Effect of high-power ultrasound and bamboo fiber on the technological and oxidative properties of phosphate-free meat emulsions
Mariana Basso Pinton, José M. Lorenzo, Ana Carolina Mendes Dias Seibt, Bibiana Alves dos Santos, Jordana Lima da Rosa, Leticia Pereira Correa, Alexandre José Cichoski, Paulo Cezar Bastianello Campagnol
Topics & Concepts
PhosphateFood scienceEmulsionLipid oxidationChemistryTexture (cosmology)SonicationOxidative phosphorylationFiberAntioxidantChromatographyBiochemistryOrganic chemistryComputer scienceArtificial intelligenceImage (mathematics)Meat and Animal Product QualityCollagen: Extraction and CharacterizationMicrobial Inactivation Methods