Emulsion, texture and microstructure of chicken mortadella: Effect of Basic Chemical Composition and Ingredients on the Physical-Chemical Characteristics of Chicken Mortadella
Marques Luiz, Andre Henrique; Novy Quadri, Mara Gabriela
ISBN 10: 6203326194 ISBN 13: 9786203326192
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The meat industry has been exhaustively searching for quality products, a characteristic mainly related to the balance of the composition. As a result, there has been growing interest in the development of chicken meat products due to their high nutritional value, availability, price and emulsification characteristics. The basic chemical components of emulsion formation (protein, fat and moisture) and ingredients were assessed for quality in the formulation of chicken mortadella using experimental mixture planning, which was applied to the basic components in order to obtain the most stable emulsion composition. This study showed that understanding the contribution of the effects of each basic constituent, as well as the main ingredients used in the manufacture of chicken mortadella, is fundamental to developing better products and solving problems in the industry.
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Title: Emulsion, texture and microstructure of ...
Publisher: Our Knowledge Publishing
Publication Date: 2025
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Emulsion, texture and microstructure of chicken mortadella | Effect of Basic Chemical Composition and Ingredients on the Physical-Chemical Characteristics of Chicken Mortadella
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Taschenbuch. Condition: Neu. Emulsion, texture and microstructure of chicken mortadella | Effect of Basic Chemical Composition and Ingredients on the Physical-Chemical Characteristics of Chicken Mortadella | Andre Henrique Marques Luiz (u. a.) | Taschenbuch | Einband - flex.(Paperback) | Englisch | 2025 | Our Knowledge Publishing | EAN 9786203326192 | Verantwortliche Person für die EU: SIA OmniScriptum Publishing, Brivibas Gatve 197, 1039 RIGA, LETTLAND, customerservice[at]vdm-vsg[dot]de | Anbieter: preigu. Seller Inventory # 131006440
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -The meat industry has been exhaustively searching for quality products, a characteristic mainly related to the balance of the composition. As a result, there has been growing interest in the development of chicken meat products due to their high nutritional value, availability, price and emulsification characteristics. The basic chemical components of emulsion formation (protein, fat and moisture) and ingredients were assessed for quality in the formulation of chicken mortadella using experimental mixture planning, which was applied to the basic components in order to obtain the most stable emulsion composition. This study showed that understanding the contribution of the effects of each basic constituent, as well as the main ingredients used in the manufacture of chicken mortadella, is fundamental to developing better products and solving problems in the industry.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 56 pp. Englisch. Seller Inventory # 9786203326192
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Emulsion, texture and microstructure of chicken mortadella : Effect of Basic Chemical Composition and Ingredients on the Physical-Chemical Characteristics of Chicken Mortadella
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ISBN 13: 9786203326192
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - The meat industry has been exhaustively searching for quality products, a characteristic mainly related to the balance of the composition. As a result, there has been growing interest in the development of chicken meat products due to their high nutritional value, availability, price and emulsification characteristics. The basic chemical components of emulsion formation (protein, fat and moisture) and ingredients were assessed for quality in the formulation of chicken mortadella using experimental mixture planning, which was applied to the basic components in order to obtain the most stable emulsion composition. This study showed that understanding the contribution of the effects of each basic constituent, as well as the main ingredients used in the manufacture of chicken mortadella, is fundamental to developing better products and solving problems in the industry. Seller Inventory # 9786203326192
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