Effect of Resistant Starch and β-Glucan Combination on Oxidative Stability, Frying Performance, Microbial Count and Shelf Life of Prebiotic Sausage During Refrigerated Storage

This study aims to evaluate the performance of two types of prebiotic sausages formulated with resistant starch (RS) and β-glucan (BG) extract (in ratios of 2.22:1.33 and 2.75:1.88) during frying and chilled storage. The oxidative stability indices and microbial counts were determined. The incorpora...

詳細記述

書誌詳細
主要な著者: Roghayeh Amini Sarteshnizi, Hedayat Hosseini, Nader Karimian Khosroshahi, Farzane Shahraz, Amin Mousavi Khaneghah, Manije Kamran, Rozita Komeili, Emma Chiavaro
フォーマット: 論文
言語:English
出版事項: University of Zagreb Faculty of Food Technology and Biotechnology 2017-01-01
シリーズ:Food Technology and Biotechnology
主題:
オンライン・アクセス:https://hrcak.srce.hr/file/283741