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- Restructured_steak abstract "Restructured steak is a catch-all term to describe a class of imitation beef steaks made from smaller pieces of beef fused together by a binding agent. Its development started from the 1970s. Allowed food-grade agents include: Sodium chloride (table salt) and phosphate salts. Salt can prevent microbiological growth and make myosin-type proteins more soluble. The allowed amount of phosphate in end products is 0.5% in the U.S. It increases the emulsification of fat. Animal blood plasma Alginate: Sodium alginate forms an adhesive gel in the presence of Ca2+ ion. Transglutaminase: an enzyme that helps the forming of cross-binding proteins.".
- Restructured_steak wikiPageID "1747658".
- Restructured_steak wikiPageLength "1117".
- Restructured_steak wikiPageOutDegree "21".
- Restructured_steak wikiPageRevisionID "546137596".
- Restructured_steak wikiPageWikiLink Alginate.
- Restructured_steak wikiPageWikiLink Alginic_acid.
- Restructured_steak wikiPageWikiLink Beef.
- Restructured_steak wikiPageWikiLink Blood_plasma.
- Restructured_steak wikiPageWikiLink Calcium.
- Restructured_steak wikiPageWikiLink Category:Beef.
- Restructured_steak wikiPageWikiLink Category:Imitation_foods.
- Restructured_steak wikiPageWikiLink Emulsifier.
- Restructured_steak wikiPageWikiLink Emulsion.
- Restructured_steak wikiPageWikiLink Enzyme.
- Restructured_steak wikiPageWikiLink Food_poisoning.
- Restructured_steak wikiPageWikiLink Foodborne_illness.
- Restructured_steak wikiPageWikiLink Gel.
- Restructured_steak wikiPageWikiLink Ion.
- Restructured_steak wikiPageWikiLink Molecular_binding.
- Restructured_steak wikiPageWikiLink Oxidation.
- Restructured_steak wikiPageWikiLink Phosphate.
- Restructured_steak wikiPageWikiLink Protein.
- Restructured_steak wikiPageWikiLink Redox.
- Restructured_steak wikiPageWikiLink Sodium.
- Restructured_steak wikiPageWikiLink Sodium_chloride.
- Restructured_steak wikiPageWikiLink Steak.
- Restructured_steak wikiPageWikiLink Transglutaminase.
- Restructured_steak wikiPageWikiLink U.S..
- Restructured_steak wikiPageWikiLink United_States.
- Restructured_steak wikiPageWikiLinkText "Restructured steak".
- Restructured_steak hasPhotoCollection Restructured_steak.
- Restructured_steak wikiPageUsesTemplate Template:Beef.
- Restructured_steak wikiPageUsesTemplate Template:Cuts_of_beef.
- Restructured_steak wikiPageUsesTemplate Template:Meat-stub.
- Restructured_steak subject Category:Beef.
- Restructured_steak subject Category:Imitation_foods.
- Restructured_steak hypernym Term.
- Restructured_steak type Food.
- Restructured_steak type Food.
- Restructured_steak type FunctionalSubstance.
- Restructured_steak type Thing.
- Restructured_steak type Q2095.
- Restructured_steak comment "Restructured steak is a catch-all term to describe a class of imitation beef steaks made from smaller pieces of beef fused together by a binding agent. Its development started from the 1970s. Allowed food-grade agents include: Sodium chloride (table salt) and phosphate salts. Salt can prevent microbiological growth and make myosin-type proteins more soluble. The allowed amount of phosphate in end products is 0.5% in the U.S. It increases the emulsification of fat.".
- Restructured_steak label "Restructured steak".
- Restructured_steak sameAs Filete_reestructurado.
- Restructured_steak sameAs 成型肉.
- Restructured_steak sameAs m.05stmj.
- Restructured_steak sameAs Q7316342.
- Restructured_steak sameAs Q7316342.
- Restructured_steak sameAs 組合肉.
- Restructured_steak wasDerivedFrom Restructured_steak?oldid=546137596.
- Restructured_steak isPrimaryTopicOf Restructured_steak.