Effect of wheat germ on the functional properties and oxidation stability of ground meat systems

Article Russian OPEN
Gurinovich G.V.; Patrakova I.S.;
(2013)
  • Publisher: ФГБОУ ВО «Кемеровский технологический институт пищевой промышленности (университет)»
  • Journal: Foods and Raw materials (issn: 2308-4057, eissn: 2310-9599)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.12737/1439
  • Subject: TP368-456 | lipid fraction | oxidation inhibition | toasting | meat | wheat germ | Food processing and manufacture
    mesheuropmc: food and beverages

The results of a study of the chemical composition and functional properties of the plant raw material in the form of wheat germ flakes (WGFs) with a view to combining it with a meat feedstock are represented. WGFs subjected to preliminary heat treatment in various mode... View more