Impact of Culinary Procedures on Nutritional and Technological Properties of Reduced-Fat Longanizas Formulated with Chia (Salvia hispanica L.) or Oat (Avena sativa L.) Emulsion Gel

This paper evaluates how grilling, a traditional culinary procedure for fresh meat products, affects the composition and technological properties of healthy longanizas formulated with chia (Salvia hispanica L.) (C-RF) and oat (Avena sativa L.) (O-RF) emulsion gels (EGs) as animal fat replacers. The...

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Detalles Bibliográficos
Autores principales: Pintado, Tatiana, Ruiz-Capillas, Claudia, Jiménez-Colmenero, Francisco, Herrero, Ana M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7762967/
https://www.ncbi.nlm.nih.gov/pubmed/33322421
http://dx.doi.org/10.3390/foods9121847

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7762967/
https://www.ncbi.nlm.nih.gov/pubmed/33322421
http://dx.doi.org/10.3390/foods9121847

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