Evaluation of water binding properties of powdered meat binders, substitutes, and extenders by mixing with freeze-dried meat preparations and measuring the uptake of water on the Baumann apparatus

Evaluation of the water binding properti

Evaluation of the water binding properties of meat binders, substitutes and extenders by different physical and chemical methods

✍ Heinevetter, L. ;Gassmann, B. ;Kroll, J. 📂 Article 📅 1987 🏛 John Wiley and Sons 🌐 English ⚖ 457 KB

From investigations concerning water binding capacity measured by an improved BAUMANN technique, differential scanning calorimetry, nitrogen solubility, moisture sorption isotherms, specific surface area. and specific volume of powdered proteinaceous materials proposed as binders and/or substitutes