Characterization of Reduced-Fat Mayonnaise and Comparison of Sensory Perception, Rheological, Tribological, and Textural Analyses

Reduced-fat products can help to fight obesity and its associated health risks. To develop appealing products, both product-specific fat replacers and suitable analytical methods for the characterization of fat-associated properties are important. The rheology, tribology, texture, and spreadability...

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Detalles Bibliográficos
Autores principales: Schädle, Christopher N., Bader-Mittermaier, Stephanie, Sanahuja, Solange
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8954533/
https://www.ncbi.nlm.nih.gov/pubmed/35327229
http://dx.doi.org/10.3390/foods11060806

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8954533/
https://www.ncbi.nlm.nih.gov/pubmed/35327229
http://dx.doi.org/10.3390/foods11060806

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