文献
J-GLOBAL ID:202002240690502326
整理番号:20A0612916
粉末またはゲルフォーマットにおけるChia(Salvia hispanica L.)粘液添加による乳化肉製品中のリン酸塩の低減:クリーンラベル技術戦略【JST・京大機械翻訳】
Reducing phosphate in emulsified meat products by adding chia (Salvia hispanica L.) mucilage in powder or gel format: A clean label technological strategy
著者 (6件):
Camara Ana Karoline Ferreira Ignacio
(Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Universitaria Zeferino Vaz City, 13083-862 Campinas, Sao Paulo, Brazil)
,
Vidal Vitor Andre Silva
(Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Universitaria Zeferino Vaz City, 13083-862 Campinas, Sao Paulo, Brazil)
,
Santos Mirian
(Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Universitaria Zeferino Vaz City, 13083-862 Campinas, Sao Paulo, Brazil)
,
Bernardinelli Oigres Daniel
(Department of Physicochemistry, Institute of Chemistry, University of Campinas (UNICAMP), Universitaria Zeferino Vaz City, 13083-970 Campinas, Sao Paulo, Brazil)
,
Sabadini Edvaldo
(Department of Physicochemistry, Institute of Chemistry, University of Campinas (UNICAMP), Universitaria Zeferino Vaz City, 13083-970 Campinas, Sao Paulo, Brazil)
,
Pollonio Marise Aparecida Rodrigues
(Department of Food Technology, Faculty of Food Engineering, University of Campinas (UNICAMP), Universitaria Zeferino Vaz City, 13083-862 Campinas, Sao Paulo, Brazil)
資料名:
Meat Science
(Meat Science)
巻:
163
ページ:
Null
発行年:
2020年
JST資料番号:
T0789A
ISSN:
0309-1740
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)