Infrared spectroscopy used to determine effects of chia and olive oil incorporation strategies on lipid structure of reduced-fat frankfurters.

Herrero, A M; Ruiz-Capillas, C; Pintado, T; Carmona, P; Jimenez-Colmenero, F

Herrero, A M; Ruiz-Capillas, C; Pintado, T; Carmona, P; Jimenez-Colmenero, F.

Afiliación

Herrero AM; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain. Electronic address: ana.herrero@ictan.csic.es.
Ruiz-Capillas C; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain.
Pintado T; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain.
Carmona P; Institute for the Structure of Matter (CSIC), Serrano 121, 28006 Madrid, Spain.
Jimenez-Colmenero F; Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), José Antonio Novais, 10, 28040 Madrid, Spain.

Food Chem ; 221: 1333-1339, 2017 Apr 15.

Article en En | MEDLINE | ID: mdl-27979097

Asunto(s)

Aditivos Alimentarios/análisis; Lípidos/química; Aceite de Oliva/análisis; Carne Roja/análisis; Salvia/química; Espectrofotometría Infrarroja/métodos; Animales; Emulsiones/química; Grasas/análisis; Harina/análisis; Productos de la Carne/análisis; Porcinos

Palabras clave

Chia; Frankfurter; Infrared spectroscopy; Lipid structure; Olive oil; Technological properties

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Espectrofotometría Infrarroja / Salvia / Aceite de Oliva / Carne Roja / Aditivos Alimentarios / Lípidos Tipo de estudio: Evaluation_studies Límite: Animals Idioma: En Revista: Food Chem Año: 2017 Tipo del documento: Article

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