ArticleFoods (Basel, Switzerland)2021
The Effects of Select Hydrocolloids on the Processing of Pâté-Style Canned Pet Food.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The trial behind it
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Who cites it
9 citing papers in PubMed.
- Application of the Biorefinery Concept in the Processing of Crambe (Plants (Basel, Switzerland) · 2025Article
- The role of carbohydrates in canine and feline nutrition.Animal frontiers : the review magazine of animal agriculture · 2024Article
- Green banana flour as a novel functional ingredient in retorted feline diets.Journal of animal science · 2024Article
- Spray-Dried Animal Plasma as a Multifaceted Ingredient in Pet Food.Animals : an open access journal from MDPI · 2023Review
- Drivers of Palatability for Cats and Dogs-What It Means for Pet Food Development.Animals : an open access journal from MDPI · 2023Review
- Effects of container type and size on thermal processing characteristics and B-vitamin retention of canned cat food.Frontiers in veterinary science · 2023Article
- Effects of select copper sources at minimum supplementation levels on nutrient content, off-colors, and blemishes in canned pet food.Translational animal science · 2022Article
- Physicochemical Parameters of Raw Pet Food and Dehydrated Pet Treats Developed from Beef Processing Co-Products.Animals : an open access journal from MDPI · 2022Article
- Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Hydrocolloids are commonly used in canned pet food. However, their functional effects have not been quantified in this food format. The objective was to determine the effects of select hydrocolloids on batter consistency, heat penetration, and texture of canned pet food. Treatments were added to the formula as 1% dextrose (D) and 0.5% guar gum with 0.5% of either dextrose (DG), kappa carrageenan (KCG), locust bean gum (LBG), or xanthan gum (XGG). Data were analyzed as a 1-way ANOVA with batch as a random effect and separated by Fisher's LSD at
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Registered trials
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