Chemical and structural characteristics of frankfurters during in vitro gastric digestion as influenced by cooking method and severity

@article{zvural2017ChemicalAS,
  title={Chemical and structural characteristics of frankfurters during in vitro gastric digestion as influenced by cooking method and severity},
  author={Emin Burçin {\"O}zvural and G. Bornhorst},
  journal={Journal of Food Engineering},
  year={2017},
  volume={229},
  pages={102-108}
}
Abstract Cooking processes influence structural properties of foods, and may lead to differences in digestive behavior of food products. In this study, the effects of cooking method, cooking severity and digestion time on moisture, pH, texture (hardness), microstructure and effective diffusivity of frankfurters were investigated. Boiled (3, 6, 9, 12 and 15 mins) and fried (3, 6 and 9 mins) beef frankfurters were cut into cubes and digested in simulated oral and gastric conditions for up to 240… Expand
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