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Healthy oil combination stabilized in a konjac matrix as pork fat replacement in low-fat, PUFA-enriched, dry fermented sausages

  • Published:2013-04 Issue:1 Volume:51 Page:158-163
  • ISSN:0023-6438
  • Container-title:LWT - Food Science and Technology
  • language:en
  • Short-container-title:LWT - Food Science and Technology

Author:

Jiménez-Colmenero Francisco,Triki Mehdi,Herrero Ana M.,Rodríguez-Salas Lorena,Ruiz-Capillas Claudia

Funder

Plan Nacional de Investigación Científica, Desarrollo e Innovación Tecnológica

Ministerio de Ciencia y Tecnología

Publisher

Elsevier BV

Subject

Food Science

Reference25 articles.

1. Official methods of analysis;AOAC,2005

2. Effect of total replacement of pork backfat with walnut on the nutritional profile of frankfurters;Ayo;Meat Science,2007

3. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

4. Texture profile analysis;Bourne;Food Technology,1978

5. A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté;Delgado-Pando;Meat Science,2011
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