4.5 Article

Development of low-fat sausages using basil seed gum (Ocimum bacilicum L.) and gelatin as a fat replacer

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers

Laura T. Rodriguez Furlan et al.

MEAT SCIENCE (2014)

Article Agricultural Engineering

Chia (Salvia hispanica L.) seed mucilage release characterisation. A microstructural and image analysis study

Ma. de la Paz Salgado-Cruz et al.

INDUSTRIAL CROPS AND PRODUCTS (2013)

Article Food Science & Technology

Dynamic viscoelastic study on the gelation of basil seed gum

Ali Rafe et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)

Article Agriculture, Multidisciplinary

Microstructure, chemical composition and mucilage exudation of chia (Salvia hispanica L.) nutlets from Argentina

Marianela I. Capitani et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2013)

Review Food Science & Technology

A review study on chemical composition and molecular structure of newly plant gum exudates and seed gums

Hamed Mirhosseini et al.

FOOD RESEARCH INTERNATIONAL (2012)

Article Engineering, Chemical

Chia seeds: Microstructure, mucilage extraction and hydration

L. A. Munoz et al.

JOURNAL OF FOOD ENGINEERING (2012)

Article Engineering, Chemical

Steady shear flow behavior of gum extracted from Ocimum basilicum L. seed: Effect of concentration and temperature

S. H. Hosseini-Parvar et al.

JOURNAL OF FOOD ENGINEERING (2010)

Article Food Science & Technology

Optimisation study of gum extraction from Basil seeds (Ocimum basilicum L.)

Seyed M. A. Razavi et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)

Article Food Science & Technology

Rheological, textural and microstructure analysis of the high-methoxy pectin/gelatin mixed systems

H. Liu et al.

JOURNAL OF TEXTURE STUDIES (2007)

Review Food Science & Technology

Meat products as functional foods:: A review

JM Fernández-Ginés et al.

JOURNAL OF FOOD SCIENCE (2005)

Article Chemistry, Applied

Gelling property of soy protein-gum mixtures

YF Hua et al.

FOOD HYDROCOLLOIDS (2003)

Review Food Science & Technology

Healthier meat and meat products:: their role as functional foods

F Jiménez-Colmenero et al.

MEAT SCIENCE (2001)

Article Chemistry, Applied

Texture and structure of gelatin/pectin-based gummy confections

LL DeMars et al.

FOOD HYDROCOLLOIDS (2001)

Review Chemistry, Physical

Hydrocolloid gels of polysaccharides and proteins

K Nishinari et al.

CURRENT OPINION IN COLLOID & INTERFACE SCIENCE (2000)