Hydrogel Emulsion with Encapsulated Safflower Oil Enriched with Açai Extract as a Novel Fat Substitute in Beef Burgers Subjected to Storage in Cold Conditions

This study evaluates the effects of using a fat substitute in beef burgers composed of a hydrogel emulsion enriched with encapsulated safflower oil and açai extract. The influences of the fat substitute on the chemical (TBARS, fatty acids, and volatile compounds profile) and physical (weight loss, c...

Descripción completa

Detalles Bibliográficos
Autores principales: Hanula, Monika, Szpicer, Arkadiusz, Górska-Horczyczak, Elżbieta, Khachatryan, Gohar, Pogorzelski, Grzegorz, Pogorzelska-Nowicka, Ewelina, Poltorak, Andrzej
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9031012/
https://www.ncbi.nlm.nih.gov/pubmed/35458595
http://dx.doi.org/10.3390/molecules27082397

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9031012/
https://www.ncbi.nlm.nih.gov/pubmed/35458595
http://dx.doi.org/10.3390/molecules27082397

Ejemplares similares