Liha töötlemine
ent meat emulsion products such as frank- soy fiber (Cofrades et al. 2000); citrus fiber
furters and bologna-type sausages (Lee et al. (Fernandez-Lopez et al. 2004); oat fiber
2008). Polysaccharides from various origins (Chang and Carpenter 1997; Desmond et al.
were tested in low-fat meat products: xanthan 1998; Steenblock et al. 2001); edible sea-
(Wallingford and Labuza 1983; Pearson weeds such as sea Spaghetti, Wakame, and
and Gillett 1996), carrageenan (Trius and Nori (Cofrades et al. 2008); pea fiber (Claus
Sebranek 1996), carboxymethylcellulose, and Hunt 1991); peach dietary fiber
beta-glucan, guar gum, gellan, locust bean (Grigelmo-Miguel et al. 1999); and kimchi
gum, and starch (Pietrasik 1999; Chattong et powder (Lee et al. 2008) have been used
al. 2007; García-García and Totosaus 2008)
annaabi.ee 
