[HTML][HTML] Valorization of cereal by-product hemicelluloses: Fractionation and purity considerations
AN Arzami, TM Ho, KS Mikkonen - Food Research International, 2022 - Elsevier
The biomass from cereal side streams is rich in valuable components, such as
hemicelluloses. Among the hemicelluloses, arabinoxylans and β-glucans are the most …
hemicelluloses. Among the hemicelluloses, arabinoxylans and β-glucans are the most …
Incorporation of soluble dietary fiber in comminuted meat products: Special emphasis on changes in textural properties
Comminuted meat products represent a diverse class of meat products that are popular for
their characteristic texture and flavor. Comminuted meat products are incorporated with …
their characteristic texture and flavor. Comminuted meat products are incorporated with …
Effects of hydrocolloids as fat-replacers on the physicochemical and structural properties of salt-soluble protein isolated from water-boiled pork meatballs
Y Li, J Guo, Y Wang, F Zhang, S Chen, Y Hu, M Zhou - Meat science, 2023 - Elsevier
Konjac glucomannan (KGM), xanthan gum (XG), guar gum (GG), and κ-carrageenan (KC),
as substituent, are commonly used in ground pork products. Here, the content of these (0.5 …
as substituent, are commonly used in ground pork products. Here, the content of these (0.5 …
Beta-glucan: An overview in biological activities, derivatives, properties, modifications and current advancements in food, health and industrial applications.
Abstract β-glucans have garnered significant attention due to their numerous health-
promoting and prebiotic attributes. β-glucans, a group of bioactive substance, are known to …
promoting and prebiotic attributes. β-glucans, a group of bioactive substance, are known to …
Recent advances in the study of modified cellulose in meat products: Modification method of cellulose, meat quality improvement and safety concern
Background Consumers are increasingly demanding high-quality meat products with the
development of the economy. The development of clean label and the improvement of the …
development of the economy. The development of clean label and the improvement of the …
Effect and mechanism of psyllium husk (Plantago ovata) on myofibrillar protein gelation
In this study, the influence of psyllium husk (PH) on gel properties of myofibrillar protein (MP)
and the corresponding interaction mechanism were investigated. The results indicated that …
and the corresponding interaction mechanism were investigated. The results indicated that …
Cereal polysaccharides as sources of functional ingredient for reformulation of meat products: A review
Nowadays, consumer perceptions towards meat products are changing and seeking health-
related aspects through diet. Owing to the fat and cholesterol content, reformulation of meat …
related aspects through diet. Owing to the fat and cholesterol content, reformulation of meat …
Effectiveness of oat-hull-based ingredient as fat replacer to produce low fat burger with high beta-glucans content
Low-fat beef burgers with high beta-glucan content was obtained using a gel made from an
oat-hull-based ingredient as fat replacer. Two levels of fat substitution were considered …
oat-hull-based ingredient as fat replacer. Two levels of fat substitution were considered …
[HTML][HTML] Rice flour-emulgel as a bifunctional ingredient, stabiliser-cryoprotactant, for formulation of healthier frozen fish nugget
This study highlighted a new strategy for producing healthier fish nuggets using a rice flour-
based emulgel prior to baking rather than conventional deep-frying, which allowed the lipid …
based emulgel prior to baking rather than conventional deep-frying, which allowed the lipid …
An updated comprehensive review on waste valorization: Informetric analysis, current insights and future perspectives on cereal waste and byproduct utilization for …
Cereal crops have been integral to human sustenance since the Neolithic era which have
earned significant attention as staple foods. The year-round cultivation and consumption of …
earned significant attention as staple foods. The year-round cultivation and consumption of …