Cargando…

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...

Descripción completa

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

Ejemplares similares

Assessment of Chemical, Physicochemical, and Lipid Stability Properties of Gelled Emulsions Elaborated with Different Oils Chia (Salvia hispanica L.) or Hemp (Cannabis sativa L.) and Pseudocereals
por: Botella-Martínez, Carmen, et al.
Publicado: (2021)

Effect of Gelled Emulsions Elaborated with Soybean Oil, Maca (Lepidium meyenni) Flour, and Chincho (Tagetes elliptica Sm.) Essential Oil upon Animal Fat Substitution in Beef Burgers
por: Cerrón-Mercado, Francis, et al.
Publicado: (2022)

Chia, Quinoa, and Their Coproducts as Potential Antioxidants for the Meat Industry
por: Fernández-López, Juana, et al.
Publicado: (2020)

Turrón Coproducts as Source of Bioactive Compounds: Assessment of Chemical, Physico-Chemical, Techno-Functional and Antioxidant Properties
por: Lorente-Mento, José Manuel, et al.
Publicado: (2020)

Sustainability and Gender Perspective in Food Innovation: Foods and Food Processing Coproducts as Source of Macro- and Micro-Nutrients for Woman-Fortified Foods
por: Sayas-Barberá, Estrella, et al.
Publicado: (2022)

Total and Partial Fat Replacement by Gelled Emulsion (Hemp Oil and Buckwheat Flour) and Its Impact on the Chemical, Technological and Sensory Properties of Frankfurters
por: Botella-Martínez, Carmen, et al.
Publicado: (2021)

Effect of Date (Phoenix dactylifera L.) Pits on the Shelf Life of Beef Burgers
por: Sayas-Barberá, Estrella, et al.
Publicado: (2020)

Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage
por: Fernández-López, Juana, et al.
Publicado: (2020)

Effect of Different Black Quinoa Fractions (Seed, Flour and Wet-Milling Coproducts) upon Quality of Meat Patties during Freezing Storage
por: Sayas-Barberá, Estrella, et al.
Publicado: (2021)

Assessment of Chemical, Physico-Chemical and Sensory Properties of Low-Sodium Beef Burgers Formulated with Flours from Different Mushroom Types
por: Botella-Martínez, Carmen, et al.
Publicado: (2023)

Healthier Oils: A New Scope in the Development of Functional Meat and Dairy Products: A Review
por: Botella-Martínez, Carmen, et al.
Publicado: (2023)

Pork Liver Pâté Enriched with Persimmon Coproducts: Effect of In Vitro Gastrointestinal Digestion on Its Fatty Acid and Polyphenol Profile Stability
por: Lucas-González, Raquel, et al.
Publicado: (2021)

Vegetable Soups and Creams: Raw Materials, Processing, Health Benefits, and Innovation Trends
por: Fernández-López, Juana, et al.
Publicado: (2020)

Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef Burgers
por: Carvalho Barros, Julliane, et al.
Publicado: (2020)

Cocoa Shell Infusion: A Promising Application for Added-Value Beverages Based on Cocoa’s Production Coproducts
por: Delgado-Ospina, Johannes, et al.
Publicado: (2023)

Comparison of the antioxidant capacity of sesamol esters in gelled emulsion and non-gelled emulsion
por: Keramat, Malihe, et al.
Publicado: (2023)

Chemical Composition, Antioxidant and Antimicrobial Activity of Essential Oils from Organic Fennel, Parsley, and Lavender from Spain
por: Marín, Irene, et al.
Publicado: (2016)

Effects of Partial Beef Fat Replacement with Gelled Emulsion on Functional and Quality Properties of Model System Meat Emulsions
por: Serdaroğlu, Meltem, et al.
Publicado: (2016)

Effects of Beef Fat Replacement with Gelled Emulsion Prepared with Olive Oil on Quality Parameters of Chicken Patties
por: Serdaroğlu, Meltem, et al.
Publicado: (2017)

Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers
por: Foggiaro, Danila, et al.
Publicado: (2022)

Consumer‐orientated development of hybrid beef burger and sausage analogues
por: Neville, Michelle, et al.
Publicado: (2017)

Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions
por: Hanula, Monika, et al.
Publicado: (2022)

Use of Olive and Sunflower Oil Hydrogel Emulsions as Pork Fat Replacers in Goat Meat Burgers: Fat Reduction and Effects in Lipidic Quality
por: Ferreira, Iasmin, et al.
Publicado: (2022)

Impact of Silicon Addition on the Development of Gelled Pork Lard Emulsions with Controlled Lipid Digestibility for Application as Fat Replacers
por: Cofrades, Susana, et al.
Publicado: (2023)

Sarcocystis infection in beef and industrial raw beef burgers from butcheries and retail stores: A molecular microscopic study
por: Ayazian Mavi, Sara, et al.
Publicado: (2020)

The Effect of Partial Substitution of Beef Tallow on Selected Physicochemical Properties, Fatty Acid Profile and PAH Content of Grilled Beef Burgers
por: Onopiuk, Anna, et al.
Publicado: (2022)

Effect of NaCl on the Rheological, Structural, and Gelling Properties of Walnut Protein Isolate-κ-Carrageenan Composite Gels
por: Lei, Yuqing, et al.
Publicado: (2022)

A Comparison of Gelling Agents for Stable, Surfactant-Free Oil-in-Water Emulsions
por: Lee, Ji Yun, et al.
Publicado: (2022)

A. Burger
por: CERN PhotoLab
Publicado: (1961)

Incorporation of Low Molecular Weight Chitosan in a Low-Fat Beef Burger: Assessment of Technological Quality and Oxidative Stability
por: Amoli, Pourya Izadi, et al.
Publicado: (2021)

Formation and Stabilization of W(1)/O/W(2) Emulsions with Gelled Lipid Phases
por: Molet-Rodríguez, Anna, et al.
Publicado: (2021)

Coproduction of healthcare service
por: Batalden, Maren, et al.
Publicado: (2016)

Engaging with engagement and coproduction
por: Watson, Mags, et al.
Publicado: (2023)

Effect of Edible Onion (Allium cepa L.) Film on Quality, Sensory Properties and Shelf Life of Beef Burger Patties
por: Soares, Kallyne Sousa, et al.
Publicado: (2021)

LC–Q–TOF–MS/MS Identification of Specific Non-Meat Proteins and Peptides in Beef Burgers
por: Mikołajczak, Beata, et al.
Publicado: (2018)

Quality Maintenance of Beef Burger Patties by Direct Addiction or Encapsulation of a Prickly Pear Fruit Extract
por: Parafati, Lucia, et al.
Publicado: (2019)

Ultrasound-Assisted Extraction and Characterization of Polyphenols from Apple Pomace, Functional Ingredients for Beef Burger Fortification
por: Pollini, Luna, et al.
Publicado: (2022)

Antioxidant Activity of Beef, Pork and Chicken Burgers before and after Cooking and after In Vitro Intestinal Digestion
por: Grassi, Giulia, et al.
Publicado: (2023)

Development of Plant-Based Adipose Tissue Analogs: Freeze-Thaw and Cooking Stability of High Internal Phase Emulsions and Gelled Emulsions
por: Hu, Xiaoyan, et al.
Publicado: (2022)

Die Bürger fördern
por: Seidel, Gabriele, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_p0r6pqtgj53v0kqqve65k218ia