Characterization of the Quality and Oxidative Stability of Hemp-Oil-Based Oleogels as an Animal Fat Substitute for Meat Patties

The effect of the incorporation of rice bran wax (5%; 7%) or candelilla wax (3%; 7%) for production of hemp-oil-based oleogels was analyzed in this study. The experiment was carried out to replace between 0 and 100% of animal fat in meat patties with oleogels. Free fatty acids (FFAs), acid value (AV...

Descripción completa

Detalles Bibliográficos
Autores principales: Hamidioglu, Irfan, Alenčikienė, Gitana, Dzedulionytė, Miglė, Zabulionė, Aelita, Bali, Aditya, Šalaševičienė, Alvija
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778192/
https://www.ncbi.nlm.nih.gov/pubmed/36553772
http://dx.doi.org/10.3390/foods11244030

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778192/
https://www.ncbi.nlm.nih.gov/pubmed/36553772
http://dx.doi.org/10.3390/foods11244030

Ejemplares similares