Effects of Replacing Sucrose with Various Sugar Alcohols on Quality Properties of Semi-dried Jerky

The objective of this study was to investigate the effects of replacing sucrose with sugar alcohols (sorbitol, glycerol and xylitol) on the quality properties of semi-dried jerky. Total 7 treatments of jerkies were prepared as follows: control with sucrose, and treatments with 2.5 and 5.0% of sucros...

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Publicado en:Korean J Food Sci Anim Resour
Autores principales: Jang, Sung-Jin, Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Lim, Yun-Bin, Jeong, Tae-Jun, Kim, Si-Young, Kim, Cheon-Jei
Formato: Artigo
Lenguaje:Inglês
Publicado: Korean Society for Food Science of Animal Resources 2015
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Article
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC4670891/
https://ncbi.nlm.nih.gov/pubmed/26761890
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.5.622
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