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AI Summary & Key Takeaways
AI Insight⚡ TL;DR(Too Long; Didn't Read)
In this article the effects and benefits of emulgators, used in meat products were discussed.
📌 3 Key Takeaways
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Objective & Hypothesis:Emulgators had increased emulsion stability and improved texture and consistence, used in emulsion type of meat products.
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Key Findings & Data:In addition those increased durability of the products because of their antioxidative effects.
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Conclusion & Impact:In this article the effects and benefits of emulgators, used in meat products were discussed.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Domain Parameters
Abstract
Emulgators had increased emulsion stability and improved texture and consistence, used in emulsion type of meat products. In addition those increased durability of the products because of their antioxidative effects. In this article the effects and benefits of emulgators, used in meat products were discussed.
Özet
Emülsiyon tipi et ürünlerinde kullanılan emülgatörler, emülsiyon stabilitesini artırarak, ürünün tekstür ve konsistensini düzeltirler. Ayrıca antioksidatif etkileri nedeniyle, ürünün dayanıklılığını artırırlar. Bu makalede et ürünlerinde kullanılan emülgatörlerin etkileri ve yararları anlatılmıştır.
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Cite This Article
ÖZDEMİR, H. (1999). The Effects and Benefits of Emulgators Used in Meat Products (Turkish with English Abstract). Gıda, Cilt: 24 - Sayı: 5. https://ajindex.com/articles/40277