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

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DOI

  • Minyi Han, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, China, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
  • ,
  • Mathias P. Clausen, Department of Chemical Engineering, Biotechnology and Environmental Technology, University of Southern Denmark, Danmark
  • Morten Christensen, Department of Chemical Engineering, Biotechnology and Environmental Technology, University of Southern Denmark, Danmark
  • Els Vossen, Laboratory for animal nutrition and animal product quality, Department of Animal Production, Ghent University, Proefhoevestraat 10, 9090, Melle, Belgium., Belgien
  • Thomas Van Hecke, Laboratory for animal nutrition and animal product quality, Department of Animal Production, Ghent University, Proefhoevestraat 10, 9090, Melle, Belgium., Belgien
  • Hanne Christine S. Bertram
OriginalsprogEngelsk
TidsskriftFood & Function
Vol/bind9
Nummer7
Sider (fra-til)4017-4027
Antal sider11
ISSN2042-6496
DOI
StatusUdgivet - 19 jun. 2018

    Forskningsområder

  • Fiber enrichment, Water-binding capacity, Low-field NMR T2 relaxation, Lipid oxidation, Protein oxidation, Texture modification, CARS microscopy

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