Influences of xylooligosaccharides on the quality of Chinese-style meatball (kung-wan)

Meat Science

Volumn 88, Issue 3, 2011, Pages 575-579

  Wu, Yu Bi ^a   Lin, Kuo Wei ^b  

^a Yilan County Lanyang Museum   (Taiwan)

^b PROVIDENCE UNIVERSITY   (Taiwan)

Author keywords

Chinese style meatball; Kung wan; Protein surface hydrophobicity; Sensory; Xylooligosaccharides

Indexed keywords

CHINESE-STYLE MEATBALL; KUNG-WAN; PROTEIN SURFACE HYDROPHOBICITY; SENSORY; XYLOOLIGOSACCHARIDES;

HYDROPHOBICITY; SUGAR (SUCROSE);

PROTEINS;

MUSCLE PROTEIN; PREBIOTIC AGENT; SWEETENING AGENT; WATER; XYLAN;

ANIMAL; ARTICLE; CHEMICAL PHENOMENA; CHEMISTRY; COMPARATIVE STUDY; EMULSION; FAT INTAKE; FOOD HANDLING; FOOD PREFERENCE; HARDNESS; HUMAN; MEAT; PHYSICAL CHEMISTRY; QUALITY CONTROL; SENSATION; SOLUBILITY; SURFACE PROPERTY; SWINE;

ANIMALS; DIETARY FATS; EMULSIONS; FOOD HANDLING; FOOD PREFERENCES; HARDNESS; HUMANS; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS; MEAT PRODUCTS; MUSCLE PROTEINS; PHYSICOCHEMICAL PHENOMENA; PREBIOTICS; QUALITY CONTROL; SENSATION; SOLUBILITY; SURFACE PROPERTIES; SUS SCROFA; SWEETENING AGENTS; WATER; XYLANS;

EID: 79952815315     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2011.02.018     Document Type: Article

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