Chapter 3. Gelation and Emulsion: Applications
- Isabel Guerrero-Legarreta Ph.D.
Published Online: 14 APR 2010
DOI: 10.1002/9780470504475.ch3
Copyright © 2010 John Wiley & Sons, Inc.
Book Title
Handbook of Poultry Science and Technology, Volume 2
Additional Information
How to Cite
Hernández-Hernández, E. and Guerrero-Legarreta, I. (2010) Gelation and Emulsion: Applications, in Handbook of Poultry Science and Technology, Volume 2 (ed I. Guerrero-Legarreta), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470504475.ch3
Editor Information
Departamento de Biotecnología, Universidad Autónoma Metropolitana, México D.F., México
Publication History
- Published Online: 14 APR 2010
- Published Print: 12 JAN 2010
ISBN Information
Print ISBN: 9780470185537
Online ISBN: 9780470504475
- Summary
- Chapter
- References
Keywords:
- gelation and emulsion: applications;
- gel-like matrix - consisting of unfolded proteins and carbohydrates increasing batter viscosity;
- emulsifying agents - acylmonoglycerides, diglycerides, polyethylene sorbinate fatty acids, sorbitan fatty acid esters and lecithin
Summary
This chapter contains sections titled:
Introduction
Food gels
Food emulsions
Emulsion stability
Meat poultry products
Low-fat emulsions
Aroma release from meat emulsions
References