Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber

This study was conducted to evaluate emulsion mapping between emulsion stability and cooking yields, apparent viscosity, and hardness of reduced-fat pork emulsion systems. The reduced-fat emulsion systems were supplemented with different lipid types and brown rice bran fiber (BRF) concentrations. Co...

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Bibliografiske detaljer
Udgivet i:Korean J Food Sci Anim Resour
Main Authors: Choi, Yun-Sang, Kim, Young-Boong, Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Jeong, Tae-Jun, Park, Jinhee, Kim, Cheon-Jei
Format: Artigo
Sprog:Inglês
Udgivet: Korean Society for Food Science of Animal Resources 2015
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Article
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4682521/
https://ncbi.nlm.nih.gov/pubmed/26761836
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.2.258
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