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...

Description complète

Détails bibliographiques

Publié dans:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - (2023) vom: 13. Okt., Seite 10820132231205621
Auteur principal:	Paula, Marielle Maria de Oliveira (Auteur)
Autres auteurs:	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:	Article en ligne
Langue:	English
Publié:	2023
Accès à la collection:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Sujets:	Journal Article Check-All-That-Apply fat-replacer fatty acid profile gelled emulsion healthy burger