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Physico-chemical, orosensory and microstructural properties of meat products containing rye bran, pea fibre or a combination of the two
Ursula Kehlet
*
, Lars Bager Christensen,
Anne Raben
, Margit Dall Aaslyng
*
Corresponding author for this work
Obesity Research
2
Citations (Scopus)
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Keyphrases
Chewing Time
75%
Computed Tomography
25%
Dietary Fiber
25%
Dietary Fibre Content
25%
Digestion Model
25%
Fiber Type
25%
Fiber-rich
25%
Food Matrix
25%
Gastrointestinal Diseases
25%
High Water Content
25%
Meat Products
100%
Meat Quality
25%
Meatball
100%
Microstructural Characteristics
50%
Microstructural Properties
100%
Microstructure
25%
Orosensory
100%
Pea Fiber
100%
Physicochemical Properties
100%
Quality-related
25%
Rye Bran
100%
Sausage
100%
Simulated Gastrointestinal Digestion
25%
Viscosity
50%
Water Holding Capacity
50%
Food Science
Dietary Fiber
25%
Dietary Fibre Content
25%
Food Matrix
25%
Meat Quality
25%
Meatball
100%
Rye Bran
100%
Simulated Digestion
25%