Utilisation and Application of hydrocolloids in the poultry meat products
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F17%3A63517159" target="_blank" >RIV/70883521:28110/17:63517159 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
čeština
Original language name
Využití a aplikace hydrokoloidů v drůbežích masných výrobcích
Original language description
The aim of this study was to evaluate the use of hydrocolloids in poultry meat products. Food hydrocolloids belong between also called food ingredients or additives, which modifies the structural properties of food. It serves mainly as thickeners. The most frequently hydrocolloids in meat production are starches, carrageenans, xanthan gum, guar gum, locust bean gum, gum Euchema, konjac gum, gum karaya, tara gum and agar. Was analyzed range poultry meat products, with a focus on the use of hydrocolloids in recipes. It was found that hydrocolloids are used by almost all meat products, which performs important functions.
Czech name
Využití a aplikace hydrokoloidů v drůbežích masných výrobcích
Czech description
The aim of this study was to evaluate the use of hydrocolloids in poultry meat products. Food hydrocolloids belong between also called food ingredients or additives, which modifies the structural properties of food. It serves mainly as thickeners. The most frequently hydrocolloids in meat production are starches, carrageenans, xanthan gum, guar gum, locust bean gum, gum Euchema, konjac gum, gum karaya, tara gum and agar. Was analyzed range poultry meat products, with a focus on the use of hydrocolloids in recipes. It was found that hydrocolloids are used by almost all meat products, which performs important functions.
Classification
Type
D - Article in proceedings
CEP classification
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OECD FORD branch
40401 - Agricultural biotechnology and food biotechnology
Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2017
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Sborník XLIII. konference o jakosti potravin a potravinových surovin
ISBN
978-80-7509-479-7
ISSN
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e-ISSN
neuvedeno
Number of pages
11
Pages from-to
119-129
Publisher name
Mendelova univerzita v Brně
Place of publication
Brno
Event location
Brno
Event date
Mar 1, 2017
Type of event by nationality
CST - Celostátní akce
UT code for WoS article
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