Protein-based hydrogelled emulsions and their application as fat replacers in meat products: A review.

Paglarini, Camila de Souza; Vidal, Vitor Andre Silva; Martini, Silvana; Cunha, Rosiane Lopes; Pollonio, Marise Aparecida Rodrigues

Paglarini, Camila de Souza; Vidal, Vitor Andre Silva; Martini, Silvana; Cunha, Rosiane Lopes; Pollonio, Marise Aparecida Rodrigues.

Afiliación

Paglarini CS; Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil.
Vidal VAS; Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil.
Martini S; Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan, Utah, USA.
Cunha RL; Department of Food Engineering, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil.
Pollonio MAR; Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Campinas, Brazil.

Crit Rev Food Sci Nutr ; 62(3): 640-655, 2022.

Article en En | MEDLINE | ID: mdl-33000627

Asunto(s)

Productos de la Carne; Animales; Grasas de la Dieta; Emulsiones; Ácidos Grasos; Humanos; Carne/análisis; Productos de la Carne/análisis; Aceites de Plantas

Palabras clave

Fat reduction; gelled emulsion; healthier meat products; structured oils

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Productos de la Carne Tipo de estudio: Prognostic_studies Límite: Animals / Humans Idioma: En Revista: Crit Rev Food Sci Nutr Asunto de la revista: CIENCIAS DA NUTRICAO Año: 2022 Tipo del documento: Article País de afiliación: Brasil Pais de publicación: Estados Unidos

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