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

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

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, DanmarkMorten Christensen, Department of Chemical Engineering, Biotechnology and Environmental Technology, University of Southern Denmark, DanmarkEls Vossen, Laboratory for animal nutrition and animal product quality, Department of Animal Production, Ghent University, Proefhoevestraat 10, 9090, Melle, Belgium., BelgienThomas 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
Tidsskriftsnummer7
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

Se relationer på Aarhus Universitet Citationsformater

ID: 128395611