Replacement of saturated fat by healthy oils to improve nutritional quality of meat products-Reference-Cited by-同舟云学术

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Replacement of saturated fat by healthy oils to improve nutritional quality of meat products

Published:2022 Issue: Volume: Page:461-487
ISSN:
Container-title:Food Lipids
language:
Short-container-title:

Author:

Heck Rosane Teresinha,Santos Bibiana Alves Dos,Lorenzo José M.,Ruiz-Capillas Claudia,Cichoski Alexandre José,de Menezes Cristiano Ragagnin,Campagnol Paulo Cezar Bastianello

Publisher

Elsevier

Reference93 articles.

1. A new sunflower high oleic mutation confers stable oil grain fatty acid composition across environments;Alberio;European Journal of Agronomy,2016

2. Influence of a gel emulsion containing microalgal oil and a blackthorn (Prunus spinosa L.) branch extract on the antioxidant capacity and acceptability of reduced-fat beef patties;Alejandre;Meat Science,2019

3. Using canola oil hydrogels and organogels to reduce saturated animal fat in meat batters;Alejandre;Food Research International,2019

4. Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages;Alejandre;Meat Science,2016

5. The use of linseed oil improves nutritional quality of the lipid fraction of dry-fermented sausages;Ansorena;Food Chemistry,2004

Cited by 1 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. Replacement of alkaline phosphate with flaxseed cake and its impact on mortadella's technological, oxidative, microbiological, and sensory aspects;International Journal of Food Science & Technology;2024-05-24

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