-
1
-
-
0004202155
-
-
AOAC, 16th ed. Association of Official Analytical Chemists. Alington, VA
-
AOAC. 1995. "Official Methods of Analysis". 16th ed. Association of Official Analytical Chemists. Alington, VA.
-
(1995)
Official Methods of Analysis
-
-
-
2
-
-
0002832217
-
Texture profile analysis
-
Bourne MC. 1978. Texture profile analysis. Food Technol. 32:62.
-
(1978)
Food Technol
, vol.32
, pp. 62
-
-
Bourne, M.C.1
-
3
-
-
84986450047
-
Utilization of cheese whey permeate in canned beans and plums
-
Chandan R.C., Uebersax MA. and Saylock M.J. 1982. Utilization of cheese whey permeate in canned beans and plums. J. Food Sci. 47:1649.
-
(1982)
J. Food Sci
, vol.47
, pp. 1649
-
-
Chandan, R.C.1
Uebersax, M.A.2
Saylock, M.J.3
-
4
-
-
33746369509
-
Development of reduced beany flavour full-fat soy paste for comminuted meat products
-
Das A.K., Anjaneyulu A.S.R. and Kondalah N. 2006. Development of reduced beany flavour full-fat soy paste for comminuted meat products. J. Food Sci. 74:S395.
-
(2006)
J. Food Sci
, vol.74
-
-
Das, A.K.1
Anjaneyulu, A.S.R.2
Kondalah, N.3
-
5
-
-
50249112705
-
Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage
-
Das AK., Anjaneyulu A.S.R., Gadekar Y. P., Singh R.P. and Pragati H. 2008b. Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Meat Sci.80:607.
-
(2008)
Meat Sci
, vol.80
, pp. 607
-
-
Das, A.K.1
Anjaneyulu, A.S.R.2
Gadekar, Y.P.3
Singh, R.P.4
Pragati, H.5
-
6
-
-
38749141042
-
Physico-chemical. textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granules. mt
-
Das A.K., Anjaneyulu A.S.R., Kondaiah N. and Veram A.K. 2008a. Physico-chemical. textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granules. mt. J. Food Sd. Technol. 43:383.
-
(2008)
J. Food Sd. Technol
, vol.43
, pp. 383
-
-
Das, A.K.1
Anjaneyulu, A.S.R.2
Kondaiah, N.3
Veram, A.K.4
-
7
-
-
0030306086
-
Flavour and texture characteristics of low-fat ground beef patties formulated with whey protein concentrates
-
El-Magoli S.B., Larola S. and Hansen P.M.T. 1996. Flavour and texture characteristics of low-fat ground beef patties formulated with whey protein concentrates. Meat Sci. 42:179.
-
(1996)
Meat Sci
, vol.42
, pp. 179
-
-
El-Magoli, S.B.1
Larola, S.2
Hansen, P.M.T.3
-
8
-
-
84987341347
-
Comparative evaluation of whey protein concentrate, soy protein isolate and calcium reduced NFDM as binders in an emulsion type sausage
-
Ensor S.A., Mandigo R.W., Calkins CR. and Quint L.N. 1987. Comparative evaluation of whey protein concentrate, soy protein isolate and calcium reduced NFDM as binders in an emulsion type sausage. J. Food Sci. 52:1155.
-
(1987)
J. Food Sci
, vol.52
, pp. 1155
-
-
Ensor, S.A.1
Mandigo, R.W.2
Calkins, C.R.3
Quint, L.N.4
-
9
-
-
0032863353
-
Effect of preheated whey protein level and salt on texture development in poultry meat batters
-
Hongsprabhas P. and Barbut S. 1999. Effect of preheated whey protein level and salt on texture development in poultry meat batters. Food Res. lnt. 32:145.
-
(1999)
Food Res. lnt
, vol.32
, pp. 145
-
-
Hongsprabhas, P.1
Barbut, S.2
-
10
-
-
0030083791
-
Processing whey protein for use as food ingredients
-
Huffman L.M. 1996. Processing whey protein for use as food ingredients. Food Technol. 50:49.
-
(1996)
Food Technol
, vol.50
, pp. 49
-
-
Huffman, L.M.1
-
11
-
-
85016127428
-
Functionality of milk proteins and corngerm protein flour in comminuted meat products
-
Hung S.C. and Zayas J.F. 1992. Functionality of milk proteins and corngerm protein flour in comminuted meat products. J. Food Quality 15:139.
-
(1992)
J. Food Quality
, vol.15
, pp. 139
-
-
Hung, S.C.1
Zayas, J.F.2
-
12
-
-
67249094743
-
Whey protein concentrates in a processed meat loaf
-
Lee A., Cannon R.Y. and Huffman D.L. 1980. Whey protein concentrates in a processed meat loaf. J. Food Sd. 40:736.
-
(1980)
J. Food Sd
, vol.40
, pp. 736
-
-
Lee, A.1
Cannon, R.Y.2
Huffman, D.L.3
-
13
-
-
43149115134
-
Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties
-
Keeton J.T. 1983. Effect of fat and NaCl/phosphate levels on the chemical and sensory properties of pork patties. J. Food Sci. 48:878.
-
(1983)
J. Food Sci
, vol.48
, pp. 878
-
-
Keeton, J.T.1
-
15
-
-
0036320050
-
Using salt and microbial transglutaminase as binding agents In restructured fish products resembling hams
-
Ramirez J., Uresti R., Tellez M. and Vazquez M. 2002. Using salt and microbial transglutaminase as binding agents In restructured fish products resembling hams. J. Food Sci. 67: 1778.
-
(2002)
J. Food Sci
, vol.67
, pp. 1778
-
-
Ramirez, J.1
Uresti, R.2
Tellez, M.3
Vazquez, M.4
-
17
-
-
0035084676
-
Using fluid whey in comminuted meat products: Effects on technological, chemical and sensory properties of frankfurter-type sausage
-
Yetim H., Muller W.D. and Eber M. 2001. Using fluid whey in comminuted meat products: effects on technological, chemical and sensory properties of frankfurter-type sausage. Food Res. Int. 34:97.
-
(2001)
Food Res. Int
, vol.34
, pp. 97
-
-
Yetim, H.1
Muller, W.D.2
Eber, M.3
-
18
-
-
33845467795
-
Using fluid whey in comminuted meat products: Effects on textural properties of frankfurter-type sausages
-
Yetim H., Muller W.D., Dogan M. and Klettner P.G. 2006. Using fluid whey in comminuted meat products: effects on textural properties of frankfurter-type sausages. J. Muscle Food. 17:354.
-
(2006)
J. Muscle Food
, vol.17
, pp. 354
-
-
Yetim, H.1
Muller, W.D.2
Dogan, M.3
Klettner, P.G.4
-
19
-
-
0005637918
-
Stability of model emulsions prepared using whey and muscle proteins
-
Zorba O., Ozdemir S. and Gokalp H.Y. 1998. Stability of model emulsions prepared using whey and muscle proteins. Die Nahrung 42:16.
-
(1998)
Die Nahrung
, vol.42
, pp. 16
-
-
Zorba, O.1
Ozdemir, S.2
Gokalp, H.Y.3
|