Nutritional characteristics and consumer attitudes towards burgers produced by replacing animal fat with oils obtained from food by-products
Author:
Funder
European Regional Development Fund
Junta de Comunidades de Castilla-La Mancha
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Medicine (miscellaneous),Food Science
Reference93 articles.
1. Physico-chemical properties of functional low-fat beef burgers: Fatty acid profile modification;Afshari;LWT,2017
2. AHA (1986). Dietary guidelines for healthy adult Americans.
3. Comparison of mechanical properties of some selected almond cultivars with hard and soft shell under compression loading;Aktas;Journal of Food Process Engineering,2007
4. Consumers’ concerns and perceptions of farm animal welfare;Alonso;Animals,2020
5. Red and processed meat and mortality in a low meat intake population;Alshahrani;Nutrients,2019
Cited by 4 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein;Food Chemistry;2024-12
2. Plant-Based Meat Analogues: Exploring Proteins, Fibers and Polyphenolic Compounds as Functional Ingredients for Future Food Solutions;Foods;2024-07-22
3. Elevating meat products: Unleashing novel gel techniques for enhancing lipid profiles;Meat Science;2023-10
4. Analysis of Nutritional Characteristics and Willingness to Pay of Consumers for Dry-Cured Sausages (Salchichón) Made with Textured Seed Oils;Foods;2023-08-19
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3