Effect of Adding Curcumin on the Properties of Linseed Oil Organogels Used as Fat Replacers in Pâtés

Beeswax-based organogels were formulated with linseed oil and curcumin according to a statistical design to increase the oxidative stability of spreadable meat products (pâté) where these organogels (OGCur) were incorporated as fat substitutes. The organogels obtained under optimal conditions (9.12%...

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Detalles Bibliográficos
Autores principales: Ramírez-Carrasco, Patricia, Paredes-Toledo, Javier, Romero-Hasler, Patricio, Soto-Bustamante, Eduardo, Díaz-Calderón, Paulo, Robert, Paz, Giménez, Begoña
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7463781/
https://www.ncbi.nlm.nih.gov/pubmed/32796756
http://dx.doi.org/10.3390/antiox9080735

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7463781/
https://www.ncbi.nlm.nih.gov/pubmed/32796756
http://dx.doi.org/10.3390/antiox9080735

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