Cocoa Coproducts-Based and Walnut Oil Gelled Emulsion as Animal Fat Replacer and Healthy Bioactive Source in Beef Burgers

The aim of this work was to evaluate the effects on the chemical, physic-chemical, technological, and sensory properties of beef burger when replacing different quantities of fat (50 and 100%) with different levels of oil-in-water-gelled emulsion elaborated with walnut oil and cocoa bean shell flour...

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Detalles Bibliográficos
Autores principales: Botella-Martinez, Carmen, Lucas-González, Raquel, Lorenzo, José M., Santos, Eva María, Rosmini, Marcelo, Sepúlveda, Néstor, Teixeira, Alfredo, Sayas-Barberá, Estrella, Pérez-Alvarez, Jose A., Fernandez-Lopez, Juana, Viuda-Martos, Manuel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621434/
https://www.ncbi.nlm.nih.gov/pubmed/34828987
http://dx.doi.org/10.3390/foods10112706

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8621434/
https://www.ncbi.nlm.nih.gov/pubmed/34828987
http://dx.doi.org/10.3390/foods10112706

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