, Cynthia N. Oliver et al. · Methods in enzymology on CD-ROM/Methods in enzymology · 1990 · 5.9K citations

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Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes

E. Huff‐Lonergan, Steven M. Lonergan · Meat Science · 2005 · 2K citations

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Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat

Ayla Soyer, Berna Özalp, Ülkü Dalmış et al. · Food Chemistry · 2009 · 417 citations

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Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage

Rui Ganhão, David Morcuende, Mario Estévez · Meat Science · 2010 · 370 citations

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Inulin as fat substitute in low fat, dry fermented sausages

Encarnación Serrano Mendoza, M.L. Garcı́a, Carmen Casás et al. · Meat Science · 2001 · 346 citations

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