scholarly journals Physicochemical and Textural Properties of Low-Fat Pork Sausages with Basil Seed Gum as Affected by Different Salt Levels

2018 ◽  
Vol 2 (2) ◽  
pp. 64-64
Author(s):  
C. H. Lee ◽  
K. Chin
Keyword(s):  
Textural Properties ◽  
Low Fat ◽  
Basil Seed Gum ◽  
Pork Sausages ◽  
Seed Gum

The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages

Meat Science ◽  
1999 ◽  
Vol 51 (1) ◽  
pp. 43-52 ◽  
Author(s):  
Paula H Lyons ◽  
John F Kerry ◽  
Patrick A Morrissey ◽  
Denis J Buckley
Keyword(s):  
Whey Protein ◽  
Textural Properties ◽  
Low Fat ◽  
Tapioca Starch ◽  
Pork Sausages

The influence of basil seed gum, guar gum and their blend on the rheological, physical and sensory properties of low fat ice cream

2016 ◽  
Vol 52 ◽  
pp. 625-633 ◽  
Author(s):  
Fatemeh Javidi ◽  
Seyed M.A. Razavi ◽  
Fataneh Behrouzian ◽  
Ali Alghooneh
Keyword(s):  
Guar Gum ◽  
Ice Cream ◽  
Sensory Properties ◽  
Low Fat ◽  
Basil Seed Gum ◽  
Seed Gum

Characterization of Aqueous Dispersions and Gels Made of Sodium Caseinate and Basil Seed Gum: Phase Behavior, Rheology, and Microstructure

2020 ◽  
Vol 15 (4) ◽  
pp. 495-508
Author(s):  
Vahideh Sarabi-Aghdam ◽  
Seyed H. Hosseini-Parvar ◽  
Ali Motamedzadegan ◽  
Saeed Mirarab Razi ◽  
Ali Rashidinejad
Keyword(s):  
Phase Behavior ◽  
Sodium Caseinate ◽  
Aqueous Dispersions ◽  
Basil Seed Gum ◽  
Seed Gum

Physicochemical, rheological, and sensorial properties of bread supplemented with pumpkin powder and basil seed gum

2020 ◽  
Vol 44 (12) ◽  
Author(s):  
Ousha Pourmohammadi ◽  
Seyyed Hossein Hosseini Ghaboos ◽  
Sara Jafarian
Keyword(s):  
Basil Seed Gum ◽  
Seed Gum ◽  
Pumpkin Powder
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