Technological and sensory characteristics of hamburgers made with polyunsaturated gelled emulsions
The quest for healthiness has driven the meat industry to seek solutions to reduce or replace saturated animal fat. The replacement (partial or total) of animal fat by polyunsaturated vegetable oils rich in omega fatty acids has gained prominence in terms of making a product healthier. However, an o...
Ausführliche Beschreibung
Bibliographische Detailangaben
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2023) vom: 13. Okt., Seite 10820132231205621
|
|---|
| 1. Verfasser: |
Paula, Marielle Maria de Oliveira
(VerfasserIn) |
|---|
| Weitere Verfasser: |
de Moura, Ana Paula Rocha,
Buchili, Adelaide Florência Mateus,
Zitha, Elídio Zaidine Maurício,
Cassimiro, Débora Mara de Jesus,
Ramos, Alcinéia de Lemos Souza,
Ramos, Eduardo Mendes |
|---|
| Format: | Online-Aufsatz
|
|---|
| Sprache: | English |
|---|
| Veröffentlicht: |
2023
|
|---|
| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|
|---|
| Schlagworte: | Journal Article
Check-All-That-Apply
fat-replacer
fatty acid profile
gelled emulsion
healthy burger |
|---|