Published in

Royal Society of Chemistry, Food and Function, 7(9), p. 4017-4027

DOI: 10.1039/c8fo00835c

Links

Tools

Export citation

Search in Google Scholar

Enhancing the health potential of processed meat: the effect of chitosan or carboxymethyl cellulose enrichment on inherent microstructure, water mobility and oxidation in a meat-based food matrix

Journal article published in 2018 by Minyi Han ORCID, Mathias P. Clausen ORCID, Morten Christensen, Els Vossen, Thomas Van Hecke, Hanne Christine Bertram ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

Full text: Unavailable

Green circle
Preprint: archiving allowed
Upload
Orange circle
Postprint: archiving restricted
Upload
Red circle
Published version: archiving forbidden
Policy details
Data provided by SHERPA/RoMEO

Abstract

The addition of dietary fibers can alleviate the deteriorated textural properties and water binding capacity (WBC) that may occur when the fat content is lowered directly in the formulas of comminuted meat products.