蛋白质为基质的脂肪替代品在肉制品中的应用

doi:10.7506/rlyj1001-8123-200806005

Download: PDF (285 KB) HTML (1 KB)
Export: BibTeX | EndNote (RIS)

Abstract Excessive dietary fat intaking can bring adverse affects to health,so many develop the fat replacer to replace fat in food.The paper introduce the research of protein- based fat replacer,the type of protein, methods and the applications in meat products.The fundamental information would help the further development of fat replacer.

Key words： Fat replacer Protein Meat products

:

TS202

	Service

	E-mail this article
	Add to my bookshelf
	Add to citation manager
	E-mail Alert
	RSS
	Articles by authors
	Yu Jing
	Chen Jing-xia

Cite this article:

Yu Jing,Chen Jing-xia. Applications of Protein-based Fat Replacers in Meat Products[J]. Meat Research, 2008, 22(6): 18-21.

URL:

https://www.rlyj.net.cn/EN/10.7506/rlyj1001-8123-200806005 OR https://www.rlyj.net.cn/EN/Y2008/V22/I6/18

[1]	CHEN Ziting, CHEN Mengting, SUN Zhida. Research Progress on Fenton Reaction-Induced Meat Protein Oxidation and Its Inhibition[J]. Meat Research, 2023, 37(5): 72-80.