Influence of protein-fat suspensions with vegetable fillers on the functional and technological properties of minced meat cutlets

被引：0
|
作者：
Kolesnikova, N., V [1 ]
Danilov, M. B. [1 ]
Startseva, A. A. [1 ]
机构：
[1] East Siberian State Univ Technol & Management, SEOVPO, Ul Klyuchevskaya 40a, Ulan Ude 670013, Russia
来源：
IZVESTIYA VUZOV-PRIKLADNAYA KHIMIYA I BIOTEKHNOLOGIYA | 2011年 / 01期
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
引用
收藏
页码：151 / +
页数：2
相关论文
共 14 条
  • [1] Biomodification Of Meat For Improving Functional-Technological Properties Of Minced Meat.
    Nesterenko, Anton
    Koshchaev, Andrey
    Kenijz, Nadezhda
    Akopyan, Kristina
    Rebezov, Maksim
    Okuskhanova, Eleonora
    RESEARCH JOURNAL OF PHARMACEUTICAL BIOLOGICAL AND CHEMICAL SCIENCES, 2018, 9 (06): : 95 - 105
  • [2] Tomato Pomace Powder as a Functional Ingredient in Minced Meat Products-Influence on Technological and Sensory Properties of Traditional Serbian Minced Meat Product Ćevapi
    Stajic, Slavisa
    Skwarek, Patrycja
    Durdevic, Sanja
    Karwowska, Malgorzata
    Pisinov, Boris
    Tomasevic, Igor
    Kurcubic, Vladimir
    PROCESSES, 2024, 12 (07)
  • [3] Effect of Transglutaminase and Bacterial Concentrates on the Development of Functional and Technological Properties of Minced Meat
    Merenkova, Svetlana
    Zinina, Oksana
    Loretz, Olga
    Neverova, Olga
    Sharaviev, Pavel
    POLISH JOURNAL OF FOOD AND NUTRITION SCIENCES, 2019, 69 (04) : 387 - 395
  • [4] Effects of the Dietary Inclusion of Vegetable Fat and Dehydrated Alfalfa Meal on the Technological Properties of Rabbit Meat
    C. Cavani
    M. Betti
    M. Bianchi
    M. Petracci
    Veterinary Research Communications, 2003, 27 : 643 - 646
  • [5] Effects of the dietary inclusion of vegetable fat and dehydrated alfalfa meal on the technological properties of rabbit meat
    Cavani, C
    Betti, M
    Bianchi, M
    Petracci, M
    VETERINARY RESEARCH COMMUNICATIONS, 2003, 27 (Suppl 1) : 643 - 646
  • [6] FUNCTIONAL-TECHNOLOGICAL PROPERTIES OF MEAT-AND-VEGETABLE EMULSIONS WITH THE ADDITION OF CHITOSAN DERIVATIVES
    Shestopalova, Irina Anatolyevna
    Kolodyaznaya, Valentina Stepanovna
    Kiprushkina, Elena Ivanovna
    Kuprina, Elena Eduardovna
    Petrova, Valentina Aleksandrovna
    Rogozina, Elena Andreevna
    Danko, Veronika Olegovna
    PROGRESS ON CHEMISTRY AND APPLICATION OF CHITIN AND ITS DERIVATIVES, 2018, 23 : 170 - 178
  • [7] INFLUENCE OF FOOD ADDITIVE "MAGNETOFOOD" ON PHYSICAL AND CHEMICAL PARAMETERS, FUNCTIONAL PROPERTIES OF MODEL MINCED MEAT SYSTEMS
    Tsykhanovska, I
    Skurikhina, L.
    Evlash, V
    Pavlotska, L.
    JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-UKRAINE, 2019, 13 (02): : 87 - 96
  • [8] The Influence of the Nutritional and Mineral Composition of Vegetable Protein Concentrates on Their Functional Properties
    Lopez-Calabozo, Rocio
    Martinez-Martin, Ivan
    Rodriguez-Fernandez, Marta
    Absi, Yamina
    Vivar-Quintana, Ana Maria
    Revilla, Isabel
    FOODS, 2025, 14 (03)
  • [9] A METHOD IMPROVING THE TASTE AND TECHNOLOGICAL PROPERTIES OF THE RENAL FAT TISSUE OF CATTLE BY ADDING POULTRY LEAF FAT OR VEGETABLE FAT OR POULTRY MEAT AND EGG-ALBUMIN
    DAOUDI, A
    WUNDERL, J
    OZARI, R
    NASR, S
    STOLLE, FA
    KOTTER, L
    FLEISCHWIRTSCHAFT, 1990, 70 (07): : 789 - 791
  • [10] Formation of the functional and technological properties of the beef minced meat by using the food additive on the nanopowder basis of double oxide of two- and trivalent iron
    Tsykhanovska, Iryna
    Skurikhina, Lyudmyla
    Evlash, Victoria
    Pavlotska, Larisa
    UKRAINIAN FOOD JOURNAL, 2018, 7 (03) : 379 - 396
12