Revista Facultad Nacional de Agronomía - Medellín ISSN: 0304-2847
[email protected] Universidad Nacional de Colombia Colombia Sepúlveda Cossio, César Augusto; Restrepo Molina, Diego Alonso; Cabrera Torres, Kenneth Roy Effects of Locus Bean Gum, Kappa Carrageenan and Iota Carrageenan on the Syneresis, Texture and Some Sensory Characteristics of Cooked Ham Revista Facultad Nacional de Agronomía - Medellín, vol. 66, núm. 2, julio-diciembre, 2013, pp. 7095- 7106 Universidad Nacional de Colombia Medellín, Colombia Available in: http://www.redalyc.org/articulo.oa?id=179930031010 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative Effects of Locus Bean Gum, Kappa Carrageenan and Iota Carrageenan on the Syneresis, Texture and Some Sensory Characteristics of Cooked Ham Efecto de la Goma de Algarrobo, la Carragenina Kappa y la Carragenina Iota Sobre la Sinéresis, Textura y Algunas Características Sensoriales de Jamón Cocido César Augusto Sepúlveda Cossio1; Diego Alonso Restrepo Molina2 and Kenneth Roy Cabrera Torres3 Abstract. The current study evaluated the effect of the addition Resumen. El presente estudio evaluó el efecto de la adición de of locus bean gum (LBG), Kappa carrageenan (KC) and Iota goma de algarrobo (GA), carragenina Kappa (CK) y carragenina carrageenan (IC) on some characteristics of cooked ham.