Application of gums as techno-functional hydrocolloids in meat processing and preservation: A review
Xueqin Gao, Hamidreza Pourramezan, Yousef Ramezan, Swarup Roy, Wanli Zhang, Elham Assadpour, Jian Zou, Seid Mahdi Jafari
Topics & Concepts
Food scienceShelf lifePreservativeHealth benefitsChemistryLipid oxidationProcessed meatFood preservationBusinessAntioxidantTraditional medicineMedicineBiochemistryPolysaccharides Composition and ApplicationsProteins in Food SystemsBotanical Research and Applications