Effect of sugar beet fiber concentrations on rheological properties of meat emulsions and their correlation with texture profile analysis

Food and Bioproducts Processing

Volumn 100, Issue , 2016, Pages 118-131

  Ağar, Berrin ^a   Gençcelep, Hüseyin ^a   Saricaoğlu, Furkan Türker ^a,b   Turhan, Sadettin ^a  

^a ONDOKUZ MAYIS UNIVERSITY   (Turkey)

^b BAYBURT UNIVERSITY   (Turkey)

Author keywords

Concentration; Meat emulsions; Sugar beet fiber; TPA parameters; Viscoelastic properties

Indexed keywords

CONCENTRATION (PROCESS); DIGITAL STORAGE; DISPERSIONS; EMULSIFICATION; MEATS; NON NEWTONIAN FLOW; RHEOLOGY; STIFFNESS; SUGAR BEETS; VISCOELASTICITY;

ANGULAR FREQUENCIES; APPARENT VISCOSITY; FIBER CONCENTRATION; RHEOLOGICAL PROPERTY; TEXTURAL CHARACTERISTIC; TEXTURE PROFILE ANALYSIS; TPA PARAMETERS; VISCOELASTIC PROPERTIES;

EMULSIONS;

EID: 84978386269     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2016.06.015     Document Type: Article

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