Quality Characteristics of Healthy Dry Fermented Sausages Formulated with a Mixture of Olive and Chia Oil Structured in Oleogel or Emulsion Gel as Animal Fat Replacer.

Pintado, Tatiana; Cofrades, Susana

Pintado, Tatiana; Cofrades, Susana.

Afiliación

Pintado T; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
Cofrades S; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.

Foods ; 9(6)2020 Jun 24.

Article en En | MEDLINE | ID: mdl-32599965

Palabras clave

chia oil; dry fermented sausages; emulsion gel; healthier lipid content; oleogel; olive oil

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Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article País de afiliación: España

Texto completo

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Texto completo: 1 Bases de datos: MEDLINE Idioma: En Revista: Foods Año: 2020 Tipo del documento: Article País de afiliación: España