Effects of wheat fiber addition on emulsion and lipid/protein stabilities of an omega-3 fatty acid–fortified chicken surimi product

Meat, except marine sources, is a highly nutritious food but generally lacks some healthy ingredients, such as omega-3 fatty acids (ω-3 FA) and dietary fiber. However, ω-3 FA and dietary fiber could be incorporated during the manufacture of surimi-like products. In our previous study, chicken surimi...

وصف كامل

محفوظ في:
التفاصيل البيبلوغرافية
الحاوية / القاعدة:Poult Sci
المؤلفون الرئيسيون: Samuel Wu, Yi-Hsieng, Lin, Dan Qing, Wang, Sheng-Yao, Lin, Yi-Ling, Chen, Jr-Wei, Nakthong, Sasitorn, Chen, Yi-Chen
التنسيق: Artigo
اللغة:Inglês
منشور في: Elsevier 2020
الموضوعات:
Processing and Products
الوصول للمادة أونلاين:https://ncbi.nlm.nih.gov/pmc/articles/PMC7858181/
https://ncbi.nlm.nih.gov/pubmed/33518089
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.psj.2020.11.077
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