Porosity and pore size distribution in cooked meat patties containing soy protein

Canadian Biosystems Engineering / Le Genie des biosystems au Canada

Volumn 43, Issue , 2001, Pages 317-324

  Ngadi, M O ^a   Kassama, L S ^a   Raghavan, G S V ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

MEATS; PORE SIZE; POROSIMETERS; POROSITY; PROTEINS;

WATER HOLDING CAPACITY (WHC);

FOOD PROCESSING;

EID: 0035680345     PISSN: 14929058     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (19)

1. Dynamic determination of diffusion in porous panicles
2. Freeze-drying of aqueous solutions: Maximum allowable operating temperature
3. Porous media approach to heat and mass transfer in solid foods
4. Physical properties of air-dried and freeze-dried chicken white meat
5. Relationships between mechanical properties and microstructure of porous foods: Part I. A review
6. Development of porous structure during air drying of agricultural plant products
7. Soya protein functional and sensory characteristics improved in comminuted meats
8. Characteristics of low-fat beef burger as influencedby various types of wheat fibers
9. Effect of soy level and storage time on the quality characteristics of ground beef patties
10. Quality of broiled beef patties supplemented with wheat germ protein flour
11. Dieldrin, fat, and moisture loss during the cooking of beef loaves containing texturized soy protein
12. Characteristics of low-fat ground beef containing textured-modifying ingredients
13. Prediction of the moisture diffusivity in granular materials with specific application to foods
14. Effects of addition of soybean products on dough properties