Impact of Fat Replacement by Using Organic-Candelilla-Wax-Based Oleogels on the Physicochemical and Sensorial Properties of a Model Cookie

Oleogelation is an alternative process to improve the nutritional properties of food by creating soft-matter structures with the same functionality as commercial fats (shortenings). In this study, oleogels were produced by adding organic candelilla wax at 3% (OC03), 6% (OC06), and 9% (OC09) to extra...

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Detalles Bibliográficos
Autores principales: Flores-García, Cassandra Lizeth, Medina-Herrera, Nancy, Rodríguez-Romero, Beatriz Adriana, Martínez-Ávila, Guillermo Cristian Guadalupe, Rojas, Romeo, Meza-Carranco, Zahidd
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453563/
https://www.ncbi.nlm.nih.gov/pubmed/37623091
http://dx.doi.org/10.3390/gels9080636

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10453563/
https://www.ncbi.nlm.nih.gov/pubmed/37623091
http://dx.doi.org/10.3390/gels9080636

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