Optimization of a gelled emulsion intended to supply &#969;-3 fatty acids into meat products by means of response surface methodology.

Poyato, Candelaria; Ansorena, Diana; Berasategi, Izaskun; Navarro-Blasco, Iñigo; Astiasarán, Iciar

Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology.

Poyato, Candelaria; Ansorena, Diana; Berasategi, Izaskun; Navarro-Blasco, Iñigo; Astiasarán, Iciar.

Afiliação

Poyato C; Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008, Pamplona Spain.
Ansorena D; Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008, Pamplona Spain. Electronic address: dansorena@unav.es.
Berasategi I; Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008, Pamplona Spain.
Navarro-Blasco I; Department of Chemistry and Soil Science, Faculty of Sciences, University of Navarra, Irunlarrea s/n, 31008, Pamplona Spain.
Astiasarán I; Department of Nutrition, Food Science and Physiology, Faculty of Pharmacy, University of Navarra, Irunlarrea s/n, 31008, Pamplona Spain.

Meat Sci ; 98(4): 615-21, 2014 Dec.

Article em En | MEDLINE | ID: mdl-25089785

Assuntos

Emulsões/análise; Ácidos Graxos Ômega-3/análise; Manipulação de Alimentos/métodos; Géis/análise; Produtos da Carne/análise; Animais; Carragenina/análise; Óleo de Semente do Linho/análise; Suínos

Palavras-chave

Delivery system; Fat replacer; Gelled emulsion; Hydrocolloids

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Ácidos Graxos Ômega-3 / Emulsões / Manipulação de Alimentos / Géis / Produtos da Carne Limite: Animals Idioma: En Ano de publicação: 2014 Tipo de documento: Article

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