Nothing Special   »   [go: up one dir, main page]

Mazumder et al., 2024 - Google Patents

Mushroom-based Northern Thai style sausages: Physico-chemical, nutritional profile and in vitro digestibility

Mazumder et al., 2024

View HTML
Document ID
10662602384590865152
Author
Mazumder M
Sangsomboon M
Ketnawa S
Rawdkuen S
Publication year
Publication venue
Journal of Agriculture and Food Research

External Links

Snippet

The aim of this research was to develop mushroom–based Northern Thai style sausage (NS). Four mushrooms; split gill (SG), shiitake, oyster (OM) and log white (LW) were screened for NS preparation. Composition analysis suggested that LW had significantly …
Continue reading at www.sciencedirect.com (HTML) (other versions)

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23JPROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00Working-up of proteins for foodstuffs
    • A23J3/14Vegetable proteins
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A61MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61KPREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES
    • A61K36/00Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18Magnoliophyta (angiosperms)
    • A61K36/185Magnoliopsida (dicotyledons)
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL

Similar Documents

Publication Publication Date Title
Ding et al. Nutritional composition in the chia seed and its processing properties on restructured ham-like products
Biel et al. Nutritional value of wheat, triticale, barley and oat grains
Bahmanyar et al. Effects of replacing soy protein and bread crumb with quinoa and buckwheat flour in functional beef burger formulation
Pojić et al. Characterization of byproducts originating from hemp oil processing
Ghribi et al. Toward the enhancement of sensory profile of sausage “Merguez” with chickpea protein concentrate
Jahreis et al. Legume flours: Nutritionally important sources of protein and dietary fiber
Cho et al. Effects of mealworm larva composition and selected process parameters on the physicochemical properties of extruded meat analog
Sciammaro et al. Chemical and nutritional properties of different fractions of Prosopis alba pods and seeds
KR102276311B1 (en) A method for making sausage analogue using mixed bean protein concentrate
Jeong et al. Effect on the emulsification stability and quality of emulsified sausages added with Wanggasi-Chunnyuncho (Opuntia humifusa f. jeollaensis) fruit powders
Masood et al. Proximate and sensory analysis of wheat bread supplemented with onion powder and onion Peel extract
Loypimai et al. Utilization of pregelatinized banana flour as a functional ingredient in instant porridge
Sadeghi et al. Evaluation of mustard (Brassica juncea) protein isolate prepared by steam injection heating for reduction of antinutritional factors
Bin Mohd Zaini et al. Effect of addition of banana peel powder (Musa balbisiana) on physicochemical and sensory properties of fish patty
Sun et al. Effects of incorporation of hempseed meal on the quality attributes of chicken sausage
Chappalwar et al. Efficacy of lemon albedo as fat replacer for development of ultra‐low‐fat chicken patties
Gomezulu et al. Protein content and anti-nutritional factors in pigeon pea and effect of its protein isolate on physical properties and consumer preference of beef sausages
Ijarotimi et al. Nutritional, antioxidant and organoleptic properties of therapeutic-complementary-food formulated from locally available food materials for severe acute malnutrition management
Bochnak-Niedźwiecka et al. Studies on the development of vegetable-based powdered beverages–Effect of the composition and dispersing temperature on potential bioaccessibility of main low-molecular antioxidants and antioxidant properties
Atambayeva et al. Nutritional, physicochemical, textural and sensory characterization of horsemeat patties as affected by whole germinated green buckwheat and its flour
Abiala et al. Quality attributes of chicken nuggets extended with different legume flours
GANGULY Effect of bajra flour (Pearl millet) on some quality and sensory attributes of chicken nuggets
Bakhsh et al. A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients
Baigts-Allende et al. Use of Hibiscus sabdariffa by-Product to Enhance the Nutritional Quality of Pasta
Mazumder et al. Mushroom-based Northern Thai style sausages: Physico-chemical, nutritional profile and in vitro digestibility