Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers

The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control (samples elaborated with 100% pork fat), T1 a...

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Detalles Bibliográficos
Autores principales: Foggiaro, Danila, Domínguez, Rubén, Pateiro, Mirian, Cittadini, Aurora, Munekata, Paulo E. S., Campagnol, Paulo C. B., Fraqueza, Maria João, De Palo, Pasquale, Lorenzo, José M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8870787/
https://www.ncbi.nlm.nih.gov/pubmed/35206072
http://dx.doi.org/10.3390/foods11040596

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8870787/
https://www.ncbi.nlm.nih.gov/pubmed/35206072
http://dx.doi.org/10.3390/foods11040596

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