Xanthan gum as a fat replacer in goshtaba-a traditional meat product of India: effects on quality and oxidative stability

Journal of Food Science and Technology

Volumn 52, Issue 12, 2015, Pages 8104-8112

  Rather, Sajad A ^a   Masoodi, F A ^a   Akhter, Rehana ^a   Gani, Adil ^a   Wani, S M ^a   Malik, A H ^b  

^a UNIVERSITY OF KASHMIR   (India)

^b SHER E KASHMIR UNIVERSITY OF AGRICULTURAL SCIENCES AND TECHNOLOGY OF KASHMIR   (India)

Author keywords

Goshtaba; High fat; Low fat; Quality; Xanthan gum

Indexed keywords

EMULSIFICATION; EMULSIONS; IMAGE QUALITY; MEATS; PROTEINS; QUALITY CONTROL; SENSORY PERCEPTION; WATER QUALITY;

ANTI-OXIDANT ACTIVITIES; GOSHTABA; HIGH FAT; LOW FAT; OXIDATIVE STABILITY; PROXIMATE COMPOSITIONS; QUALITY CHARACTERISTIC; SENSORY PROPERTIES;

XANTHAN GUM;

EID: 84947496217     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1960-7     Document Type: Article

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