Technological Properties of Model System Beef Emulsions with Encapsulated Pumpkin Seed Oil and Shell Powder
The aim of this research was to examine the technological properties of beef emulsions in which fatty tissue was partially substituted with pumpkin seed oil (PSO) encapsulated in alginate or pectin matrix, and where phosphates (F treatments) were simultaneously substituted with shell powder (C treat...
Saved in:
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2020-03-01
|
| Series: | Polish Journal of Food and Nutrition Sciences |
| Subjects: | |
| Online Access: | http://www.journalssystem.com/pjfns/Technological-properties-of-model-system-beef-emulsions-with-encapsulated-pumpkin,118008,0,2.html |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|