Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products-Reference-Cited by-同舟云学术

Understanding the role of chia (Salvia Hispanica L.) mucilage on olive oil-based emulsion gels as a new fat substitute in emulsified meat products

Published:2020-02-23 Issue:5 Volume:246 Page:909-922
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Câmara Ana Karoline Ferreira Ignácio,Okuro Paula Kiyomi,Santos Mirian,Paglarini Camila de Souza,da Cunha Rosiane Lopes,Ruiz-Capillas Claudia,Herrero Ana María,Pollonio Marise Aparecida Rodrigues

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s00217-020-03457-4.pdf

Reference49 articles.

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2. Khalesi H, Emadzadeh B, Kadkhodaee R, Fang Y (2019) Effect of Persian gum on whey protein concentrate cold-set emulsion gel: structure and rheology study. Int J Biol Macromol 125:17–26. https://doi.org/10.1016/J.IJBIOMAC.2018.12.051

3. Pintado T, Herrero AM, Jiménez-Colmenero FP, Cavalheiro C, Ruiz-Capillas C (2018) Chia and oat emulsion gels as new animal fat replacers and healthy bioactive sources in fresh sausage formulation. Meat Sci 135:6–13. https://doi.org/10.1016/J.MEATSCI.2017.08.004

4. Freire M, Cofrades S, Pérez-Jiménez J et al (2018) Emulsion gels containing n-3 fatty acids and condensed tannins designed as functional fat replacers. Food Res Int 113:465–473. https://doi.org/10.1016/J.FOODRES.2018.07.041

5. Capitani MI, Corzo-Rios LJ, Chel-Guerrero LA et al (2015) Rheological properties of aqueous dispersions of chia (Salvia hispanica L.) mucilage. J Food Eng 149:70–77. https://doi.org/10.1016/J.JFOODENG.2014.09.043

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