Fiber pectin from tomato pomace: characteristics, functional properties and application in low-fat beef burger

Journal of Food Measurement and Characterization

Volumn 9, Issue 3, 2015, Pages 305-312

  Namir, Mohammad ^a   Siliha, Hassan ^a   Ramadan, Mohamed Fawzy ^a,b  

^a ZAGAZIG UNIVERSITY   (Egypt)

^b UMM AL QURA UNIVERSITY   (Saudi Arabia)

Author keywords

Lycopersicon esculentum; Meat products; Novel foods; Processing wastes

Indexed keywords

AMINO ACIDS; BEEF; FIBERS; FRUITS; LINOLEIC ACID; MEATS; OILS AND FATS; PROTEINS;

ESSENTIAL FATTY ACIDS; FUNCTIONAL PROPERTIES; LYCOPERSICON ESCULENTUM; MEAT PRODUCTS; NOVEL FOODS; OIL HOLDING CAPACITIES; PROCESSING WASTES; WATER HOLDING CAPACITY;

FATTY ACIDS;

EID: 84938998290     PISSN: 21934126     EISSN: 21934134     Source Type: Journal    
DOI: 10.1007/s11694-015-9236-5     Document Type: Article

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