Development of Meat Products with Healthier Lipid Content: Vibrational Spectroscopy.

Ruiz-Capillas, Claudia; Herrero, Ana M

Ruiz-Capillas, Claudia; Herrero, Ana M.

Afiliação

Ruiz-Capillas C; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.
Herrero AM; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais 10, 28040 Madrid, Spain.

Foods ; 10(2)2021 Feb 05.

Article em En | MEDLINE | ID: mdl-33562823

Palavras-chave

Raman spectroscopy; emulsion gels; healthier meat products; infrared spectroscopy; lipid content; oil bulking agent; structured lipids; technological properties; vibrational spectroscopy

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Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article

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Texto completo: 1 Base de dados: MEDLINE Idioma: En Ano de publicação: 2021 Tipo de documento: Article