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Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage

机译：魔芋胶可用作潜在的脂肪类似物，促进肉类产品开发的健康：冷藏和冷冻的影响

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Jiménez Colmenero Francisco; Cofrades Susana; Herrero Ana M.; Solas M. Teresa; Ruiz-Capillas C.;
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年度 2013
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1. Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage [J] . F.Jimenez-Colmenero, S. Cofrades, A.M. Herrero, Food Hydrocolloids . 2013,第1期

机译：魔芋胶可用作潜在的脂肪类似物，促进肉类产品开发的健康：冷藏和冷冻的影响
2. Konjac gel fat analogue for use in meat products: Comparison with pork fats [J] . F. Jimenez-Colmenero, S. Cofrades, A.M. Herrero, Food Hydrocolloids . 2012,第1期

机译：用于肉类产品的魔芋胶脂肪类似物：与猪肉脂肪的比较
3. Low-fat pork liver pates enriched with n-3 PUFA/konjac gel: Dynamic Theological properties and technological behaviour during chill storage [J] . G. Delgado-Pando, S. Cofrades, C. Ruiz-Capillas, Meat Science . 2012,第1期

机译：富含n-3 PUFA / konjac凝胶的低脂猪肉肝酱：冷藏过程中的动态神学特性和技术行为
4. SKIN FISH OIL AS POTENTIAL SOURCE OF OMEGA-3 FATTY ACIDS FOR ADDITION TO FUNCTIONAL MEAT PRODUCTS: DETERMINATION OF OXIDATIVE STABILITY [C] . N.L.Shaw, rnA.L.Hild, rnC.L.Kinter Proceedings of 53rd International Congress of Meat Science and Technology . 2007

机译：皮肤鱼油作为补充功能性肉类产品中潜在的OMEGA-3脂肪酸的来源：氧化稳定性的测定
5. Evaluation of konjac blends, soy protein isolate and lean muscle as fat replacements in low-fat meat batters. [D] . Chin, Koo Bok. 1997

机译：评价魔芋混合物，大豆分离蛋白和瘦肌肉作为低脂肉糊中脂肪的替代品。
6. Partial replacement of pork backfat with konjac gel in Northeastern Thai fermented sausage (Sai Krok E-san) to produce the healthier product [O] . Supaluk Sorapukdee, Sujitta Jansa, Pussadee Tangwatcharin 2019

机译：用泰国东北发酵香肠（Sai Krok E-san）中的魔芋凝胶部分替代猪肉背脂以生产更健康的产品
7. Konjac gel fat analogue for use in meat products: Comparison with pork fats [O] . Jiménez Colmenero Francisco, Cofrades Susana, Herrero Ana M., 2012

机译：用于肉类产品的魔芋胶脂肪类似物：与猪肉脂肪的比较

Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage

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