Characterization of Enriched Meat-Based Pâté Manufactured with Oleogels as Fat Substitutes

Nowadays, one of the strongest factors affecting consumers’ choice at the moment of purchasing food products is their nutritional features. The population is increasingly aware of the diet–health relationship and they are opting for a healthy lifestyle. Concerns with the increasing number of heart-r...

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Detalles Bibliográficos
Autores principales: Martins, Artur J., Lorenzo, José M., Franco, Daniel, Pateiro, Mirian, Domínguez, Rubén, Munekata, Paulo E. S., Pastrana, Lorenzo M., Vicente, António A., Cunha, Rosiane L., Cerqueira, Miguel A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7344447/
https://www.ncbi.nlm.nih.gov/pubmed/32455990
http://dx.doi.org/10.3390/gels6020017

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7344447/
https://www.ncbi.nlm.nih.gov/pubmed/32455990
http://dx.doi.org/10.3390/gels6020017

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