High pressure processing of meat batters with added walnuts

International Journal of Food Science and Technology

Volumn 40, Issue 1, 2005, Pages 47-54

  Ayo, Josune ^a   Carballo, José ^a   Solas, Maria Teresa ^b   Jiménez Colmenero, Francisco ^a  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Gel emulsion; Healthy meat products; Nut; Physico chemical properties

Indexed keywords

GEL/EMULSION; HEALTHY MEAT PRODUCTS; NUT; PHYSIO-CHEMICAL PROPERTIES;

GELATION; GELS; HIGH PRESSURE EFFECTS; MATHEMATICAL MODELS; MOISTURE; PRESSURIZATION; PROTEINS; SODIUM CHLORIDE; THERMAL EFFECTS;

MEATS;

JUGLANDACEAE; JUGLANS;

EID: 12444289487     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.00908.x     Document Type: Article

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