KRISHI
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http://krishi.icar.gov.in/jspui/handle/123456789/43285Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | K. H. Rao | en_US |
| dc.contributor.author | P. Deenathayalan | en_US |
| dc.contributor.author | A. S. R. Anjaneyulu | en_US |
| dc.contributor.author | P. L. Yadav | en_US |
| dc.date.accessioned | 2020-12-14T16:16:43Z | - |
| dc.date.available | 2020-12-14T16:16:43Z | - |
| dc.date.issued | 2007-07-01 | - |
| dc.identifier.citation | Not Available | en_US |
| dc.identifier.isbn | Not Available | - |
| dc.identifier.issn | 0022-1155 | - |
| dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/43285 | - |
| dc.description | Not Available | en_US |
| dc.description.abstract | The structural characteristics of smoked buffalo meat sausages incorporated with whey protein concentrate (WPC) were evaluated using scanning electron microscopy (SEM). Results indicated that the control samples had a dense matrix. The fat globules observed were irregular in shape, less in numbers and covered by the protein. In sausages containing 1 and 2% WPC, the fat globules were fine, numerous and regularly arranged. The entire surface of emulsified fat globules was abundantly covered with WPC aggregates. At higher WPC (3 and 4%), particles were lodged between the spaces in the protein matrix as a filler. Addition of up to 2% WPC improved structural characteristics of the sausages. | en_US |
| dc.description.sponsorship | Not Available | en_US |
| dc.language.iso | English | en_US |
| dc.publisher | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE; SPRINGER INDIA; 7TH FLOOR, VIJAYA BUILDING, 17, BARAKHAMBA ROAD, NEW DELHI, 110 001, INDIA; NEW DELHI | en_US |
| dc.relation.ispartofseries | Not Available | - |
| dc.subject | buffalo meat sausages | en_US |
| dc.subject | whey protein concentrate | en_US |
| dc.subject | microstructure | en_US |
| dc.subject | WATER EMULSIONS | en_US |
| dc.subject | FUNCTIONALITY | en_US |
| dc.subject | GELATION | en_US |
| dc.subject | HEAT | en_US |
| dc.subject | FAT | en_US |
| dc.subject | PRODUCTS | en_US |
| dc.subject | GELS | en_US |
| dc.title | Microstructure of smoked buffalo meat sausages containing whey protein concentrate | en_US |
| dc.title.alternative | Not Available | en_US |
| dc.type | Article | en_US |
| dc.publication.projectcode | Not Available | en_US |
| dc.publication.journalname | JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | en_US |
| dc.publication.volumeno | 44 (4) | en_US |
| dc.publication.pagenumber | 422-425 | en_US |
| dc.publication.divisionUnit | Not Available | en_US |
| dc.publication.sourceUrl | DOI id: Not Available | en_US |
| dc.publication.sourceUrl | PubMed id: Not Available | en_US |
| dc.publication.sourceUrl | Web of Science ID: WOS:000247298900021 | en_US |
| dc.publication.authorAffiliation | ICAR::National Academy of Agricultural Research and Management | en_US |
| dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
| dc.publication.naasrating | 7.95 | - |
| Appears in Collections: | AEdu-NAARM-Publication | |
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