Magnetic resonance imaging study of the cold-set gelation of meat systems containing plasma powder

Food Research International

Volumn 42, Issue 9, 2009, Pages 1362-1372

  Herrero, A M ^a   de la Hoz, L ^b   Ordonez J A ^b   Castejon D ^c   de Avila, M D Romero ^b   Cambero, M I ^b  

^a INSTITUTO DEL FRÍO CSIC   (Spain)

^b Bromatología y Tecnología de los Alimentos   (Spain)

^c UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

Cold set binding agent; Magnetic resonance imaging (MRI); Meat systems; Plasma powder

Indexed keywords

CHEMICAL ANALYSIS; GELATION; HARDNESS; MAGNETIC RESONANCE IMAGING; MAGNETISM; MEATS; MECHANICAL STABILITY; RESONANCE; SODIUM CHLORIDE; SURFACE DIFFUSION;

APPARENT DIFFUSION COEFFICIENT; BINDING AGENT; BREAKING FORCE; MAGNETIC RESONANCE IMAGING (MRI); MODEL SYSTEM; PHYSICO-CHEMICAL ANALYSIS; POWDER ADDITIONS; WATER MOBILITY;

MAGNETOPLASMA;

EID: 68349150766     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.06.014     Document Type: Article

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